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Cajeta Flan
Recipe by
Chef Reed Hearon from his cookbook La Parilla; The Mexican Grill.
 
la parilla by chef reed hearon
Serves: 6
I N G R
E D I E N T S
1 cup cajeta
5 egg yolks
3 whole eggs
2 cups half-and-half
1/2 cup sugar
2 tablespoons water
Chocolate Sauce (recipe below)
2-3 tablespoons crushed almond or pecan praline (optional)
Cajeta cream (recipe below)
Chocolate Sauce
1/4 pound Mexican chocolate, chopped (such as
Ibarra)
1 tablespoon half-and-half
Cajeta Cream
1/4 cup cajeta
1 cup heavy cream
I N
S T R U C T I O N S
Preheat Oven to 300F
In a large bowl, whish together cajeta, egg yolks, whole eggs and half
and half until well blended. Set aside. Put the sugar and water in a
small heavy saucepan and place over medium-high heat. Swirl pan
frequently until sugar dissolves and comes to a boil. Let boil without
stirring until it turns a light nut brown. Immediately remove from the
heat and pour into a 1 ½ quart mold. Swirl mold to coat bottom evenly
with caramel.
Add the cajeta mixture to the mold and cover with foil; or if using a
flan plan, place lid and pan and secure with clips. Place mold in a deep
roasting or cake pan and add hot water to come halfway up the sides of
the mold. Bake until set, about 45 minutes. Let cool completely., then
pour Chocolate sauce over the top. Refrigerate until needed. The
chocolate layer will harden.
When ready to serve, run a knife around the inside edge of the mold.
Place a deep latter over the mold, then invert the platter and mold
together. Lift off the mold. Sprinkle with praline, if using. Server
each portion with a generous dollop of Cajeta Cream.
Chocolate Sauce
Heat chocolate and half and half in a small saucepan over low heat,
stirring often, until chocolate is melted. Keep warm until needed.
Makes: 1/2 cup
Cajeta Cream
Cajeta gives hipped cream a rich caramel flavor. In a large mixing bowl,
whip together the cream and cajeta until mixture stands in soft peaks.
Refrigerate until needed
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Mexican All Recipes (Over 300)
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Cajeta
Cajeta or also referred to as Dulce de Leche, a sweet goat's milk caramel
sauce. Use over grilled banans (see our recipes), as an ice cream topping,
or in other desserts. Cajeta is very popular in Mexico as well as parts of
South America. Coronado is a good brand of ready-made cajeta and it is
available at specialty stores as well as Mexican markets.
Traditional Mexican / Hispanic
Flan Pan
Stainless steel flan pan,
with lid, 7".
Available at Gourmetsleuth.com
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