Dessert: Mexico – Baja California (Northern Mexico) – Flan de Cajeta

Serving Size: 8

Approximate Time

Prep 20 min

Cook 1 hr

Additional 4 hrs 45 min

Total 5 hrs 10 min

Ingredients

- 1/2 cup (120 g) cajeta, plus extra for serving if desired
- 1 cup (240 g) cajeta, warmed and stirred smooth (for custard)
- 1 can sweetened condensed milk, 14 oz (395 g)
- 1 can evaporated milk, 12 fl oz (354 ml)
- 1 cup (240 ml) whole milk
- 4 large eggs, approx. 200 g total
- 2 large egg yolks, approx. 36 g total
- 1 tsp (5 ml) pure vanilla extract
- 1/8 tsp (0.5 g) fine salt
- Hot water for bain-marie

Instructions

Short Description:
A silky baked custard flavored and topped with cajeta (goat milk caramel) for a deep, toasted-milk sweetness typical of Northern Mexico.

Regional Notes:
This Baja California variation uses cajeta (caramelized goat milk) in place of plain caramel and folded into the custard, reflecting the region's goat-farming traditions and lending a pronounced, slightly tangy caramel note distinct from standard flan.

1. Preheat the oven to 325°F (160°C). Position a rack in the center. Set a large roasting pan aside for the water bath.
2. Make the cajeta base: if the cajeta is very thick, warm the 1/2 cup (120 g) gently in a small saucepan over low heat with 1–2 tbsp (15–30 ml) water, stirring until pourable. Pour the warmed cajeta into a 9-inch (23 cm) flanera or an 8-cup (2 L) baking dish and tilt to coat the bottom evenly. Set aside to cool and firm slightly.
3. Prepare the custard: in a large bowl, lightly whisk the 4 whole eggs and 2 yolks until blended. Add the sweetened condensed milk (395 g), evaporated milk (354 ml), whole milk (240 ml), the warmed 1 cup (240 g) cajeta, vanilla (5 ml), and salt (0.5 g). Whisk gently until smooth and evenly combined. Do not overbeat.
4. Strain the custard through a fine-mesh sieve into a pouring bowl to remove any chalazae or coagulated egg bits; this ensures a smooth flan.
5. Pour the strained custard over the set cajeta in the flanera or dish. Cover the flanera loosely with foil.
6. Place the flanera in the prepared roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it comes about halfway up the sides of the flanera to create a bain-marie.
7. Bake at 325°F (160°C) for 50–60 minutes, or until the edges are set and the center still jiggles slightly when the pan is gently shaken.
8. Remove the flanera from the water bath and let cool to room temperature uncovered, about 1 hour. Then refrigerate at least 4 hours or preferably overnight to fully set and develop flavor.
9. To unmold, run a thin knife around the inside edge of the flan to loosen. Place a serving plate over the flanera and quickly invert. If the cajeta is very sticky, dip the bottom of the flanera briefly in hot water for 10–15 seconds before inverting to help release the flan.
10. Serve slices chilled, with extra cajeta drizzled on top if desired.