Flan de manjar is a delicious twist on classic flan, made with manjar, the Chilean name for dulce de leche. It is one of the many milk-based desserts loved in Chile, smooth and creamy with a layer of caramel on top.
Heating the milk with the manjar helps it dissolve, since most manjar is very thick. If yours is soft and mixes in easily, you can skip heating it. Let the milk mixture cool before adding it to the eggs so they do not cook into lumps, and strain it before pouring it into the mold if you want an extra smooth flan.
Be very careful with the hot caramel. Keep the flan in the fridge covered with plastic wrap, and it will last up to 5 days.
Flan de Manjar (Dulce de Leche Flan)
Flan de manjar is a delicious variation of classic flan, made with manjar or dulce de leche.
Ingredients
- 1 2/3 cups manjar (dulce de leche) 500 g or about 17 1/2 oz
- 3 cups milk
- 1 tsp vanilla extract
- 6 eggs
- 1/4 cup granulated white sugar 50 g
For the caramel
- 1 cup granulated white sugar plus enough water to moisten all the sugar
Instructions
- Preheat the oven to 350°F (180°C).
For the caramel
- In a small saucepan, combine the sugar with a splash of water and heat over low heat without stirring until it turns a caramel color. Very carefully (it gets extremely hot) pour it into the mold you will bake the flan in. Set aside.
For the flan
- In a small saucepan, heat the manjar, milk, and vanilla until it starts to boil, mixing well. Turn off the heat and let it cool.
- Beat the eggs with the sugar until smooth, then gradually add the manjar mixture until fully combined. Pour the mixture into the prepared mold and bake in a water bath for 40 minutes or until the flan is set. Individual molds will need less time.
- Let it cool to room temperature and enjoy! ¡A disfrutar!
Nutrition
Calories: 310kcal
Did you make this recipe?Tell us how it went in the comments, or tag us on Instagram
@minigourmet
