Classic Dulce De Leche Flan

Instructions

1. 1

   Preheat your oven to 325°F (165°C) and place a 9-inch round cake pan inside a larger roasting pan.

2. 2

   In a small saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns into a clear, golden-brown liquid caramel.

3. 3

   Quickly pour the hot caramel into the cake pan, swirling to coat the bottom evenly, then set aside to harden.

4. 4

   In a large bowl, whisk together the dulce de leche and evaporated milk until smooth and no lumps remain.

5. 5

   Add the whole milk, whole eggs, egg yolks, vanilla, and salt, whisking gently to combine without creating too many air bubbles.

6. 6

   Strain the custard mixture through a fine-mesh sieve directly into the caramel-lined pan to ensure a silky texture.

7. 7

   Fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan to create a water bath (baño María).

8. 8

   Bake for 50-60 minutes until the edges are set but the center still jiggles slightly, then chill for at least 4 hours before inverting onto a plate.