A silky Uruguayan flan — vanilla baked custard set over a layer of amber caramel, turned out and served with a spoonful of dulce de leche. A classic, comforting dessert.
This Uruguayan flan is a classic baked custard — smooth, wobbly and crowned with bittersweet caramel, finished with a generous spoonful of dulce de leche. Baked gently in a water bath, it sets to a silky, melt-in-the-mouth texture. It's the kind of timeless dessert that ends any meal on a high note.
Prep 20 min
Cook 40 min
Total 60 min
Medium
Video
Preparation
- For the caramel, place 100g sugar in a frying pan without any fat and melt over medium heat, swirling the pan rather than stirring, until amber and fully melted. Quickly pour into the bottom of four flan containers (about 120ml each) — the caramel hardens immediately.
- Preheat the oven to 150°C and find a casserole or container that fits all four flan moulds.
- Heat the milk with 45g sugar and the split, scraped vanilla pod until hot but not boiling, then remove the pod after a few minutes. Meanwhile, gently stir the egg yolks and eggs together, trying not to incorporate air. Pour the milk into the eggs, stirring very gently, then pour into the prepared moulds and place them in the casserole. Pour boiling water into the casserole, being careful not to splash the flan, then bake on the middle rack for about 35–40 minutes, until an inserted toothpick comes out clean.
- Let cool in the container for an hour, then chill overnight. The next day, gently release the rim, turn upside down onto a plate, and serve with dulce de leche on the side.
Tips from the ZestyPlate Kitchen
- Watch the caramel closely and swirl rather than stir; it goes from amber to burnt in seconds.
- Stir the eggs and milk together gently to avoid beating in air, which causes bubbles in the set custard.
- Bake in a water bath at a low temperature for the silkiest, crack-free texture.
- Chill it overnight before unmoulding so it sets fully and releases cleanly.
Frequently Asked Questions
Chill it thoroughly, run a knife gently around the rim, place a plate on top, and invert. The caramel will flow over the top as a sauce.
Too much air was beaten into the eggs, or it baked too hot. Mix gently and keep the oven low with a water bath for a smooth set.
The bain-marie surrounds the flan with gentle, even heat so the custard cooks slowly and stays silky rather than curdling.
Yes — flan is best made a day ahead and chilled overnight, which sets the texture and develops the flavour. Add dulce de leche to serve.
