Blend all the ingredients except the dulce de leche until smooth.

Coat the bottom of the mold with enough dulce de leche, removing any excess to keep the flan from becoming too sweet.

Pour the mixture into the mold and bake in a water bath for 40 to 45 minutes. Let cool to room temperature, then unmold and refrigerate for 20 to 25 minutes. Tip: This flan is very creamy and sweet, so it's best to garnish with raspberries or other less sweet fruits.