I went on a scavenger hunt to locate cajeta and found it at my local Redner’s market in the Goya aisle. On the bottle, I discovered that it is the same as dulce de leche, with which I was already familiar. I was delighted to see that it has a hechsher. Mine looked just like the photo, and was it ever creamy, caramel-y, rich, and delicious! The recipe is from the Mexican Made Easy Cookbook by Marcela Valladolid.
We had it as a treat after lunch at Jess and Alex’s on the first Shabbat that Izzy read Torah. Her reading was flawless!
- non-stick cooking spray
- 1 cup cajeta or caramel sauce, warm
- 3 (14-ounce) cans sweetened condensed milk
- 1 (14-ounce) can unsweetened coconut milk
- 1 (14-ounce) can evaporated milk
- 6 large or extra-large eggs
- 1 Tbsp. pure vanilla extract
- 1/2 tsp. salt
- 1/2 cup shredded coconut, toasted (optional)
Spray a bundt pan with cooking spray and drizzle the cajeta into the pan, turning to coat the bottom and sides.
Using an electric mixer, beat the condensed milk, coconut milk, evaporated milk, eggs, vanilla and salt.
Pour the mixture over the cajeta into the bundt pan.
Put the pan inside a larger roasting pan and place in the oven.
Pour water carefully into the roasting pan until it reaches about halfway up the sides of the bundt pan.
Cover the bundt pan with foil.
Bake until the center jiggles slightly when the pan is moved, about 1 hour 40 minutes.
Remove from the oven and let cool for 30 minutes, then transfer to the refrigerator and chill for at least 3 hours or overnight.
Turn the flan out onto a platter. Sprinkle with toasted coconut if desired, and serve.
Serves 12-16. Do not freeze.