1 1/2 cups sugar
2 cups goat’s milk
2 cups cow’s milk
1 teaspoon cornstarch
Dash baking soda

(Makes 2 cups) Stir half the sugar in small skillet over medium heat for about 7 minutes, until medium golden-brown and free of lumps. Remove from heat. Combine milks; pour about one fourth of mixture into bowl. Add cornstarch and soda; set aside. Add remaining sugar to remaining milk and place over medium heat. Stir occasionally, bringing it just to boiling point. While stirring vigorously, add caramelized sugar all at once. Add reserved milk; stir well. Cook over low heat, stirring occasionally, for 60 minutes or until cajeta begins to thicken. Cook a little longer, stirring frequently.


1 cup cajeta
1/2 cup sugar
1 1/2 tablespoons water
1 1/2 cups milk
1/2 cup heavy cream
3 whole eggs
2 egg yolks

Preheat oven to 325 degrees. Heat sugar in saucepan over low heat. When the edges begin to melt, stir slowly but continuously. When fully melted, add water at once and stir. Divide among 12 four-ounce buttered flan cups. Combine milk and cream. Dissolve 1/2 cup of cajeta in cream mixture. Lightly beat eggs and whisk into cajeta mixture. Pour into cups; place cups in large baking dish. Add boiling water to dish halfway up sides of cups. Bake for 20 minutes or until set. Chill 3 hours before unmolding.

From “A Grande Finale,” originally featured in Domain, Winter 1988