Dulce de Leche Custard Recipe – Easy Cinnamon Flan Dessert

Last Updated on 6 months ago by Neha Deshmukh

Dulce de Leche Custard Recipe – Easy Cinnamon Flan Dessert

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s both impressive and easy to make. Well, look no further! This Dulce de Leche Custard is exactly that – a creamy, dreamy flan with a gorgeous caramel base and a hint of warm cinnamon. I first made this for a family get-together, and it disappeared within minutes. Seriously, it’s that good!

Why You’ll Love This Recipe

This isn’t just any custard. The dulce de leche adds a depth of flavour that’s simply irresistible. It’s sweet, but not too sweet, and the cinnamon gives it a lovely warmth. Plus, it’s surprisingly simple to put together, even if you’re not a seasoned baker. It’s the perfect dessert to wow your guests without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to create this magic:

• 2 large eggs
• ½ can (14 oz / approx. 400ml) evaporated milk
• ½ can (12 oz / approx. 350ml) condensed milk
• ¼ tsp cinnamon powder
• 4 tbsp dulce de leche (approx. 60g)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Dulce de Leche: This is the star of the show! Dulce de leche originated in South America, specifically Argentina and Uruguay, and is essentially milk sugar caramelised to perfection. You can find it in most well-stocked supermarkets, or even make your own (though store-bought is perfectly fine!). There are variations – some are smoother, some have a slightly grainier texture. Experiment and find your favourite!
• Evaporated vs. Condensed Milk: Don’t get these mixed up! Evaporated milk is milk with about 60% of the water removed, giving it a richer consistency. Condensed milk is milk with sugar added and water removed, making it much sweeter. They both play different roles in the custard’s texture and flavour.
• Cinnamon Varieties: I love using Ceylon cinnamon for its delicate flavour, but Cassia cinnamon works beautifully too. It’s really down to personal preference! A little goes a long way, so start with ¼ tsp and adjust to your liking.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 160°C (320°F). This gentle heat is key to a perfectly set custard.
2. In a bowl, whisk the eggs until they’re pale and slightly frothy. Don’t overbeat them – we’re not making meringue!
3. Gently stir in the evaporated milk, condensed milk, and cinnamon powder. Mix until everything is smooth and well combined. Give it a little taste and add a touch of sugar if you prefer a sweeter custard – it’s totally up to you!
4. Now for the fun part! Generously coat the bottom of four ramekins with dulce de leche. This creates that gorgeous caramel layer.
5. Pour the custard mixture evenly into the prepared ramekins. Cover each one tightly with foil, and poke a small vent hole in the top to allow steam to escape.
6. Place the ramekins in an oven-safe pan. Carefully pour about 1 inch (2.5cm) of warm water into the pan, creating a water bath. This helps the custard bake evenly and prevents it from cracking.
7. Bake for 50-60 minutes, or until a toothpick inserted into the centre comes out clean.
8. Let the custards cool to room temperature, then refrigerate for at least 4 hours, or even overnight, to allow them to set completely. Patience is a virtue here!
9. To unmold, run a thin knife around the edges of each ramekin. Place a plate over the ramekin and carefully invert. Give it a gentle shake if needed.

Expert Tips

• Water Bath is Your Friend: Seriously, don’t skip the water bath! It’s crucial for a smooth, creamy texture.
• Gentle Heat: Low and slow is the way to go. Baking at a lower temperature prevents the custard from curdling.
• Don’t Overbake: Keep a close eye on it. Overbaked custard can be grainy.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the dairy milk for full-fat coconut milk and use agar-agar powder instead of eggs to set the custard. It won’t be exactly the same, but it’s a delicious alternative!
• Gluten-Free: Good news! This recipe is naturally gluten-free.
• Spice Level: My friend, Priya, loves adding a pinch of nutmeg along with the cinnamon. Feel free to experiment with other warming spices like cardamom or cloves.
• Festival Adaptations: This makes a stunning Christmas dessert! Garnish with fresh berries and a sprinkle of edible glitter for a festive touch.

Serving Suggestions

This Dulce de Leche Custard is delicious on its own, but you can also serve it with:

• Fresh fruit
• A dollop of whipped cream
• A sprinkle of chopped nuts

Storage Instructions

Leftover custard (if there is any!) can be stored in the refrigerator for up to 3 days. Keep it covered tightly to prevent it from absorbing odours.

FAQs

Let’s answer some common questions:

• What is the difference between flan and custard? Both are delicious, creamy desserts! Flan typically has a caramel sauce, and is baked in a water bath. Custard can be baked or stovetop, and doesn’t always have caramel. This recipe leans more towards flan due to the dulce de leche base.
• Can I make this recipe without ramekins? Yes! You can use oven-safe mugs or a single larger baking dish. Just adjust the baking time accordingly.
• How do I prevent cracks from forming on the custard? The water bath is the best way to prevent cracking. Also, avoid sudden temperature changes.
• Can I use homemade dulce de leche? Absolutely! If you’re feeling ambitious, go for it.
• How long will the custard keep in the refrigerator? Up to 3 days, covered tightly.