NO-BAKE CAJETA FLAN

NO-BAKE CAJETA FLAN 🍮

Ingredients

For the flan:

 * 1 can sweetened condensed milk (387 g / 14 oz)

 * 1 can evaporated milk (360 ml / 12 fl oz)

 * 5 large eggs

 * 250 g (approx. ¾ cup) cajeta (dulce de leche)

 * 100 g (3.5 oz) cream cheese

 * 1 tsp vanilla extract

For the topping:

 * 150 g (approx. ½ cup) cajeta (dulce de leche)

 * 3 tbsp milk

Step-by-Step Preparation

 * Prepare the cajeta coating: Mix 150 g of cajeta with 3 tablespoons of milk until smooth. Spread it evenly over the bottom of your flan mold and set aside.

 * Blend the ingredients: Combine the eggs, sweetened condensed milk, evaporated milk, 250 g of cajeta, cream cheese, and vanilla extract in a blender. Blend for 20–30 seconds until completely smooth.

 * Strain the mixture: Pass the liquid through a fine-mesh strainer to remove any lumps and ensure a extra-creamy texture. Let it rest for 5 minutes.

 * Pour into the mold: Slowly pour the mixture over the cajeta layer in the mold. Cover the mold tightly with aluminum foil.

 * Set up the double boiler (Baño María): Place a trivet or rack inside a large pot, then set the covered mold on top. Pour hot water into the pot until it reaches about halfway up the sides of the mold. Cover the pot with its lid.

 * Stovetop cooking: Cook over low heat for 45–50 minutes, or until the edges are set and the center jiggles slightly. Keep the water at a gentle simmer; do not let it boil vigorously. If needed, cook for a few extra minutes until set.

 * Cool and chill: Carefully remove the mold from the pot, let it cool to room temperature, and refrigerate for at least 6 hours (preferably overnight).

 * Unmold and serve: Run a thin knife around the edges of the flan. If needed, briefly warm the bottom of the mold over low heat or in hot water to melt the cajeta slightly. Invert onto a serving plate and let the rich cajeta cascade over the sides.

 GRANDMA'S TIP

> For a silky, firm flan without air bubbles, avoid over-blending the mixture and always cook over very low heat. Refrigerating it overnight gives you perfect, clean slices every time.