Cajeta Flan Recipe
Cajeta Flan
Caramel
1 tablespoon water
1/2 cup granulated sugar
Juice of 1/2 lemon
Softened butter
Lightly butter 6 (4 oz) ramekins or custard cups
Stir together water, lemon juice & sugar in a heavy pot over medium-high heat
Using a pastry brush dipped in water, brush sides of the pot just above the sugar every 30 secs to prevent crystals from forming
Cook sugar until a rich dark color is achieved
Immediately set the saucepan into a bowl of ice
Spoon cooled caramel into prepared cups
If the caramel becomes too thick or sets up completely, warm it over very low heat until it is pliable again
Pour 2 tsps of caramel into each cup & turn the cups to evenly coat the bottom
If desired, reserve remaining caramel to pour around the finished desserts, thinned with a few drops of warm water
Custard
1 recipe Cajeta
3 eggs
3 egg yolks
3 tablespoons granulated sugar
1 1/4 cups milk
Preheat oven to 300 deg F
Warm the cajeta slightly in the microwave or allow it to come to room temperature
Put eggs & egg yolks in a bowl & whisk in the sugar until it is dissolved but the mixture is not foamy
Whisk in the cajeta & then the milk, & stir until well blended
Pour custard into the prepared cups & place them in a water bath
Place the flans into oven & bake for 20 to 30 mins, or until firm
Carefully remove the flans from the water bath & chill, tightly covered, for 4 hours or overnight before serving
When ready to serve, loosen flans from edges of cups with a sharp knife pressed firmly against the edges of the cups
Unmold individual flans directly onto their serving plates
If making one large flan, put the serving plate on top of the mold & invert them in t&em
Lift mold off carefully
Drizzle reserved caramel around, if desired, & serve at once
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