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Flan de Cajeta a la Mexicana

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  • Prep 10 min
  • Total 1 hr 30 min
  • Ingredients 7
  • Servings 6
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If your friends ask you to prepare a flan, add something that helps make it even better: cajeta! In Mexico and Central America they call it cajeta. In Chile it is known as manjar de leche or manjar blanco, in Venezuela and Colombia it’s the famous arequipe and in Argentina it’s dulce de leche. But ... how did flan and caramel ever come together? Flan’s origins date back to the Roman Empire. It was prepared with milk, eggs and pepper, and believe it or not, it was even sweeter than the recipe we know today, because it was also made with honey. Mexico adopted this rich dessert, and added not only chocolate, coffee and corn, but also a rich, cooked caramel. The name cajeta (dulce de leche) came about because of the wooden boxes the candy was originally kept in. Its original recipe is based on boiled goat's milk, brown sugar and cinnamon, something typical of the city of Celaya, in Guanajuato, Mexico. In 2010 cajeta was named the dessert of the Mexican Bicentennial, true to its history, tradition and origin. Now you too can turn any occasion into something even more special with this delicious recipe.
by Greyza Baptista
Updated Sep 22, 2015
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Ingredients

  • 4 eggs
  • 1 1/2 cups evaporated milk (not sweetened)
  • 1/2 cup cajeta (goats’ milk spread) or dulce de leche
  • 1 cup whole milk (4%)
  • 1/2 cup white or brown sugar
  • 1 teaspoon vanilla, if desired
  • A splash of water

Directions

  •  
    1
    Preheat the oven to 350°F.
  •  
    2
    In a skillet, melt the sugar until it becomes have a dark caramel.
  •  
    3
    Carefully, empty caramel into round pan and let cool.
  •  
    4
    In blender, blend eggs, whole milk, evaporated milk and cajeta or dulce de leche.
  •  
    5
    Place mixture into round pan and cook in the oven in a water bath for 1 hour and 20 minutes. Let it cool. Remove from the pan by placing a platter on top; very carefully turn over.

Expert Tips

  • tip 1
    Before turning over the platter to check if the flan is ready, place a knife in the center. If it comes out clean, it’s ready. If there is a little mixture stuck to knife when it comes out, leave flan in water bath in the oven a little longer. When serving, garnish with more cajeta on top of flan or on plate.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • If your friends ask you to prepare a flan, add something that helps make it even better: cajeta! In Mexico and Central America they call it cajeta. In Chile it is known as manjar de leche or manjar blanco, in Venezuela and Colombia it’s the famous arequipe and in Argentina it’s dulce de leche. But ... how did flan and caramel ever come together? Flan’s origins date back to the Roman Empire. It was prepared with milk, eggs and pepper, and believe it or not, it was even sweeter than the recipe we know today, because it was also made with honey. Mexico adopted this rich dessert, and added not only chocolate, coffee and corn, but also a rich, cooked caramel. The name cajeta (dulce de leche) came about because of the wooden boxes the candy was originally kept in. Its original recipe is based on boiled goat's milk, brown sugar and cinnamon, something typical of the city of Celaya, in Guanajuato, Mexico. In 2010 cajeta was named the dessert of the Mexican Bicentennial, true to its history, tradition and origin. Now you too can turn any occasion into something even more special with this delicious recipe.
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