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.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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 caramel immediately between both ramekins, tilting each to coat the base evenly.
Build
Whisk condensed milk, evaporated milk, cajeta, eggs, yolk, vanilla, and salt in a bowl 30 seconds until smooth without aerating. Strain through a fine sieve and divide evenly between the caramel-lined ramekins.
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.
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.
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