Flan con Dulce de Leche

Step 1

Combine 1 cup sugar and 3 tbsp water in a saucepan over medium-high heat.

Step 2

Do not stir. Swirl the pan occasionally until the sugar dissolves and turns deep amber, ~8 minutes.

Step 3

Remove from heat. Immediately pour the caramel into a 9-inch round baking dish, coating the bottom evenly.

Step 4

Heat milk and cream in a saucepan over medium until steaming, ~4 minutes. Do not boil.

Step 5

In a bowl, whisk 5 eggs, 1 egg yolk, and 0.5 cup sugar until pale, ~2 minutes.

Step 6

Slowly pour the hot milk into the egg mixture while whisking constantly to temper.

Step 7

Stir in 1 tsp vanilla and 0.25 tsp salt. Strain through a fine-mesh sieve into a bowl.

Step 8

Drop spoonfuls of dulce de leche over the caramel base, then slowly pour custard over.

Step 9

Place the baking dish in a larger roasting pan. Fill the roasting pan with hot water halfway up the flan.

Step 10

Bake at 325°F for 40–45 minutes until the custard is set but jiggles slightly in the center.

Step 11

Cool completely, then refrigerate for at least 4 hours or overnight.

Step 12

Run a knife around the edges, then invert onto a shallow plate. The caramel should flow over the top.

Step 13

Serve chilled or at room temperature.