I like this recipe because it takes the traditional Mexican flan and elevates it with a touch of modern richness. The Cajeta adds a unique depth of flavor, while the cream cheese makes each bite smooth and velvety. I also enjoy how easy it is to prepare—everything blends together in minutes, and the water bath ensures a perfect, custardy consistency every time. Whether I’m serving it at a family gathering or a dinner party, it always gets rave reviews.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 (14 oz) can sweetened condensed milk 1 (12 oz) can evaporated milk 5 large eggs (room temperature) 1 teaspoon Mexican vanilla extract (or pure vanilla extract) 6 oz cream cheese (softened, block-style) 1 cup Cajeta (Mexican goat milk caramel), divided
Directions
I preheat the oven to 325°F (160°C) and prepare a water bath by placing a large roasting pan on the middle rack.
In a blender, I combine the eggs, sweetened condensed milk, evaporated milk, vanilla, cream cheese, and ½ cup of Cajeta. I blend until the mixture is smooth and creamy.
I lightly spray a bundt pan or flan mold with nonstick spray, then drizzle the remaining ½ cup of Cajeta evenly over the bottom.
I pour the blended mixture gently into the mold.
I cover the mold tightly with foil and place it into the roasting pan. I pour hot water into the outer pan until it reaches about 1 inch up the sides of the mold.
I bake for about 60 minutes, checking occasionally to make sure the water doesn’t evaporate too much.
Once the flan is set but still slightly jiggly in the center, I remove it from the oven and let it cool completely for at least 2 hours.
When cooled, I carefully invert it onto a serving platter—the caramel cascades beautifully down the sides. I chill it before serving for the best flavor and texture.
Servings and Timing
This recipe makes about 6 servings. Prep time takes 15 minutes, cooking time is 1 hour, and total time (including chilling) is about 3 hours and 15 minutes.
Variations
I sometimes use dulce de leche instead of Cajeta for a different caramel flavor.
For a touch of spice, I add a pinch of cinnamon or nutmeg to the custard.
I like using small ramekins for individual servings—they’re great for dinner parties.
To make it extra festive, I top it with whipped cream and a sprinkle of crushed nuts before serving.
Storage/Reheating
I store the flan covered in the refrigerator for up to 4 days. It tastes best when served chilled, straight from the fridge. I never reheat it, as it’s meant to be enjoyed cold. If I make it ahead of time, I simply keep it in the mold until ready to serve, then unmold and drizzle with a little extra Cajeta.
FAQs
Can I use regular caramel sauce instead of Cajeta?
Yes, I can substitute with regular caramel sauce, but the flavor will be slightly different—Cajeta gives a deeper, more complex sweetness.
Can I make this flan without a bundt pan?
Yes, I use a round cake pan or individual ramekins if I prefer smaller portions.
Why do I need a water bath?
The water bath helps the flan cook evenly and prevents the custard from curdling or cracking.
Can I make this flan ahead of time?
Absolutely, I usually make it the day before and refrigerate it overnight—it sets beautifully and tastes even better chilled.
How do I know when the flan is done?
It should be set around the edges and slightly jiggly in the center; it will firm up as it cools.
Can I use cream cheese spread instead of block-style?
No, I recommend block-style cream cheese for the best texture and consistency.
Is Cajeta the same as dulce de leche?
Not exactly—Cajeta is made from goat milk, giving it a tangy richness, while dulce de leche is made from cow’s milk.
Can I make it without cream cheese?
Yes, but the texture will be lighter and less rich.
How long should I let it cool before unmolding?
At least 2 hours, and I prefer chilling it completely for clean, smooth slices.
What’s the best way to serve it?
I serve it cold, often with extra Cajeta drizzled on top and a sprinkle of sea salt for contrast.
Conclusion
I love making this Mexican Caramel Flan because it’s elegant, silky, and full of authentic flavor. The Cajeta gives it a beautiful caramel sweetness, while the cream cheese makes it luxuriously smooth. It’s the perfect balance of tradition and indulgence—simple to prepare, stunning to present, and guaranteed to impress any guest lucky enough to get a slice.
This Mexican Caramel Flan with Cajeta is a silky, creamy dessert with deep caramel sweetness and a hint of tangy goat milk flavor. Blended with cream cheese for a luxuriously smooth texture, it’s an elegant yet easy-to-make treat that’s perfect for any occasion.
Ingredients
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
5 large eggs, room temperature
1 teaspoon Mexican vanilla extract (or pure vanilla extract)
6 oz cream cheese (softened, block-style)
1 cup Cajeta (Mexican goat milk caramel), divided
Instructions
Preheat oven to 325°F (160°C). Place a large roasting pan on the middle rack and fill it halfway with hot water for a water bath.
In a blender, combine eggs, sweetened condensed milk, evaporated milk, vanilla, cream cheese, and ½ cup of Cajeta. Blend until smooth and creamy.
Lightly spray a bundt pan or flan mold with nonstick spray. Drizzle the remaining ½ cup Cajeta evenly over the bottom.
Pour the blended custard mixture into the mold. Cover tightly with foil.
Place the mold into the roasting pan and pour hot water around it until it reaches about 1 inch up the sides.
Bake for about 60 minutes, or until the flan is set but still slightly jiggly in the center.
Remove from oven and let cool completely, at least 2 hours. Chill before unmolding.
To serve, run a knife around the edges and invert onto a serving platter. Drizzle with extra Cajeta if desired.
Notes
Use dulce de leche instead of Cajeta for a milder caramel flavor.
Add a pinch of cinnamon or nutmeg for a warm spice note.
For individual servings, bake in ramekins for 35–40 minutes.
Serve cold with whipped cream and crushed nuts for garnish.
Do not overbake—remove when center is slightly jiggly for the creamiest texture.
