From the kitchen
Cajeta Flan
A traditional baked custard using goat's milk caramel at the base.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Goat's Milk Edition
Ingredients
- 1 cup Cajeta Casera (Goat's Milk Caramel), see recipe above
- 4 large eggs
- 2 large egg yolks
- 1 1/2 cups whole goat's milk
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
Method
- Preheat the oven to 325°F. Pour the cajeta into a 9-inch round baking pan or individual ramekins, tilting to coat the bottom evenly.
- Whisk the eggs and egg yolks together, then whisk in the goat's milk, condensed milk, and vanilla until smooth.
- Strain the custard over the cajeta layer.
- Place the pan in a larger baking dish and add hot water halfway up the sides. Bake 45-50 minutes, until just set with a slight jiggle in the center.
- Cool, then chill at least 4 hours. To serve, run a knife around the edge and invert onto a serving plate so the caramel cascades over the top.
Kitchen note
Make the cajeta a day ahead so it has time to cool fully before you build the flan.
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