The creamy, butterscotchy goat's-milk caramel called cajeta makes this flan delicate and earthy all at once. Whipped cream balances the sweetness.
Flans can be made 2 days ahead and chilled.
Recipe information
Total Time
1 1/2 hr
Yield
Makes 8 servings
Ingredients
For caramel:
For flan:
Preparation
Make caramel:
Step 1
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.
Step 2
Immediately divide caramel among ramekins and swirl each ramekin to coat bottom and about halfway up side.
Make flan:
Step 3
Preheat oven to 350°F with rack in middle.
Step 4
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.
Step 5
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.
Step 6
Bake in a hot water bath until edge is set but a quarter-size spot in center is still wobbly, 30 to 40 minutes.
Step 7
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.
