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Best Easy Flan de Cajeta Recipe

Name: Best Easy Flan de Cajeta Recipe
Total time: 120 min
Yield: 125 g
Ingredients: Cajeta (goat's milk caramel) 1.25 cups; Sweetened condensed milk 1 can; Evaporated milk 1 can; Whole milk 0.5 cup; Large eggs 5 pieces; Vanilla extract 2 tsp; Salt 0.25 tsp

Creamy flan swirled with goat's milk caramel is a uniquely Mexican dessert indulgence. This family-friendly treat combines two beloved flavors into one silky, caramelized creation.

Cook 120 min Difficulty NORMAL 320 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

Cajeta (goat's milk caramel) 1.25 cups
Sweetened condensed milk 1 can
Evaporated milk 1 can
Whole milk 0.5 cup
Large eggs 5 pieces

Seasonings/Sauce

Vanilla extract 2 tsp
Salt 0.25 tsp

Nutrition summary

Carbohydrates 36 g 45%

Protein 7 g 9%

Fat 16 g 46%

Serving size 125g

Cooking steps

1

Preheat your oven to 350°F. Fill a large roasting pan halfway with hot water to prepare a water bath (bain-marie).
2

Pour 1 cup of cajeta into the bottom of a 9-inch round cake or flan pan, tilting to coat the bottom and a bit up the sides. Set aside.
3

Blend condensed milk, evaporated milk, whole milk, eggs, vanilla extract, salt, and the remaining 1/4 cup cajeta until smooth and well combined.
4

Strain the custard mixture through a fine mesh sieve to ensure a silky texture, then gently pour it over the cajeta in the pan, minimizing bubbles.
5

Place the flan pan in the prepared water bath and bake uncovered for about 60 minutes, or until the center barely jiggles and a knife inserted comes out clean.
6

Remove the flan from the water bath and let cool to room temperature. Refrigerate for at least 4 hours (preferably overnight) before unmolding.
7

To serve, run a thin knife around the edge, invert onto a platter, and let the cajeta sauce flow over the top.

Personalized Q&A

Q. What's the key ingredient that defines Flan de Cajeta's unique flavor?

The core ingredient is cajeta, a caramel sauce made from goat's milk. Its rich, tangy-sweet flavor infuses the custard and sets this flan apart from traditional versions made with regular caramel.

Q. What is the most important step for perfect flan texture?

Straining the blended custard mixture through a fine mesh sieve before baking removes any lumps and ensures a silky, smooth finish. Baking in a water bath at 350°F helps cook the flan gently, preventing curdling or overcooking.

Q. How can I avoid a tough or rubbery flan?

Avoid overbaking—the flan should only jiggle slightly in the center when done. Precise timing and using a water bath helps prevent overheating around the edges and keeps the texture soft and creamy.

Q. How many calories are in each serving, and what's the fat-to-carb ratio?

Each 125g serving contains about 320 kcal, with 16g fat (46% calories), 36g carbs (45% calories), and 7g protein (9% calories). This balance creates a rich yet moderate treat.

Best Easy Flan de Cajeta Recipe

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