Cajeta Flan Recipe
- 1 cup sugar
- 1/3 cup water
- 1 (10-to 11-ounces) jar cajeta (goat's-milk caramel; about 3/4 cup)
- 2 1/2 cups half-and-half
- 1 (1-inch-wide) strip of lime zest
- 1/2 vanilla bean
- 3 whole large eggs
- 4 large egg yolks
- Equipment: 8 (4-ounce) ramekins
- Accompaniment: whipped cream
- Bring sugar and water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber.
- Immediately divide caramel among ramekins and swirl each ramekin to coat bottom and about halfway up side.
- Preheat oven to 350°F with rack in middle.
- Put cajeta, half-and-half, and lime zest in a heavy medium saucepan. Split vanilla bean lengthwise and scrape seeds into saucepan, then drop in pod. Bring to a simmer, stirring until smooth.
- Whisk together whole eggs and yolks in a large bowl. Slowly whisk in hot liquid, then strain through a fine-mesh sieve into another bowl. Ladle custard into ramekins.
- Bake in a hot water bath until edge is set but a quarter-size spot in center is still wobbly, 30 to 40 minutes.
- Remove ramekins from water and cool at least 30 minutes (custard will continue to set). Unmold just before serving. Serve warm or at room temperature.
