• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 12
    OK

    Flan de Cajeta (Goat’s Milk Caramel)

    The classic flan is updated with the use of goat's milk caramel in this recipe by Chef Patricio Sandoval.

    Chef Sandoval, a graduate of the French Culinary Institute, has cooked under legendary New York chefs, and alongside his well-known brother, Chef Richard Sandoval, at Maya in New York and San Francisco, and Pampano in New York City. He draws his inspiration from his experiences as a child shopping with his mother in Mexico’s open-air markets, always gravitating towards the small stalls where local merchants sold native delicacies. Chef Sandoval has never forgotten those delectable, uncomplicated dishes, and strives to capture their flavor and energy at Mercadito.


    Ingredients
    2
    cups
    sugar (for caramel for bottom of cups)
    1
    cup
    water
    1 1/2
    cups
    whole milk
    14
    ounces
    condensed milk
    12
    ounces
    evaporated milk
    14
    ounces
    cajeta (goat’s milk caramel)
    5
    whole eggs
    2
    yolks
    1
    vanilla bean, split and seeded
    Directions
    Bring sugar and 1 cup of water to a boil. Simmer until reaches a golden honey color.
    Pour mixture 1/2-inch high into 12 foil cups.
    In one large bowl whisk the three milks, cajeta, eggs, yolks and vanilla bean seeds.
    Strain and pour evenly into the caramel cups.
    Bake in a water bath for 40 minutes at 300°F.
    Serve.

    The base number of servings for this recipe is 12
    OK

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