This dessert is a real delight!

1. Preheat the oven to 350˚F.
2. In a small pot over medium-low heat, cook the sugar until it dissolves and forms a dark caramel.
3. Carefully distribute the hot caramel in the glass custard dishes or flaneras, and rotate and tilt each dish so that the caramel remains on the walls.
4. Using an electric whisk, beat the milk, eggs and dulce de leche in a bowl until smooth.
5. Pour the mixture into the small dishes (flaneras) and place them in a deep tray.
6. Cover the flaneras with aluminum foil.
7. Add warm water to the tray to make a water bath (bain marie).
8. Place in the oven and bake for 45-50 minutes, or until a knife can be inserted into the center of the puddings and come out clean.
9. Remove the puddings from the tray and cool on a metal rack. Refrigerate for 4 hours before serving, or overnight for better results.
10. Before serving, remove the custard from the sides of the dishes using a small spatula or a knife with a smooth blade, and turn over carefully on a dessert plate.
11. If you prefer to bake in a larger individual custard dish or flanera, let the flan cook for one hour.

Recipe by Enri Lemoine – enrilemoine.com