Cajeta Flan Recipes

Steps:

• Put an oven rack in the middle of the oven and preheat to 350 degrees F.
• Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)
• For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
• For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
• Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.
• Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
• Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, jiggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve!

Steps:

• Make caramel:
• Bring sugar and water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber.
• Immediately divide caramel among ramekins and swirl each ramekin to coat bottom and about halfway up side.
• Make flan:
• Preheat oven to 350°F with rack in middle.
• Put cajeta, half-and-half, and lime zest in a heavy medium saucepan. Split vanilla bean lengthwise and scrape seeds into saucepan, then drop in pod. Bring to a simmer, stirring until smooth.
• Whisk together whole eggs and yolks in a large bowl. Slowly whisk in hot liquid, then strain through a fine-mesh sieve into another bowl. Ladle custard into ramekins.
• Bake in a hot water bath until edge is set but a quarter-size spot in center is still wobbly, 30 to 40 minutes.
• Remove ramekins from water and cool at least 30 minutes (custard will continue to set). Unmold just before serving. Serve warm or at room temperature.

Steps:

• PREHEAT oven to 350°F Place 1 cup of the sugar in small heavy saucepan; cook on medium heat until sugar is melted and deep golden brown, stirring constantly with wooden spoon. Remove from heat. Immediately pour into 9-inch round baking pan; tilt pan to evenly cover bottom of pan with syrup. Set aside.
• PLACE milk and cream cheese in blender; cover. Blend until smooth. Add remaining 1 cup sugar, the eggs, vanilla and salt; cover. Blend just until smooth; add cajeta and pour into prepared baking pan. Place filled baking pan in larger baking pan; add enough hot water to larger pan to come halfway up side of smaller pan.
• BAKE 50 minute to 1 hour or until knife inserted near center comes out clean. Cool. Carefully remove flan from water. Cool on wire rack.
• REFRIGERATE several hours or unti chilled. When ready to serve, run a knife around the edge of the pan. Then, invert pan onto serving plate to unmold flan. Store any leftovers in refrigerator. If you have trouble getting the caramel out of the pan, place the bottom of the pan in hot water and then spoon the caramel on the flan.

Steps:

• In a large, heavy-bottom saucepan, combine the milk, sugar, and vanilla and place over medium heat. Bring to a simmer, stirring constantly with a wooden spoon to dissolve the sugar. Remove the pan from the heat and stir in the dissolved baking soda. When the bubbling stops, return the pan to the heat, bring back to a simmer, and cook, stirring often, for 1 hour, or until the mixture starts to thicken and turn golden. At this point the cajeta will start to thicken fast, so don't leave the pan unattended. Continue to cook, stirring constantly so it doesn't burn or stick to the bottom of the pan, for another 20 minutes, or until the cajeta is a rich brown color and thick enough to coat the back of the spoon. It should cool to a medium-thick caramel consistency. If it's too thick, add a small amount of water; if it's too thin, continue to cook until thickened.
• Transfer to a container, let cool, then cover and refrigerate until ready to use. Warm slightly before serving. It will keep for about 1 month in the refrigerator.

Steps:

• In a saucepan, combine 1 quart of the milk with the sugar and cook over low heat, stirring frequently, until mixture turns golden.
• In the remaining quart of milk, stir in the soda and place in another saucepan.
• Add the cinnamon stick and bring to boil.
• Discard the cinnamon and add the hot milk very gradually to the caramel mixture, stirring constantly.
• When all the milk is incorporated, place over a low heat and cook very slowly until the mixture is thick like melted caramel.
• Cool slightly; then pour into a glass container and chill.
• Please note that the cooking times and yield are approximate.