Cajeta Flan

Preheat the oven to 350°F (175°C). Combine the sugar and water in a small saucepan and cook over medium heat, stirring occasionally, until the mixture turns golden amber, about 8–10 minutes.

Working quickly, pour the hot caramel into a round baking dish or flan mold, tilting to coat the bottom and sides evenly. Set aside and allow to cool slightly.

In a blender, combine the 8 large eggs, vanilla, sweetened condensed milk, milk, and cajeta. Blend on medium speed for about 30 seconds until smooth and well combined.

Pour the flan mixture through a fine-mesh strainer into the caramel-lined baking dish to remove any air bubbles and ensure a silky texture.

Place the flan dish in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the flan dish, creating a water bath.

Bake in the preheated oven for 50 minutes, or until the top is set but the center still jiggles slightly when gently shaken, indicating a creamy custard consistency.

Remove the flan from the water bath and allow it to cool to room temperature on a wire rack, about 30 minutes.

Once cooled, refrigerate the flan for at least 4 hours or overnight until completely chilled and the custard is fully set.

To serve, run a thin knife around the edges of the flan to loosen it, then invert onto a serving plate so the caramel sauce flows over the top. Serve chilled.