Cajeta Chocolate Flan

Cuisine: Mexican
Servings: 1 flan
Delicious, sweet, salty, chocolat-y, all with a cajeta (dulce de leche) undertone makes this dessert untouchable!

Everyone loves flan. This cajeta chocolate flan is even more delicious than regular flan, particularly because of the dash of added sea salt. Cajeta is a Mexican confection of thickened syrup, typically made of sweetened caramelized goat's milk (often with a touch of cow's milk in the mix). The dish is said to come from Celaya, a city in the state of Guanajuato. It is a cousin to leche quemada, and dulce de leche, which is popular all over Latin America.

The secret to a successful flan is making sure it remains in the refrigerator long enough before you flip it over.



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  1. Spray a 12 cup baking pan with non stick spray.
  2. Pour cajeta evenly into the pan. Set to the side.
  3. In a medium sauce pan over a medium flame add Media Crema and chocolate chips and stir until completely melted and smooth. Remove from heat and allow to cool for 15 minutes.
  4. Add eggs, cream cheese, condensed milk, evaporated milk, and vanilla to a blender. Mix until smooth. Add in chocolate mix and blend until combined.
  5. Pour flan mixture over cajeta filled pan.
  6. Cover the pan with a piece of aluminum foil and place inside a large baking dish. Pour hot water into baking dish and fill up half way.
  7. Place baking dish into the oven and bake for 1 hour.
  8. Once out of the oven, remove from water bath and uncover to allow cooling. Run a small knife around the edge to make sure it doesn't stick to the sides later on.
  9. Let flan rest for two hours (or more) then flip it over onto a plate. Slowly lift pan up away from plate.
  10. Place in the fridge for 5 hours or overnight.
  11. Sprinkle top with sea salt right before serving.
  12. ENJOY!
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