Best 2 Cajeta Flan Recipes

Discover the delectable charm of "cajeta flan," a captivating dessert that harmonizes the rich, caramel-like flavors of "cajeta," with the smooth, velvety texture of a classic flan. Immerse yourself in a journey of culinary exploration as we present you with a collection of carefully curated recipes, each designed to guide you in creating this exquisite treat. From traditional methods to innovative twists, let us embark on an adventure of flavors and textures that will leave you enchanted.

Here are our top 2 tried and tested recipes!

CAJETA FLAN WITH CREAM CHEESE

Cajeta Flan With Cream Cheese image

A cross between flan and cheesecake with cajeta (a Mexican goat's milk caramel) I buy cajeta at a local latino market.

Provided by cookiedog

Categories Dessert

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 cups sugar, divided
1 (12 ounce) can evaporated milk
1 (8 ounce) package Philadelphia Cream Cheese, cut up, softened
5 eggs
1 teaspoon vanilla
1 dash salt
1/4 cup cajeta caramel topping

Steps:

PREHEAT oven to 350°F Place 1 cup of the sugar in small heavy saucepan; cook on medium heat until sugar is melted and deep golden brown, stirring constantly with wooden spoon. Remove from heat. Immediately pour into 9-inch round baking pan; tilt pan to evenly cover bottom of pan with syrup. Set aside.
PLACE milk and cream cheese in blender; cover. Blend until smooth. Add remaining 1 cup sugar, the eggs, vanilla and salt; cover. Blend just until smooth; add cajeta and pour into prepared baking pan. Place filled baking pan in larger baking pan; add enough hot water to larger pan to come halfway up side of smaller pan.
BAKE 50 minute to 1 hour or until knife inserted near center comes out clean. Cool. Carefully remove flan from water. Cool on wire rack.
REFRIGERATE several hours or unti chilled. When ready to serve, run a knife around the edge of the pan. Then, invert pan onto serving plate to unmold flan. Store any leftovers in refrigerator. If you have trouble getting the caramel out of the pan, place the bottom of the pan in hot water and then spoon the caramel on the flan.

Nutrition Facts : Calories 422.7, Fat 16.2, SaturatedFat 9.2, Cholesterol 175.8, Sodium 227.9, Carbohydrate 62.1, Fiber 0.1, Sugar 50.3, Protein 9.1

CAJETA FLAN

Cajeta Flan image

Categories Milk/Cream Egg Dessert Bake Boil Ramekin Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 12

Ingredients

For caramel:
1 cup sugar
1/3 cup water
For flan:
1 (10-to 11-ounces) jar cajeta (goat's-milk caramel; about 3/4 cup)
2 1/2 cups half-and-half
1 (1-inch-wide) strip of lime zest
1/2 vanilla bean
3 whole large eggs
4 large egg yolks
Equipment: 8 (4-ounce) ramekins
Accompaniment: whipped cream

Steps:

Make caramel:
Bring sugar and water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber.
Immediately divide caramel among ramekins and swirl each ramekin to coat bottom and about halfway up side.
Make flan:
Preheat oven to 350°F with rack in middle.
Put cajeta, half-and-half, and lime zest in a heavy medium saucepan. Split vanilla bean lengthwise and scrape seeds into saucepan, then drop in pod. Bring to a simmer, stirring until smooth.
Whisk together whole eggs and yolks in a large bowl. Slowly whisk in hot liquid, then strain through a fine-mesh sieve into another bowl. Ladle custard into ramekins.
Bake in a hot water bath until edge is set but a quarter-size spot in center is still wobbly, 30 to 40 minutes.
Remove ramekins from water and cool at least 30 minutes (custard will continue to set). Unmold just before serving. Serve warm or at room temperature.

Tips:

Use room temperature ingredients: This will help the flan come out smooth and creamy.
Don't overbeat the eggs: Overbeating the eggs can cause the flan to be tough.
Bake the flan in a water bath: This will help the flan cook evenly and prevent it from curdling.
Let the flan cool completely before refrigerating: This will help the flan set properly.
Serve the flan chilled: Flan is best served chilled, so make sure to refrigerate it for at least 4 hours before serving.

Conclusion:

Flan is a delicious and easy-to-make dessert that is perfect for any occasion. With a few simple tips, you can make a flan that is smooth, creamy, and flavorful. So next time you're looking for a special dessert, give flan a try!