Cajeta Flan with Cream Cheese
Indulge in the creamy decadence of Cajeta Flan with Cream Cheese, a luxurious twist on classic flan that combines the caramel richness of cajeta with the tangy smoothness of cream cheese. This dessert starts with a layer of homemade amber caramel that crowns the flan with a glossy, sweet glaze. The silky custard base, made with a blend of cream cheese, sweetened condensed milk, and evaporated milk, is infused with vanilla for a velvety texture and aromatic flavor. Baked gently in a water bath to ensure the perfect set, this flan is as stunning as it is delicious. Perfect for holidays and special occasions, this Mexican-inspired treat is a show-stopping dessert that will leave your guests reaching for seconds.
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Recipe Information
Ingredients
- 1 cup Cajeta (goat's milk caramel sauce)
- 1 cup Granulated sugar
- 0.25 cup Water
- 8 ounces Cream cheese
- 14 ounces Sweetened condensed milk
- 12 ounces Evaporated milk
- 4 pieces Large eggs
- 2 teaspoons Pure vanilla extract
- 4 cups Hot water
Instructions
Preheat your oven to 350°F (175°C).
In a medium saucepan, combine the granulated sugar and 1/4 cup of water to make the caramel. Cook on medium heat, stirring occasionally, until the sugar dissolves and turns a deep amber color (about 5-7 minutes).
Quickly pour the caramel into a 9-inch round baking dish, tilting it to coat the bottom evenly. Be careful as the caramel will be extremely hot. Let it cool and harden for about 5 minutes.
In a blender, combine the cream cheese, cajeta, sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth and well combined.
Pour the cream cheese flan mixture over the cooled caramel in the baking dish.
Place the baking dish inside a large roasting pan. Carefully pour the 4 cups of hot water into the roasting pan, around the baking dish, to create a water bath. This helps the flan cook evenly and prevents cracking.
Transfer the roasting pan to the preheated oven. Bake for 60-70 minutes or until the flan is set but still jiggles slightly in the center when shaken.
Remove the baking dish from the water bath and let it cool to room temperature. Then refrigerate the flan for at least 4 hours or overnight to fully set.
To serve, run a knife around the edges of the flan to loosen it. Place a large serving plate over the baking dish and quickly invert the flan onto the plate, allowing the caramel to flow over the top.
Slice and serve your creamy cajeta flan with cream cheese. Enjoy!
Nutrition Facts
Calories |
4360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.3 g | 202% | |
| Saturated Fat | 90.0 g | 450% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 1202 mg | 401% | |
| Sodium | 2338 mg | 102% | |
| Total Carbohydrate | 632.3 g | 230% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 607.3 g | ||
| Protein | 111.0 g | 222% | |
| Vitamin D | 11.6 mcg | 58% | |
| Calcium | 3040 mg | 234% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 3821 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
