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Prep time
30 minutes
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Cook time
2 hours
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Serves
8 to 10
Author Notes
I typically like to make flan using condensed milk, but for this version I decided to swap it out for Coronado Dulce de Leche. Made with goat’s milk, this caramel sauce—known as cajeta—not only sweetens the flan, but also makes it rich and creamy! This recipe was actually inspired by cajeta envinada, a type of cajeta that is made with alcohol, like brandy or rum. Bourbon is my spirit of choice here, as it blends seamlessly with the cinnamon and rich caramel notes in the Coronado. —Esteban Castillo
Test Kitchen Notes
This recipe is shared in partnership with Coronado. —The Editors
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Ingredients
- For the caramel:
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1 cup
white granulated sugar
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1/4 cup
water
- For the flan:
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1 1/2 cups
whole milk
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3 tablespoons
bourbon
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2
whole cinnamon sticks
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1 1/2 cups
Coronado Dulce de Leche
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3
large eggs
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2 teaspoons
pure vanilla extract
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1
pinch salt
Directions
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Preheat your oven to 350ºF and grease an 8-inch cake pan with non-stick cooking spray.
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Make the caramel: In a medium saucepan over low heat, combine the sugar and water. Increase the heat to medium and cook for about 8 to 12 minutes, until the mixture is amber in color, occasionally swirling the pan to distribute the caramelized sugar. As soon as all the sugar is an amber color, quickly and carefully pour the caramel into the prepared cake pan. Let cool for 5 minutes.
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Make the flan: While the caramel cools, whisk together the milk and bourbon in a small saucepan, then add the whole cinnamon sticks. Heat under low heat for 12 to 15 minutes, just until it starts to come to a simmer. Remove from the heat and let cool for 20 minutes.
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Once the milk mixture has cooled, use a slotted spoon to remove the cinnamon sticks, then transfer the milk to a blender. Add the Coronado Dulce de Leche, eggs, vanilla extract, and pinch of salt, then blend for 30 seconds, until smooth. Pour this mixture into your prepared cake pan.
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Place your filled cake pan in a larger shallow metal baking dish, like a roasting pan. Cover the cake pan tightly with foil. Fill the larger baking dish with warm or hot water halfway up the side of the cake pan.
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Bake the flan for 1 hour to 1 hour and 15 minutes, until the outer rim of the custard is firm but the center still has some jiggle to it. Remove the cake pan from the water bath and let cool to room temperature, then refrigerate until completely cool and set, about 4 to 6 hours.
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When you’re ready to serve, run a thin sharp knife around the edge of the cake pan to loosen the flan then place a plate on top and quickly flip to invert. Lift off the cake pan and serve.
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