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Mexican Caramel Flan with Cajeta is a rich, creamy caramel custard dessert served in a bundt cake pan with a look of sophistication and decadence.
The use of Cajeta in this flan recipe offers a tasty Mexican twist while the traditional use of cream cheese offers that much-loved creamy texture people have come to know in flan, or creme caramel, as the French call it.
If you love Creme Brulee, and other creamy custard Dessert Recipes, like Mexican Mosaic Jello, or my Cajeta Empanadas recipe, then you will love this Mexican Caramel Flan with Cajeta.
Table of Contents
What Is Cajeta?
Cajeta is a creamy caramel similar to Dulce De Leche in that it uses milk in the process of making caramel except since it is a Mexican caramel it uses goat milk while Dulce De Leche uses cow’s milk.
Cajeta even played a role in the history of Mexico’s Independence. Originally created by accident, Cajeta was so delicious ands sweet and transportable, the rebel army loved it. Read about Cajeta’s role in Mexico’s history.
Why You’ll Love This Recipe
- Easy Recipe. It’s a simple dessert recipe with only 6 ingredients!
- Cajeta. The use of Cajeta as the sweet caramel sauce topping provides a unique tasty variation to ordinary flan.
- Sweet Creaminess. This dessert recipe is best for anyone who loves a sweet and ultra-creamy treat. Who doesn’t love that?
- Texture. The consistency of the flan is thick enough for each piece to jiggle on your spoon before melting in your mouth.
Why This Recipe Works
- Kitchen-Tested. A friend from Mexico gave me this recipe years ago, and this creamy caramel flan with cajeta has been tested numerous times in my kitchen since then, enabling me to guide you through the process with the aid of simple recipe instructions and step-by-step photos.
- FAQs Included. I’ve included frequently asked questions and helpful recipe tips to help ensure success.
- Personalization Tips. Also included are some ideas of how you can customize the recipe to your taste, and also ideas on how you can serve Mexican flan.
What You’ll Need To Make This Recipe
Equipment
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- Bundt Cake Pan – This is the bundt pan that I used.
- Flan Mold – Optionally, you can use a traditional flan mold.
- Flan Tart Pan – If you prefer a more shallow pan, then try this flan tart pan.
- MIni Bundt Pan or Mini 4″ Cake Pans if you want to make mini flans for individual servings.
Ingredients
Below, I discuss the ingredients and possible substitutions if you don't have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Sweetened Condensed Milk. Be sure to use sweetened condensed milk and not evaporated milk. While both are made through the same process, they are strikingly different end products.
- Evaporated Milk. If you don’t have evaporated milk, then use equal parts of cream and regular milk.
- Eggs. It’s best to bring the eggs to room temperature before incorporating them into the other ingredients.
- Vanilla. Ideally, I like to use Mexican Vanilla in this recipe. However, If that is not available, then I recommend using high-quality pure vanilla extract, if available, for the best flavor.
- Cream Cheese. Be sure to use cream cheese in a block and not the cream cheese that is packaged in a tub. You should allow the cream cheese to soften first before using.
- Cajeta. You can use Cajeta or Dulce de Leche. However, if you choose to use Dulce de leche be sure to heat it up first in order to thin it out a bit more so it can be easily drizzled into the mold.
How To Make Mexican Caramel Flan
- To make the flan mixture, combine all of the ingredients, eggs, sweetened condensed milk, evaporated milk, vanilla, cream cheese, and Cajeta, in a blender leaving out ½ cup of cajeta. Mix until completely combined.
- Grab a mold, spray it with non-stick spray and use a spoon to drip the ½ cup of cajeta on the bottom of the mold.
- Line the pan with a thin layer of cajeta.
- Pour the flan mixture on top of the layer of cajeta inside the mold.
- Cover with aluminum foil until fully sealed.
- Place the baking dish in a large pan or pot, making sure the baking dish fits sitting down inside the pan. Pour about 1 inch of very hot water in.
- Cook over medium heat for 1 hour making sure there is still water in the bottom of the pan. If you see that it is evaporating completely add a bit more.
- Let cool completely for at least two hours.
- Turn over on a platter and serve.
Recipe Tips
- Cool. It’s important to allow the flan to cool completely before serving as this will help the flan to set. It’s also going to make it easier for you to remove the flan from the bundt cake mold.
- Faster Option. To help speed up the cooling process, place the mold in an ice bath or in the refrigerator. I haven’t tried cooling the flan down in the freezer but I see no reason why you can’t. Just make sure to check on it frequently as you don’t want frozen flan.
- Smooth. To ensure that your flan is ultra-smooth and does not have any bubbles, pass the blended mixture through a fine sieve before adding it to the cake mold.
- Water Level. Make sure to regularly check the water level of the pan. When you notice that some of the water has evaporated, top it off again with a little more water.
Variations
- Single Serving Flans. To make single-serving flans, use ramekins, small bowls, or glass dishes that can withstand high temperatures. You will need to reduce the cooking time from 1-hour to approximately 45 minutes.
- Ricotta. Another option is making flan with ricotta cheese instead of cream cheese. However, if you do, make sure that the ricotta cheese is high-quality whole-milk ricotta, and if it’s a bit watery, be sure to strain it until it’s a little sturdier in thickness.
- Dulce De Leche. You can also use Dulce de leche instead of Cajeta, although you may want to heat it up in order to thin it out because that will make it easier to pour or drizzle in the mold.
- More Cajeta. For a more intense Cajeta flavor, try adding 3/4 cup cajeta, instead of just 1/2 cup, directly into the flan mixture when blending the ingredients.
- Non-Stick Mold. If you don’t have a bundt cake mold, or would prefer to use a different mold, consider a round non-stick mold that is 9 or 10 inches in diameter and at least 2-1/2 inches tall.
- Oven Bake. While I’ve made this flan with cajeta on the stovetop, you can certainly bake it in the oven using the same process listed in this recipe for the water bath but setting the oven to 325 – 350 degrees F.
Serving Suggestions
While this creamy caramel flan with cajeta is absolutely scrumptious as is, you could sprinkle the top with shredded coconut, thinly sliced almonds, or fresh berries such as raspberries as a pretty garnish.
A scoop of vanilla ice cream, whipped cream, or additional caramel sauce can also be served with this flan.
FAQs
Flan is a custard-like dessert that's baked in a water bath (either in the oven or on the stovetop). Some flan recipes top the flan with a caramel sauce once removed from their molds while others line the molds with a caramel sauce followed by the flan mixture for cooking.
The water bath cooking process is what gives the flan its iconic smooth texture while the use of cream cheese creates an even more decadent sweet treat!
In this flan recipe of mine, I've added a Mexican cuisine twist by using cajeta instead of something like maple syrup or a more traditional caramel sauce.
Any leftover flan can be stored in the refrigerator in an airtight container for up to 3 days.
If you opted to make sing-serving flans using this recipe, simply wrap the flan-filled ramekins or bowls tightly with plastic wrap and store them in the refrigerator.
No. I don’t recommend freezing this flan recipe because the flan can break down in the freezer.
Yes. This flan needs to cool completely at room temperature for about 2 hours, which makes it an ideal make-ahead dessert.
At room temperature, I would not leave out more than 2 hours before refrigerating. If refrigerated, it should last up to 3 days if stored in an airtight container.
Yes, you can either make the flan in 2 separate pans, or secondly, double the flan in the same pan. However, it will take longer to cook all the way through. You just have to keep checking it about every 5 minutes, possibly for up to 20 or 30 minutes. Just be aware that it will still jiggle a little when it's done.
More Recipes
- Sopapilla Cheesecake Bars
- Mexican Wedding Cookies
- Arroz Con Leche – (IP Mexican Rice Pudding)
- Cajeta Empanada
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Recipe
Equipment
Ingredients
- 1 (14-ounce can) sweetened condensed milk*
- 1 (12-ounce can) evaporated milk
- 5 eggs
- 1 teaspoon vanilla
- 6 ounces cream cheese (3/4 block or 180 grams)
- 1 cup cajeta (Mexican caramel)
Instructions
To make the flan mixture, combine all of the ingredients in a blender leaving out ½ cup of cajeta. Mix until completely combined.- Spray a bundt cake pan mold with non-stick spray and use a spoon to drip the ½ cup of cajeta on the bottom of the mold. Line the pan with a thin layer of cajeta.
- Pour the flan mixture on top of the layer of cajeta inside the mold.
- Cover with aluminum foil until fully sealed.
- Place the baking dish in a large pan or pot, making sure the baking dish fits sitting down inside the pan. Pour about 1 inch of very hot water in.
- Place the pot on the stove and cook over medium heat for 1 hour, making sure there is still water in the bottom of the pan. If you see that the water is evaporating completely add a bit more hot water.
- Let the flan cool completely for at least two hours.
- Remove the foil. Turn the pan over on a platter to release the flan. The Cajeta that was at the bottom of the bundt pan should now cover the flan and flow down to the side of the flan on the platter. Now it is ready to serve.
Tayler says
I made this flan for dessert last night and OMG was it delicious! We will definitely be making it again soon!
Victoria says
Could you double this recipe for a taller flan or would it be too heavy?
Michele Feuerborn says
Yes, you can please see the answer to the question under the FAQs section above in the body of the blog post, a little above the recipe card.
Louise says
I love flan, so was super excited to try this recipe. The caramel is just perfect! I didn’t use such a fancy tin as yours (totally need one though!) so it wasn’t so pretty, but it tasted amazzzzzing.
Toni says
This dessert is so good! It’s so easy to make but really impressive! Can’t wait to make it again!
Juliane says
I made this just now and it turned out well!!! We all love this!
Emily Flint says
I don’t know how I forgot about flan but once I saw your recipe I knew I had to make it! This recipe brought back memories of my childhood in Arizona!
Liz says
I have never had this dessert before, it looks and sounds delicious! I will have to give it a try soon! Thanks for the share!
Christine l morrison says
can I double recipe and put in bundt pan and would it be hour longer cook time
Michele says
Hi Christine,
Yes, you can double it, I’ve done it but it will take longer to cook all the way through. You just have to keep checking it. Just be aware that it will still jiggle a little when it’s done.
Thanks,
Michele
Christine says
but how much longer 30 minutes or hour?
Michele says
I just checked on mine every 5 to 10 min. It was about another 20 minutes or so. It will need to sit all night in the pan to cool and to let the caramel to melt creating the sauce that runs over it when you flip it.
Christine l morrison says
ok so about 29 minutes more if double recipe n keep on fridge over night so when flip then after in fridge all night the caramel will come out without setting in hot water ? thanks for helping sorry so many question
Michele says
Hi Christine,
Not quite all of the caramel will come out. Just leave the flan in the pan in the fridge overnight and most of the caramel will turn to syrup, and will come out of the pan, but not all. I have not put it in hot water. You can use a rubber spatula to scrape out any extra thick sauce that didn’t come out. I hope that helps.
Thank you,
Michele
Christine l morrison says
is 9 in big enough or should I get 9 cup bunt pan
Michele says
Hi Christine,
Yes, a 9 inch pan should be large enough as it holds approximately 12 cups.
Thanks,
Michele