How to cook
Beat the eggs briefly, so that they become liquid, not foamy. Pour the cream and dulce de leche over them and beat until a smooth mixture is obtained.
If your dulce de leche is thicker and you find it difficult to homogenize the mixture, I recommend beating it in a food processor or blender - on low to medium speed for a few seconds.
Pour the caramel topping on the bottom of fireproof cups or a large flan mold. Pour the mixture on top and place it in a preheated oven at 284°F (140 degrees) in a water bath.
Bake it for 1 hour or a little more if your mold is large. From time to time you can drop ice cubes into the water bath water, so that it does not boil.
Once the flan is ready, leave it to cool and then refrigerate it for 4 hours, before removing it from the mold.