For me, love has always been like flan. I’m a believer in love at first sight, but in practice love has always come slowly and smoothly – friendship transitioning to butterflies and then to that first kiss. To appreciate flan, you need to take the time to melt it a little, get it out of its shell, and lastly to turn its world upside-down. Only then will you be treated to its true beauty: a hidden caramel layer that now shines front and center, stealing your heart.
If you’ve taken the long road to love, share your story in the comments. It would be fun for us all to read some heartwarming tales. And, consider preparing this dulce de leche flan for your significant other (it’s not as tough as you might think – I walk you through it all below). By switching the sugar in the custard to dulce de leche, adding a touch of orange zest, and using goat’s milk instead of cow’s milk (this one is optional), the dulce de leche flan ends up being more decadent than a traditional flan, and it has a tang that nicely complements the sweetness.
My dulce de leche flan recipe is an ever-so-slight adaptation of a dulce de leche flan recipe from The Cookie Shop. (I used heart shaped mini metal baking molds from World Market.)