Mexican · Dessert
Silky Caramel Custard with Goat's Milk Caramel
Mexican Flan de Cajeta
Silky Mexican baked custard set in a pool of burnt caramel, enriched with cajeta goat's milk caramel and inverted onto the plate.
$
15 minsPrep
55 minsCook
4 hrs 15 minsTotal
MediumLevel
Nutrition per serving
385Calories
8gProtein
14gFat
55gCarbs
51gSugar
0gFiber
145mgSodium
165mgChol
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Instructions
1
Prep
Measure 100g caster sugar, 2 tbsp water, 200g sweetened condensed milk, 200ml evaporated milk, 4 tbsp cajeta, 2 large eggs, 1 egg yolk, 1 tsp vanilla extract, and 1 pinch fine salt. Have two 250ml ramekins and a fine sieve ready.
2
Bake 1
Preheat oven to 160°C (325°F). Combine caster sugar and water in a small saucepan. Cook over medium heat 3–4 minutes without stirring until deep amber, swirling gently to even colour. Divide immediately between the two ramekins, tilting each to coat the base evenly.
3
Build
Whisk condensed milk, evaporated milk, cajeta, eggs, egg yolk, vanilla, and salt in a bowl 30 seconds until smooth without aerating. Strain through a fine sieve into the caramel-lined ramekins, dividing evenly.
4
Bake 2
Place both ramekins in a deep baking dish, pour boiling water halfway up the sides, cover loosely with foil. Bake 45–55 minutes at 160°C until edges are set but centres wobble slightly when tapped. Remove from water bath, cool 30 minutes at room temperature, then refrigerate at least 3 hours until fully chilled and firm.
5
Rest and plate
Run a thin knife around each ramekin's inside edge to loosen. Invert a plate over each ramekin, turn over in one confident motion, and lift away the ramekin so the caramel pools around each flan.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 100g (3.5 oz) caster sugar
- 2 tbsp water
- 200g (7 oz) sweetened condensed milk
- 200ml (3/4 cup + 2 tbsp) evaporated milk
- 4 tbsp cajeta
- 2 large eggs
- 1 egg yolk
- 1 tsp vanilla extract
- 1 pinch fine salt