- Level: Easy
- Total: 1 hr 50 min
- Prep: 10 min
- Cook: 1 hr 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 678
- Total Fat
- 29 g
- Saturated Fat
- 18 g
- Carbohydrates
- 91 g
- Dietary Fiber
- 0 g
- Sugar
- 89 g
- Protein
- 17 g
- Cholesterol
- 162 mg
- Sodium
- 476 mg
- Level: Easy
- Total: 1 hr 50 min
- Prep: 10 min
- Cook: 1 hr 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 678
- Total Fat
- 29 g
- Saturated Fat
- 18 g
- Carbohydrates
- 91 g
- Dietary Fiber
- 0 g
- Sugar
- 89 g
- Protein
- 17 g
- Cholesterol
- 162 mg
- Sodium
- 476 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Spray a 10-cup Bundt or tube pan with vegetable oil cooking spray.
- Drizzle the cajeta into the prepared pan, turning to coat the bottom and sides. Set aside.
- Using an electric mixer, beat the milks, eggs, vanilla extract, and salt. Pour the mixture into the pan. Place the pan inside a large roasting pan. Fill the roasting pan with enough water to come halfway up the sides. Cover the Bundt pan with foil.
- Bake until the center jiggles slightly when pan is moved, about 1 hour 40 minutes. Remove from the oven and let cool at room temperature for 30 minutes. Refrigerate, covered, for 3 hours or overnight.
- Turn the flan out onto a platter. Sprinkle with toasted coconut and serve.
