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.