Mexican
⭐ Highly Rated
25 minmedium
MexicanDessert
Recipe Story
origins & traditionsThis traditional Mexican flan combines the richness of cajeta, a beloved goat milk caramel sauce, with the aromatic warmth of cinnamon to create an unforgettable custard dessert. The silky-smooth texture is achieved through gentle baking in a water bath, while the homemade caramel creates a glossy amber topping that cascades over each slice. Dating back to Spanish colonial times, flan has become one of Mexico most cherished desserts, often served at celebrations and family gatherings. This version elevates the classic with cajeta authentic Mexican flavor, creating a dessert that is both elegant and comforting. The combination of eggs, milk, and sweetened condensed milk produces a custard so smooth it practically dissolves on the tongue, while the caramel adds a sophisticated bittersweet contrast.
Instructions
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Preheat oven to 325°F (165°C).
In a medium saucepan over medium heat, melt 1 cup of sugar, stirring constantly until it turns into a deep amber caramel, about 8-10 minutes. Immediately pour the caramel into a 9-inch round cake pan, tilting to coat the bottom evenly. Set aside to cool and harden.
In a large mixing bowl, whisk together 5 eggs and 4 egg yolks until well combined.
Add the sweetened condensed milk, whole milk, cajeta, vanilla extract, and ground cinnamon to the eggs. Whisk until completely smooth and well incorporated.
Strain the custard mixture through a fine-mesh strainer into the prepared caramel-lined pan to remove any lumps and ensure a silky texture.
Place the flan pan inside a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the flan pan, creating a water bath (baño María).
Carefully transfer to the preheated oven and bake for 60-65 minutes, until the flan is set around the edges but still slightly jiggly in the center.
Remove from the water bath and let cool to room temperature, about 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
To unmold, run a thin knife around the edges of the pan. Place a serving plate over the pan and quickly invert. The caramel sauce will flow over the flan. Slice and serve chilled, spooning extra caramel sauce over each portion.
Flan de Cajeta y Canela
4.5 (90)
Silky Mexican caramel flan infused with cajeta (goat milk caramel) and warm cinnamon, topped with a golden caramel sauce. A classic dessert that melts in your mouth with every spoonful.
medium
1h 30m
8 servings
Ingredients
0 of 7 checked
Custard Base
- 9 pieces eggs, room temperature, 5 whole eggs and 4 yolks
- 1 1/2 cups milk, whole milk
- 14 tablespoons honey, sweetened condensed milk equivalent (1 can)
- 8 tablespoons honey, cajeta (goat milk caramel)
- 2 teaspoons vanilla-extract, pure vanilla extract
- 1 1/2 teaspoons cinnamon, ground cinnamon
Caramel
- 16 tablespoons honey, granulated sugar for caramel (1 cup)
Chef Tips
expert advice•The key to perfect flan is patience - do not rush the caramelization or the baking process.
•The water bath ensures even, gentle cooking that prevents cracks and creates that signature creamy texture.
•For a deeper cajeta flavor, you can warm an additional 1/4 cup and drizzle it over individual servings.
•If cajeta is unavailable, substitute with dulce de leche, though the flavor will be slightly different.
•Make sure the caramel is deeply amber before removing from heat - too light and it will be too sweet without the complex flavor.
•The flan can be made up to 2 days ahead, making it perfect for entertaining.
•Some cooks add a pinch of salt to the caramel to enhance the flavor complexity.
•For individual servings, divide the caramel and custard among 8 ramekins and reduce baking time to 35-40 minutes.
