Mexican cuisine · Desserts & Sweets

Flan de Cajeta

Silky caramel custard set over a dark goat's-milk cajeta instead of the usual sugar caramel.

Ingredients · for 8 servings

• 1 l goat's milk or whole milk
• 1 can sweetened condensed milk (397 g)
• 6 eggs
• 180 g sugar
• 1 cinnamon stick
• 1 tsp vanilla extract
• 1 pinch salt
• 1 tsp baking soda

Instructions

1. For the cajeta, bring 800 ml milk to a boil with 120 g sugar, the cinnamon stick and the baking soda, and simmer uncovered, stirring occasionally, for 45 min until a dark, syrupy cream forms.
2. Remove the cinnamon stick and pour two-thirds of the warm cajeta into a 22 cm pudding mold so the bottom is fully covered.
3. Cook the remaining sugar with 3 tbsp water for 4 min into a light caramel and stir into the rest of the cajeta — save this sauce for serving later.
4. Whisk the eggs with the condensed milk, remaining milk, vanilla extract and salt until smooth, and pour through a fine sieve into the mold to remove any egg strands.
5. Cover the mold with foil, place in a water bath and bake in a preheated oven at 160 °C for 50–55 min, until the flan barely wobbles in the center.
6. Let the flan cool completely, chill for at least 4 hours, then turn out onto a plate and serve drizzled with the cajeta sauce.