Boldo and Dulce de Leche Flan
A silky Argentine flan infused with boldo tea and crowned with dulce de leche—the tea's bitter edge perfectly balances the caramel sweetness.
This flan takes the most beloved Argentine dessert and gives it a herbal twist. Steeping boldo leaves in the warm milk and cream infuses the custard with an earthy, slightly bitter backbone that prevents the dulce de leche from becoming cloyingly sweet.
The pairing of boldo and dulce de leche is inspired by the Argentine tradition of drinking boldo tea after a heavy meal. Here, that digestive wisdom is baked right into the dessert itself.
Strain the boldo infusion carefully—you want the flavor but none of the leaf sediment. The custard should be perfectly smooth, with only the golden caramel color hinting that something unexpected is going on.
Serve unmolded with a generous spoonful of dulce de leche on top and a sprinkle of flaky salt. The salt-sweet-bitter trinity makes every spoonful complex and addictive.
Ingredients
- 1 cup whole milk
- 1 cup heavy cream
- 3 tbsp dried boldo leaves (or 4 tea bags)
- 4 large eggs
- 1/2 cup sugar (for caramel)
- 3 tbsp sugar (for custard)
- 1 tsp vanilla extract
- 4 tbsp dulce de leche
- Flaky sea salt for garnish
How to make it
- 1Heat milk and cream until just simmering. Remove from heat, add boldo leaves, cover, and steep 15 minutes. Strain through a fine sieve.
- 2Make caramel: heat 1/2 cup sugar in a saucepan over medium heat, swirling (don't stir), until amber. Pour into 4 ramekins, tilting to coat bottoms.
- 3Whisk eggs with 3 tbsp sugar and vanilla. Slowly pour the warm boldo-infused milk into the eggs while whisking constantly.
- 4Strain custard mixture into ramekins over the caramel.
- 5Place ramekins in a baking dish. Pour hot water halfway up the sides. Bake at 160°C (325°F) for 45–50 minutes until set but slightly jiggly in the center.
- 6Cool to room temperature, then refrigerate at least 4 hours. To serve, run a knife around edges, invert onto plates, top with a spoonful of dulce de leche and a pinch of flaky salt.
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