Flan De Cajeta Recipe

Make caramel

Place 1 cup granulated sugar, 2 tablespoons water and 1 teaspoon lemon juice in a medium heavy-bottomed saucepan over medium heat. Stir gently only until the sugar dissolves and the mixture starts to simmer. Stop stirring and let it cook undisturbed; swirl the pan occasionally so it browns evenly. Cook until the sugar turns a deep amber color (about 6–10 minutes). Watch carefully to prevent burning.

Immediately remove from heat and carefully pour the hot caramel into a 9-inch round flan mold (or six 6-ounce ramekins), tilting to coat the bottom evenly. Work quickly — the caramel will harden as it cools. Set the mold/ramekins aside to let the caramel set while you prepare the custard.

Warm milks and combine cajeta

Preheat oven to 325°F (160°C). In a medium saucepan set over medium-low heat, combine 1 cup whole milk, 1 cup evaporated milk and 1 cup heavy cream. Add 1 cup cajeta and whisk until the cajeta melts completely into the warm milk mixture and the liquid is smooth and homogeneous. Warm until just below simmer (steam rising, small bubbles at the edge) — do not boil, about 5–7 minutes — then remove from heat.

Temper eggs

In a large bowl, whisk together 4 whole eggs, 2 egg yolks, 1 teaspoon vanilla extract and a pinch of fine sea salt until slightly frothy and combined. Slowly pour about 1/2 cup of the warm cajeta-milk mixture into the egg mixture while whisking constantly to temper the eggs and prevent curdling. Continue to add the warm milk mixture in a steady stream while whisking until fully incorporated.

Strain the custard through a fine-mesh sieve into a large measuring cup or bowl (this removes any coagulated bits and ensures a silky flan). Pour the strained custard gently over the set caramel in the prepared flan mold or divide evenly among ramekins (leave 1/4 inch headspace).

Prepare water bath

Place the flan mold or ramekins inside a large roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches halfway up the sides of the mold/ramekins, creating a bain-marie (water bath) to ensure even, gentle cooking.

Bake

Cover the roasting pan loosely with aluminum foil (or cover individual ramekins with foil) and transfer to the preheated oven. Bake until the center of the flan is set but still slightly jiggly — about 45–60 minutes for a 9-inch mold, or 30–40 minutes for 6-ounce ramekins. A knife inserted near the center should come out mostly clean with a bit of custard clinging.

Chill

Carefully remove the mold/ramekins from the water bath and let cool to room temperature on a rack. Once cooled, refrigerate uncovered for at least 4 hours, preferably overnight, to firm up and develop flavor.

Unmold

To unmold, run a thin-bladed knife around the inside edge of the flan to loosen. Place a large serving plate inverted over the mold (or set a plate on top of a ramekin) and quickly flip it over. Tap the bottom gently to help release. The caramel will flow over the custard, forming a sauce.

Garnish and serve

If desired, drizzle an extra 2 tablespoons cajeta over the flan, sprinkle toasted chopped pecans or almonds, and add fresh berries or mint leaves for color. Serve chilled or at cool room temperature. Store leftovers covered in the refrigerator for up to 3 days.