For flan: 3/4 cup cajeta (goat’s milk caramel)* 2-1/2 cups half & half 1" strip of lime zest 1/4 teaspoon vanilla 3 large eggs 4 large egg yolks
For caramel: Bring sugar and water to a boil in a small heavy saucepan over medium heat, stirring until sugar dissolves. Boil without stirring until color changes to amber. Immediately pour caramel evenly into 8 ramekins, swirling to coat bottom and halfway up sides of ramekins. Set aside.
For flan: Preheat oven to 350 degrees F. To a medium saucepan, add cajeta, half and half, lime zest and vanilla and bring to a simmer, stirring until blended. In a medium bowl, whisk together eggs and yolks. Slowly whisk in cajeta mixture, then strain through a sieve into another bowl. Ladle liquid equally into ramekins. Place ramekins in a hot water bath about half way up the sides of the ramekins. Place in oven and bake for 30-40 minutes. Remove ramekins from water and let cool for at least 30 minutes. Unmold, by turning ramekins upside down over individual serving plate and gently shaking out. Serve warm or at room temperature.
Cajeta gives this flan it’s unique taste. It can be found at Mexican grocerie stores.