Chilean Manjar Flan — Dulce de Leche Flan Recipe

Chilean manjar flan with caramel sauce on a plate — Chilean manjar flan

Chilean manjar flan, or flan de manjar, is a custard of milk, manjar (Chilean dulce de leche), eggs, sugar, and vanilla poured over a layer of amber caramel and baked in a water bath at 170°C (338°F) for about 60 minutes, then chilled and unmolded. It takes 20 minutes of preparation and 60 minutes of baking, plus chilling, and serves 8.

A classic dessert with a smooth, creamy texture and a comforting sweetness, ideal for family gatherings and celebrations.

How to Make Manjar Flan?

First the caramel is cooked and poured into the mold, then the manjar is dissolved in warm milk, whisked with eggs and vanilla, strained, poured over the caramel, and baked gently in a water bath until set.

Nutritional Information

Each serving of manjar flan contains approximately 420 kcal, 12 g of protein, 10 g of total fat (5 g of saturated fat), 145 mg of cholesterol, 70 g of carbohydrates, 68 g of sugars, and 140 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Chilean Manjar Flan Recipe

Preparation: 20 minutes (plus 4 hours chilling)
Cooking: 60 minutes
Servings: 8

Ingredients

Caramel

1 cup of granulated sugar
¼ cup of water

Flan

500 g of manjar (Chilean dulce de leche)
6 eggs
3 cups of reduced fat milk
¼ cup of granulated sugar
1 teaspoon of vanilla extract

Chilean Food Recipes: Traditional and Heritage Cuisine of Chile

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Instructions

In a saucepan, combine 1 cup of sugar with ¼ cup of water and cook over medium heat until the sugar dissolves and turns amber. Carefully pour the caramel into a flan mold, covering the bottom evenly.

Amber sugar caramel for Chilean manjar flan — Caramel

In another saucepan, heat the 3 cups of milk with ¼ cup of sugar and the 500 g of manjar, stirring constantly until the manjar dissolves completely. Remove from the heat and let cool slightly.

Warming milk to dissolve manjar for flan — Warming the Milk

In a large bowl, beat the 6 eggs with the vanilla. Slowly add the milk and manjar mixture, whisking constantly so the eggs do not cook. Strain through a fine sieve for a smoother texture.

Chilean manjar for flan de manjar — Chilean Manjar

Pour the strained mixture over the caramel. Set the mold in a larger pan with hot water and bake in an oven preheated to 170°C (338°F) for about 60 minutes, or until a toothpick inserted in the center comes out clean.

Baking flan in a water bath — Water Bath

Let cool to room temperature, then refrigerate for at least 4 hours. To unmold, run a knife around the edge and invert onto a serving plate.

Additional Tips

Keep the water bath gentle

Keep the water bath around 70°C (158°F), without boiling, adding a little cold water if needed, so the flan does not overcook or crack.

Avoid bubbles

Strain the mixture and do not overbeat, so the flan is smooth rather than porous.

Store it in the mold

Covered in the fridge it keeps 4 to 5 days. Leave it in the mold until serving.

Original ingredient	Substitute	Ratio	Flavor note
Homemade manjar	Store bought manjar or dulce de leche	500 g	More uniform flavor
Reduced fat milk	Whole milk	3 cups	Creamier
Oven	Stovetop water bath, covered	About 60 minutes	No oven needed
Vanilla extract	Orange zest	1 teaspoon	Citrus note

Frequently Asked Questions (FAQs)

1. Can I use store bought manjar?

Yes. It is practical and gives a uniform flavor, while homemade manjar adds an artisanal touch.

2. What if the caramel hardens before I pour it?

Pour it hot straight into the mold. If it hardens, warm it gently in a water bath until liquid again.

3. Can I make manjar flan without an oven?

Yes, in a large covered pot as a stovetop water bath, cooking slowly and steadily. Cover the mold well so no water gets in.

4. How long does it keep in the fridge?

4 to 5 days, well covered, ideally in its mold until serving.

Origin of Flan

Flan has roots in ancient Rome, where eggs and sweetened milk were cooked together. The recipe spread through Europe and Latin America, adapting to local ingredients.