Alicia’s Flan Mixto with Dulce de Leche & Whipped Cream

This family-famous recipe for flan mixto with dulce de leche is a favorite in la casa of one of our favorite Argentinian cocineras, Melina Adduci. The recipe is from her mom Alicia Rovella—and it’s the winner of Familia Kitchen’s Your Family’s Favorite Dulce de Leche Recipe Contest, to no one’s surprise. It’s double delicious because this flan is traditionally served with a spoonful (or two) of both dulce de leche and whipped cream (called crema batida) on top—hence the mixto in its name.

Now living in Los Angeles where she works in the film and TV industry, Melina grew up in Buenos Aires in a family that loves to cook and eat juntos. After you try Alicia’s flan mixto, if you’re still hungry for más comida Argentina, we invite you to try another of her foodie family’s recipes, beginning with this delicious locro from her dad. Locro is a traditional Argentinian stew, often made on national feast days. Filling and delicioso, locro is made with acorn or butternut squash, corn, and porotos (aka beans for us non-Argentinians).

Consider making a batch of her mom’s family-famous eggplant escabeche, a garlicky side perfecto for an asado. And a batch of Melina’s own chimichurri, Argentina’s bright-verde sauce made with parsley, mucho ajo and olive oil. Her chimi is a hit on Melina’s film and TV production sets in the U.S., as well as drizzled over grilled beef at asados and pretty much everything back in Argentina.

Today, though, we are all about her mom Alicia’s flan mixto, made with dulce de leche in the custard batter. Not sure how to make dulce de leche—or how it’s different than caramel? We take on that sweet topic in this post and offer three ways to make dulce the medium, easy and hard-ish way.

Ready to Make Argentinian Flan Mixto—with Dulce de Leche?

Alicia’s Flan Mixto: Argentinian Flan with Dulce de Leche & Whipped Cream

Recipe by Melina’s mom, Alicia

5.0 from 1 vote

Cuisine: Argentinian

Servings

8

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• For Making the Flan

• 1 cup sugar

• 2 Tbsp water

• 9 oz dulce de leche (for 3 ways to make dulce, see here)

• 2 1/2 cups milk

• 4 eggs, lightly beaten

• For Baking the Flan

• 1 cup water, for baño de Maria or water bath

• For Serving With the Flan (Optional)

• 1 cup dulce de leche, on the side or on top

• 1 cup whipped cream, on the side or on top

Directions

• Make the Flan
• Use a flanera (a specially designed flan mold with a lid) or a regular baking mold made of glass, ceramic or stainless steel. Whatever you have or prefer. My favorite is a round flanera.
• Place the sugar and water in your mold on the stovetop and mix together. Set the burner to medium-high heat. In a few minutes you will see the sugar and water turn to light-brown caramelo.
• Swirl the caramel over the interior surface of the flan, especially the bottom. Set aside.
• In a different bowl, mix the dulce de leche and milk. Add the eggs, lightly beaten, and mix together.
• Add this dulce-milk-egg mixture to your set-aside flanera or bowl with the caramelized sugar.
• Bake the Flan
• Preheat your oven to 350°
• Place your flanera in a larger oven-proof pan filled with 1 cup of hot water. This is called a baño de Maria.
• Bake for 40 minutes.
• Take out of the oven and allow to cool.
• Once cool, place in the refrigerator for 24 hours.
• You can this flan serve alone or with a bowl of additional dulce de leche or whipped cream on the side. Or both! If you spoon a dollop of both dulce and cream on this flan, you’re serving a traditional Argentinian dessert called “flan mixto.”

Notes

• This recipe sent to us by Melina’s mom Alicia sent us to our U.S. calculators. Alicia called for 600 cm3 (that”s cubic centimeters for all of us non-metric people) of milk, which converts to 20.2 ounces—or about 2 ½ cups of milk.
• Here are a couple of pics of my mom and I when she came to visit and we went to Hawaii and there’s one with my mom, my niece and I.
• My little niece Josefina also likes cooking so I think the recipes will stay for the generations to come.