Active Time

　　25 min

　　Total Time

　　1 1/2 hr

　　The creamy, butterscotchy goat's-milk caramel called cajeta makes this flan delicate and earthy all at once. Whipped cream balances the sweetness.

　　

Ingredients

Makes 8 servings

　　

For caramel:

1 cup sugar

　　1/3 cup water

　　

For flan:

1 (10-to 11-ounces) jar cajeta (goat's-milk caramel; about 3/4 cup)

　　2 1/2 cups half-and-half

　　1 (1-inch-wide) strip of lime zest

　　1/2 vanilla bean

　　3 whole large eggs

　　4 large egg yolks

　　Equipment: 8 (4-ounce) ramekins

　　Accompaniment: whipped cream

　　

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.

　　Cooks’ note:

　　Flans can be made 2 days ahead and chilled.