Flan de Cajeta (Mexican Caramel Flan), photo by Hispanic Kitchen

Flan de Cajeta (Mexican Caramel Flan)

Cuisine: Mexican
Prep Time: 1 hour
Servings: 12 servings of 8 ozs. each
Cajeta is the perfect icing on the cake for this delicious flan recipe.


  • 14 ounces cajeta (also known as dulce de leche or caramel)
  • 12 ounces whole milk
  • 14 ounces condensed milk
  • 12 ounces evaporated milk
  • 5 eggs
  • 2 egg yolks
  • 1 vanilla pod
  • 2 cups sugar (to caramelize the bottom of the baking molds)
  • 1 cup water

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  1. Boil the sugar with the water and cook until the mixture acquires a golden color.
  2. Pour half an inch of sugar/water mixture into 12 separate molds. In a large bowl, whisk the three milks, eggs, yolks and vanilla.
  3. Strain and pour evenly into the caramelized molds.
  4. Bake the molds at 300ºF in a pan of hot water (bain Marie), for about 40 minutes. The water should go about halfway up the sides of the molds.
  5. Remove flan from molds and garnish with the cajeta. Place in the refrigerator until chilled.
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