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Mexican Flan (con Cajeta!)

Posted by Enna Shoebridge RECIPES No Comments

Last month I started teaching a weekly Spanish class at our house and it’s been a lot of fun. This last week, as an early Mother’s Day treat, I showed everyone how to make flan!

This recipe calls for cream cheese and cajeta, which is goat’s milk caramel. You can find it in the Hispanic aisle and it’s great on pancakes, French toast, and even coffee.

mexican-flan-cajeta

Everyone loved the flan and several moms asked for the recipe, so I translated it and took some fancy flan photos while Forest stood behind me and told me “Flan isn’t meant to be tooken photos of. It’s meant to be eaten.”

When I tried to be cool and drizzled some extra cajeta on a slice for a picture, he asked, “Are you sure you know what you’re doing?”

Then I gave him a slice and it got real quiet after that.

 

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Mexican Flan (con Cajeta!)


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  • Author:
    Enna Shoebridge


  • Total Time:
    1 hour 25 minutes


  • Yield:
    8 1x



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Ingredients


Scale
  • 1 Can of Sweetened Condensed Milk (14 oz)
  • 1 Can of Evaporated Milk
  • 7 Oz of Cream Cheese (Room Temperature)
  • 4 Eggs
  • 1 Tsp  Vanilla Extract
  • 1/2 cup of Cajeta or more if preferred
  • Chopped Walnuts (Optional Topping)



Instructions

  1. Preheat oven to 350 Degrees
  2. Coat a 9″ diameter cake pan with cajeta using a spatula. Be sure to cover all the sides and bottom of the pan. You can add a bit more if you want it to be especially sweet.
  3. To prepare the flan filling: in a blender, combine the sweetened condensed milk, evaporated milk, cream cheese, vanilla and eggs. Blend the mixture until it is well combined and there aren’t any lumps.
  4. Pour the filling slowly into the pan coated with cajeta. Cover the pan with aluminum foil. Tip: do not overfill or the mixture will spill when you place it into the oven. If you have extra filling, you can coat a small pan and pour the remaining mixture into this.
  5. Place the pan into a larger pan and place on the center rack of the oven. Fill the large pan with hot water until it is halfway up the smaller pan.
  6. Bake 70-80 minutes or until the mixture is firm and holds its shape.
  7. Remove the flan from the water-filled pan and let cool. Place the flan (covered) in the refrigerator and leave it overnight or a minimum of 8 hours.
  8. After the flan is completely cooled, use a knife to scrape the sides of the pan to ensure it doesn’t stick.
  9. Place a large plate over the top of the pan and flip upside down. The flan will fall onto the plate easily.
  10. Decorate the flan with chopped walnuts or berries. Keep refrigerated.
  • Prep Time: 15
  • Cook Time: 70
  • Category: Dessert
  • Cuisine: Mexican

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About Enna Shoebridge

Enna is a lady with a few white hairs and lots of blue and white dishes. She was born in Mexico City and now lives in a California almond orchard with two little kids, a very nice long-haired husband, and nineteen chickens who were still alive as of this writing. We'll see how that goes.

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A carpenter and his artistically inclined wife, up to creative shenanigans.

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