DULCE DE LECHE"San Ignacio" CRÈME CARAMEL

10 portions

Preparation time: 25 minutes
Cooking time: 35/45 minutes
Chilling time: 3 hours

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For the caramel base 235 g sugar 90 ml water For the crème caramel 500 ml milk 5 eggs 150 g Dulce de Leche San Ignacio 6 individual pudding moulds or 22 cm jelly mould

• Preheat oven to 220ºC.
• Put 235 g of sugar and the water in a pan. Cook on medium to high heat for 10-15 minutes, taking care not to burn the caramel, until it turns golden. Pour into the moulds, spreading over base and sides.
• Put the Dulce de Leche in a bowl and slowly add ¼ of the milk while mixing constantly, to achieve a diluted preparation.
• Separately, mix the eggs without beating and add to it the diluted Dulce de Leche. Gradually incorporate the rest of the milk, mix well and pour into the moulds.
• Line the base of a roasting tin with 6 layers of newspaper and pour hot water to come halfway up the sides. Place the crème caramel in the tin and bake in the centre of the preheated oven. For individual flanes, cooking time is 35 minutes. For a 22 cm mould, cooking time is 45 minutes. Remove them from the oven and let them cool down out of the Bain Marie for about an hour. Chill in the fridge for a minimum of 2 hours before attempting to remove from the mould.
• To place on the serving dish, loosen the sides carefully with a knife, place a plate on top of the mould and in one, assertive yet gentle (and skilful!) move, turn the dessert upside down. Tap the base of the mould and carefully remove upwards, as not to damage the flan. Keep in the fridge until ready to eat. It will be particularly delicious served with a dollop of whipped cream.

Tip: To prevent the surface of the flan from burning, after 20 minutes in the oven, cover with baking paper or aluminium foil for the rest of the cooking time.