Ingredients:

¾ cup sugar
1 can condensed milk
1 ¼ can evaporated milk
4 eggs
1 teaspoon vanilla extract
6 tablespoons Cajeta Coronado

In a round mold melt the sugar until it becomes caramelized, keep low-medium heat to avoid burning the sugar. Swirl the caramel around the mold and let it cool, over this caramel spread 3 tablespoons of Cajeta Coronado.
In a blender mix the condense milk, evaporated milk, eggs, vanilla and 3 tablespoons of Cajeta Coronado. Pour the mixture into the mold, cover with foil and then on a water bath (Bain-marie) for aprox 45-50 minutes.

With a butter knife, loosen the edges of the flan from the mold. Turn mold on a serving plate.

Let it cool completely and enjoy!

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