Goat's milk caramel and vanilla flan

Cajeta and Vanilla Flan Recipe

Hello! We are going to prepare a cajeta and vanilla flan, a creamy and sweet dessert that combines the smoothness of traditional flan with the caramelized richness of cajeta. It is ideal for those looking to finish a meal with an irresistible and easy-to-make Mexican touch at home.

Preparation time

With this flan, the timing is perfectly balanced so you can dedicate yourself unhurriedly to every detail and achieve the ideal texture.

• Preparation: 15 minutes
• Cooking: 50 minutes
• Total: 65 minutes
• Servings: 6
• Difficulty: Easy

Ingredients for a creamy cajeta and vanilla flan

For the cajeta caramel

• 1 cup cajeta (dulce de leche)

For the flan mixture

• 1 can evaporated milk
• 1 can condensed milk
• 3 large eggs
• 1 teaspoon of vanilla extract

If you can't find cajeta, you can use traditional dulce de leche; it just needs to be a bit thicker to achieve the characteristic caramel. For vanilla extract, natural or artificial work equally well, but natural provides a more authentic aroma.

Utensils we will use

• Flan mold (ideally round, 18 cm in diameter)
• Blender or mixer to integrate ingredients well
• Bain-marie tray (an oven tray works)
• Aluminum foil to seal the flan during cooking
• Knife or spatula to loosen the flan before unmolding

How to make Cajeta and Vanilla Flan step by step

Preparation of the cajeta caramel

1. Prepare the mold: Preheat the oven to 175°C. Pour the cup of cajeta directly into the mold and with a spoon or spatula spread the cajeta to cover the entire base and go up a little along the edges. This will make the caramel stick and give the flan that characteristic sweet touch.

Flan mixture

1. Blend the ingredients: Place in the blender the 3 large eggs, the evaporated milk, the condensed milk and the vanilla extract. Blend until a homogeneous mixture is obtained, without large bubbles or lumps.
2. Pour carefully: Place the mixture over the cajeta in the mold with slow movement so as not to disturb the layer we just formed. This ensures that the caramel remains separate and creates that traditional look.

Water bath cooking

1. Prepare a bain-marie: Place the mold inside a larger baking pan and pour hot water into the pan until it reaches halfway up the mold; this allows the flan to cook evenly and gently.
2. Bake: Cover the mold with tightly sealed aluminum foil to prevent steam from entering and bake at 175°C for approximately 50 minutes or until a knife inserted into the center comes out clean but with the flan still slightly wobbly.
3. Cool and refrigerate: Let cool completely at room temperature and then refrigerate for at least 4 hours for the flan to achieve the proper creamy consistency.

To finish and serve

Before unmolding, run a knife around the edge to carefully loosen the flan. Invert the mold onto a large plate; the cajeta caramel will cover the flan, forming a delicious liquid caramel that melts in your mouth. You can accompany this dessert with fresh fruit or a little extra cream. For those who prefer to explore other similar desserts, it is highly recommended to check out other homemade flan recipes with different touches, such as baked cheese flan to vary textures and flavors.

The secrets behind the creamy texture of cajeta and vanilla flan

Achieving the perfect texture for a flan is a simple art if one understands the balance between its ingredients and the cooking process. The combined use of evaporated milk and condensed milk ensures a mixture with sufficient liquid and sweetness, while eggs act as a natural coagulant to give it firmness.

It is important not to overbeat the mixture to avoid bubbles that later form holes or a sandy texture. Cooking in a bain-marie, with constant and moderate heat, prevents the flan from cooking unevenly or cracking. In contrast, aluminum foil on the mold helps maintain moisture and prevents the surface from drying out or hardening.

The ideal cooking point is when the flan is firm at the edges but slightly wobbly in the center; residual heat will continue to set it as it cools. This detail is key to achieving that mouthfeel that makes the dessert creamy but not liquid.

This method has endured over time and is perfect for those starting in baking and who desire consistent results. If you want a lighter but equally delicious option, you can try less sweet recipes, such as coconut custards which also use similar techniques.

The fundamental role of cajeta in Mexican flan

Cajeta is a typical Mexican sweet made from caramelized goat's milk. Its contribution to this recipe is not only sweetness, but also a deep caramel flavor with that slightly toasted touch that makes it unique.

In flan, cajeta is used to create a soft caramel layer that covers the base and edges of the mold. During cooking, the cajeta slowly melts, forming a sweet bath that, when unmolded, covers the flan, providing shine and intense flavor.

Furthermore, this combination with vanilla is a classic that enhances the aroma and depth of the dessert, highly valued in Mexican gastronomy.

The typical use is in a medium-sized round mold, preferably 18 cm in diameter. Covering the sides well with cajeta is important so that the flan has caramel on its sides, not just on the base. For those who don't have cajeta on hand, a touch of dulce de leche can work, although the flavor will be a little less intense.

This ingredient can also be used in other Mexican desserts, increasing the sweet flavor and creamy texture, as seen in the popular Neapolitan flan or even mixed into baked desserts.

Importance of vanilla to enhance the flavors in cajeta flan

Vanilla essence, although used in small quantities, plays a fundamental role in this recipe. Vanilla complements the sweetness of the cajeta and softens the intense flavor of the eggs and condensed milk, achieving a delicate balance that does not overpower but highlights the ingredients.

It is recommended to use a good quality extract or essence, as the aroma of vanilla is key for the flan to have that characteristic aroma that invites you to try it.

When blending all the ingredients, the vanilla disperses homogeneously throughout the mixture, ensuring that every bite has its own touch. Using vanilla powder or a real pod is possible, but may require greater care to avoid affecting the final texture.

This detail is similar to the importance of choosing fresh and balanced ingredients for creamy desserts, such as those described in other traditional Mexican recipes that combine sweet and dairy.

How to choose eggs for a fluffy and firm flan

Eggs are the ingredient that structures the flan, thanks to the proteins that coagulate when heated. For this recipe, three large eggs are used, due to their size which allows for the right balance between body and creaminess.

It is advisable to use fresh eggs at room temperature; this makes them mix better and ensures homogeneous cooking. Cold eggs can cause the mixture to curdle or take longer to stabilize during cooking.

Egg proteins act as a sealant during cooking; therefore, it is important not to overbeat to avoid bubbles that cause a porous texture. The mixture should be smooth and slightly liquid, without too much foam.

Some cooks are accustomed to lightly beating the eggs before putting them in the blender, to incorporate air in a controlled way and give a lighter texture, although in this recipe it is not necessary.

Details for a perfect bain-marie in cajeta and vanilla flan

The bain-marie is an essential step for the flan to cook slowly and not burn or curdle unevenly. It is prepared by placing the mold inside a tray or pan and adding hot water that reaches halfway up the mold.

It is important that the water is hot to maintain a constant temperature and that the oven is preheated to 175°C to avoid sudden temperature fluctuations. Aluminum foil covers the flan to prevent water vapor from falling directly onto the mixture and making it lumpy.

During cooking, it is ideal not to open the oven frequently to avoid losing temperature. The approximate time is 50 minutes, but it can be adjusted depending on the oven or the size of the mold.

A homemade way to check if the flan is ready is to insert a knife or toothpick: it should come out clean, but the center still slightly wobbly. This detail ensures the flan is creamy and not dry.

Ideas to accompany and present cajeta and vanilla flan

This Mexican dessert is best enjoyed cold and accompanied by simple toppings that don't overpower its flavor. You can add a little whipped cream, fresh fruits like strawberries or kiwi for an acidic contrast, or caramelized nuts for a crunchy touch.

For a special presentation, serve the flan on individual plates, unmolded with the caramel glistening on top. A few mint leaves add color and visual freshness.

This flan is ideal for concluding special meals or Christmas dinners, where a traditional dessert brings warmth. It also pairs well with drinks like café de olla or a mild atole.

If you wish to explore other similar dessert proposals, the smoothness of this flan can be combined with recipes like the Neapolitan flan which offers another nuance thanks to its mixture with cream cheese.

This video recipe complements the step-by-step guide and helps visualize the preparation in real-time to ensure a successful result.

Viewing another preparation with a focus on vanilla and homemade techniques can increase the options for varying this classic recipe without losing its essence.