Cajeta (caramelized goat milk) gives flan the ultimate flavor. I had a cajeta flan at a restaurant in Mexico City. I have looked for the recipe online extensively, but all the recipes include the cajeta within the flan. So my “big” invention is really to substitute the caramel for the cajeta. This is really a regular flan recipe.
After I’ve had this flan, I have never gone back to the regular caramel flan.
FLAN DE CAJETA
Makes about 8 servings
Ingredients:
- 1 can of condensed milk
- same amount of regular milk
- 3 eggs
- dash of vanilla extract
- cajeta (caramelized goat milk)
Preparation
In a flan mold (I used a glass baking mold for a loaf of bread), pour the cajeta to cover the bottom, about 5-6mm (1/4”). Since the cajeta is very thick, let it sit a few minutes so it spreads itself evenly.
Pour the can of condensed milk in a bowl. Fill the emptied can with regular milk and pour into the bowl. Add the eggs and the vanilla and whisk everything together thoroughly. Carefully, pour the batter on top of the cajeta taking care so that the two don’t mix.
Place the flan mold into a larger mold filled with hot water halfway. Put in the oven and bake for 1 1/2 hours at setting 3 in a gas oven (about 170ºC / 325ºF). Since ovens vary greatly, check on the flan after an hour. It’s OK if the top burns a little, but not a lot.
Presentation
Take the flan mold out of the water mold and let cool for a couple of hours on the kitchen counter. Refrigerate overnight. Use a knife to loosen the edges from the mold and turn onto a platter. The cajeta should cover the flan nicely.
Cook’s comments
If you’re using a metal mold for the flan, reduce the oven time about 15 minutes. Check the flan after one hour of baking.
Enjoy!
No comments:
Post a Comment