Flan de cajeta (Mexican goat milk caramel custard)
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
National Mexican dessert tradition — cajeta from Celaya, Guanajuato; flan from Spanish colonial dessert tradition
II
Description
Flan de cajeta is Mexico's most celebrated dessert — a baked custard made with eggs, condensed milk, evaporated milk (or fresh milk), and cajeta (goat milk caramel from Celaya, Guanajuato) instead of plain caramelised sugar. The cajeta adds a distinctive burnt caramel, slightly tangy goat milk character that elevates flan from simple custard to complex dessert. Baked in a bain-marie (water bath), unmoulded when cold, and served with additional cajeta drizzle.
III
The Thread
—French crème caramel (same technique, different caramel)
—Spanish flan de huevo (origin tradition)
—Filipino leche flan (condensed milk custard)
IV
Flavour Context
Rich, slightly tangy from goat milk, deep burnt caramel — more complex and interesting than standard flan
Pillars V — VII
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