Cajeta Flan

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This recipe for Cajeta Flan is from Chef Reed Hearon from his cookbook La Parilla; The Mexican Grill.  The flan is prepared with cajeta, eggs, half and half, and sugar. It is topped with chocolate sauce and crushed praline.
  • PrepN/A |
  • TotalN/A |
  • Serves 6


    • 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


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 whipped 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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