260M Total Time
30M Prep Time
John Kanell x American Egg Board – Holiday Collaboration
Ingredients and Directions
Preheat the oven to 325F. Place an 8-inch round cake pan inside a roasting pan or large baking dish.
In a small saucepan, add the sugar then drizzle the water over it. Stir lightly to moisten the sugar, if needed. Place over medium-high heat and bring to a boil.
Cook, without stirring, for 8 to 12 minutes or until the sugar turns amber in color. Immediately pour the caramel into the cake pan. Carefully tilt and rotate the pan to spread the caramel out to the edge. Return to the roasting pan to cool and harden while you make the custard.
In a large mixing bowl, whisk together the eggs, dulce de leche, cinnamon, cardamom, allspice, and salt until well combined. Add the evaporated milk, cream, and vanilla and stir until well combined, being careful to not whisk too vigorously to limit air bubbles forming.
When the caramel in the cake pan is set, pour the custard through a fine mesh sieve into the cake pan. Discard any lumps of dulce de leche or spices caught in the sieve.
Place the roasting pan with the cake pan inside it in the oven. Fill the roasting pan with 1-inch of hot water.
Bake for 50 minutes or until the edges are set and the center wobbles when gently shaken. Remove from the oven and let the custard cool to room temperature in the water bath. Remove from the water bath and chill for at least 3 hours or up to 24 hours.
When ready to serve, dip the bottom of the pan in hot water for several seconds. Run a knife around the edge of the custard to loosen it. (It should shimmy in the pan if shaken. If not, dip in the water for a few seconds more.) Place a large, rimmed plate on top of the cake pan. Quickly flip the plate and pan to invert the custard. Remove the pan. Serve cold or at room temperature. Store the flan covered and refrigerated for up to 3 days.
- 3/4 cup (150g) granulated sugar
- 1/4 cup (60ml) water
- 5 large eggs
- 1 (13.4-ounce/380g) can Dulce de Leche
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/8 tsp ground allspice
- 1/8 tsp kosher salt
- 1 (12-ounce/354ml) can evaporated milk
- 1/3 cup (80ml) heavy cream
- 2 tsp vanilla extract
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.