For the most lovers of sweet this is your dreamt dessert.
INGREDIENTS :
For dulce de leche
Half a liter of milk (17 us fl oz)
125 grams of sugar (4.4 oz)
1 teaspoon of sodium bicarbonate dissolved in half a glass (100 ml/3.4 us fl oz) of water
Vanilla (opt)
For the flan
4 large eggs
Half a liter of milk (17 us fl oz)
300 grams of the dulce de leche obtained previously (10.58 oz)
2 tablespoons of sugar
A spoonful of lemon juice
This dessert is made in two parts. First we make the dulce de leche and then we convert a part of the sweet obtained in flan.
Add the milk and sugar in a saucepan over low heat stirring to mix well. Without stop to removing add the water where we have dissolved the baking soda. To anyone who has wonder why this ingredient simply to say that serves to accelerate the process of caramelization.
We continue stirring until that passing the wood spoon by the bottom of the saucepan you can see the saucepan. Optionally you can incorporate vanilla essence (a teaspoon or add a stick to the milk, as you wish).
Let it cool.
To make the flan we use 300 grams (10.58 oz) of dulce de leche (already cold) and mix it with half a liter of milk (17 us fl oz) and the four eggs. We can use the blender or the rods. We reserved this mixture and we proceede to caramelize the flan mold.
To caramelize, heat the two tablespoons of sugar and lemon juice in a saucepan until well blended. The juice will prevent the sugar from crystallizing. With the caramel still liquid we sprinkle the inside of the mold.
Then pour inside the mold the mixture of eggs, milk and dulce de leche. Fill with water a bowl that could be baked in the oven and inside it place the mold so that the water reaches only half the height. Preheat the oven to 180 degrees (356 F) and let stand until completely solid (if you stick a toothpick in the center it should come out completely dry). If the water in the vessel where we make introduce the mold is already hot before introducing in the oven, the cooking time is 45 minutes. Otherwise it can be quite longer (up to 1 hour or 1 hour and a half).
Generally with dulce de leche is enough to make the pudding very sweet, but in some recipes you will find that in addition are added two tablespoons of sugar per egg used. That to me is too sweet, even for sugar-addicts. I recommend that for an "extra-sweet" do not use more than two tablespoons of sugar, whatever the amount of eggs used.
A really addictive dessert, I recommend it.