“Get ready for the gelatinous fun!” This is the first thing that comes to mind every time we make Flan thanks to Friends, haha! But, joke aside, if you’ve never had flan before, you’re in for a treat! Forget the banana bread and try this Mexican Flan recipe. The easiest, most delicious dessert you’ll make during quarantine. Especially if you follow this recipe and switch the traditional caramel topping with cajeta.
Mexican Flan Recipe with cajeta
Ingredients
Flan
– 4 eggs
– 190g Philadelphia cream cheese
– 293 ml Nestlé La Lechera sweetened condensed milk
– 293 ml Nestlé Carnation evaporated milk
Cajeta syrup
– 1/4 cup Cajeta quemada Coronado
– 1/2 cup Nestlé Carnation evaporated milk
NOTE: the key to achieve the perfect consistency is to use a stainless steel flan mold. Here’s a link to one from Amazon.
Preparation
- Mix in a blender all the ingredients listed under Flan: the cream cheese, the condensed milk, the evaporated milk, and the eggs. Make sure the mix has a liquid consistency, without lumps.
- Fill the flan mold (we used a 20cm mold) and cover it with aluminum foil before closing the lid. This “double cover” will ensure an even cook.
- Cook in a bain-marie (hot water bath): on the stove, pour water into a large pan, enough to cover half the flan mold. Bring it to a boil, then lower the flame, and place the mold inside the pan. Cover it with a lid.
- Cook the flan in low flame for 80 min. ** If you prefer to use the oven instead, don’t cover the pan with a lid and reduce the time to 45 min.
- Carefully remove the mold and let it cool at room temperature. Do not open it.
- When it’s cool to the touch, refrigerate it overnight (or at least for 1 or 2 hours). The colder, the better.
- For the syrup, warm up 1/2 a cup of evaporated milk in the microwave (30-40 seconds). Then add the cajeta and stir until it dissolves into the milk. Let it cool.
- When you’re ready to serve the flan, take it out of the refrigerator, unmold it, pour the entire cajeta syrup on top, and enjoy!
Let us know if you liked it!
