CAJETA FLAN WITH CREAM CHEESE
A cross between flan and cheesecake with cajeta (a Mexican goat's milk caramel) I buy cajeta at a local latino market.
Provided by cookiedog
Categories Dessert
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- PREHEAT oven to 350°F Place 1 cup of the sugar in small heavy saucepan; cook on medium heat until sugar is melted and deep golden brown, stirring constantly with wooden spoon. Remove from heat. Immediately pour into 9-inch round baking pan; tilt pan to evenly cover bottom of pan with syrup. Set aside.
- PLACE milk and cream cheese in blender; cover. Blend until smooth. Add remaining 1 cup sugar, the eggs, vanilla and salt; cover. Blend just until smooth; add cajeta and pour into prepared baking pan. Place filled baking pan in larger baking pan; add enough hot water to larger pan to come halfway up side of smaller pan.
- BAKE 50 minute to 1 hour or until knife inserted near center comes out clean. Cool. Carefully remove flan from water. Cool on wire rack.
- REFRIGERATE several hours or unti chilled. When ready to serve, run a knife around the edge of the pan. Then, invert pan onto serving plate to unmold flan. Store any leftovers in refrigerator. If you have trouble getting the caramel out of the pan, place the bottom of the pan in hot water and then spoon the caramel on the flan.
Nutrition Facts : Calories 422.7, Fat 16.2, SaturatedFat 9.2, Cholesterol 175.8, Sodium 227.9, Carbohydrate 62.1, Fiber 0.1, Sugar 50.3, Protein 9.1
CHOCOFLAN
Provided by Marcela Valladolid
Categories dessert
Time 2h20m
Yield 10 servings
Number Of Ingredients 17
Steps:
- Put an oven rack in the middle of the oven and preheat to 350 degrees F.
- Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)
- For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
- For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
- Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.
- Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
- Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, jiggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve!
CAJETA FLAN
Categories Milk/Cream Egg Dessert Bake Boil Ramekin Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Make caramel:
- 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.
- Make flan:
- 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.
CAJETA
Provided by F. W. Pearce
Categories Milk/Cream Dessert Kid-Friendly Vanilla Chill Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 3 cups
Number Of Ingredients 4
Steps:
- In a large, heavy-bottom saucepan, combine the milk, sugar, and vanilla and place over medium heat. Bring to a simmer, stirring constantly with a wooden spoon to dissolve the sugar. Remove the pan from the heat and stir in the dissolved baking soda. When the bubbling stops, return the pan to the heat, bring back to a simmer, and cook, stirring often, for 1 hour, or until the mixture starts to thicken and turn golden. At this point the cajeta will start to thicken fast, so don't leave the pan unattended. Continue to cook, stirring constantly so it doesn't burn or stick to the bottom of the pan, for another 20 minutes, or until the cajeta is a rich brown color and thick enough to coat the back of the spoon. It should cool to a medium-thick caramel consistency. If it's too thick, add a small amount of water; if it's too thin, continue to cook until thickened.
- Transfer to a container, let cool, then cover and refrigerate until ready to use. Warm slightly before serving. It will keep for about 1 month in the refrigerator.
REAL MEXICAN CAJETA (GOAT'S MILK CARAMEL OR DULCE DE LECHE)
Make and share this Real Mexican Cajeta (Goat's Milk Caramel or Dulce De Leche) recipe from Food.com.
Provided by Raquel Grinnell
Categories Sauces
Time 6m
Yield 1 1/2 quarts, 96 serving(s)
Number Of Ingredients 4
Steps:
- In a large, heavy pot (not iron), combine the milk, sugar, and vanilla, and place over medium heat. Stir regularly until the milk comes to a simmer and sugar is dissolved. Remove the pot from the heat and add dissolved baking soda; it will bubble up at this point, especially with goat's milk. When the bubbles have subsided, return it to the heat.
- Adjust heat so that the mixture is simmering briskly but not boiling. Cook, stirring regularly, until the mixture turns pale golden, about one hour.
- You will now need to stir the milk more regularly as it begins to thicken and turns a caramel-brown color. Don't allow the milk to stick to the bottom of the pot. You can drop a few drops into a small glass of water. If a soft ball forms, the cajeta is ready.
- If you take the pot off the heat and allow the cajeta to cool, it should be a medium-thick sauce. If it's too thick, add hot water, 1 tablespoon at a time until it is the proper consistency. If it is too thin, return to the heat until it thickens.
- When the cajeta is cool, remove the vanilla bean. Strain the cajeta through a fine mesh strainer into a bowl or wide-mouthed jar, then scrape the seeds from the vanilla bean into the cajeta. Refrigerate until ready to use. Cajeta is best served warm.
CHOCOFLAN
Try this show-stopper of a ChocoFlan - it's ridiculously easy to make. Watch this video to learn how to make the caramel-chocolate goodness of ChocoFlan!
Provided by My Food and Family
Categories Dairy
Time 1h45m
Yield 24 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375ºF.
- Pour cajeta into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 4 eggs, vanilla and sugar in blender until smooth.
- Beat cake mix, water, oil and remaining eggs with mixer until blended. Add sour cream; mix well. Pour over cajeta in tube pan; gently ladle flan mixture over cake batter. Cover pan with Reynolds Wrap® Aluminum Foil sprayed with cooking spray, sprayed-side down. Place in larger pan. Add enough water to larger pan to come halfway up side of tube pan.
- Bake 1-1/2 hours or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Loosen dessert from side of pan; invert onto plate. Remove pan. Serve dessert topped with COOL WHIP.
Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
CAJETA (CARAMEL CANDY)
I was looking through an old Mexican cookbook I have and found this recipe. For those of you who have made Miss Annie's Chocolate Flan Cake without cajeta, please try it with. I have made it both ways and the cajeta is definitely richer. This is also called Leche Quemada (burnt milk), though, in fact, the milk is not burned, but cooked to a soft caramel. In addition to using for the cake, this can be spread on bread, biscuits or as a topping for ice cream.
Provided by PaulaG
Categories Sauces
Time 1h45m
Yield 4 cups, 20 serving(s)
Number Of Ingredients 4
Steps:
- In a saucepan, combine 1 quart of the milk with the sugar and cook over low heat, stirring frequently, until mixture turns golden.
- In the remaining quart of milk, stir in the soda and place in another saucepan.
- Add the cinnamon stick and bring to boil.
- Discard the cinnamon and add the hot milk very gradually to the caramel mixture, stirring constantly.
- When all the milk is incorporated, place over a low heat and cook very slowly until the mixture is thick like melted caramel.
- Cool slightly; then pour into a glass container and chill.
- Please note that the cooking times and yield are approximate.
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