Pandan Flan with Cajeta

Directions

1. Boil 3 cups of water. Set aside. Meanwhile, generously spray a 9” round mold with baking spray, or 18 4-oz ramekins. Place the mold into a bigger pan that can hold the hot water for the bain-marie (water bath). 
2. Combine the egg yolks and whole eggs with the sugar and salt in a large bowl. Whisk until the sugar dissolves and becomes silky, pale yellow. Add your three milks and the pandan paste, and gently combine, avoiding introducing any bubbles into the egg custard. You may take the extra step by sifting the mixture through a fine colander to remove any unwanted bubbles that may have formed and any bits of egg that may not have mixed well.
3. Pour the custard into your prepared mold and place it in the middle of the tray. Carefully add the hot water to the large pan until it reaches halfway up the outside of the mold with the custard. 
4. Bake in a 300 F oven covered with foil. This may take anywhere from 60 to 75 minutes. Depending on the size of the mold you use. The slow heat will yield a silkier custard. You will know when the flan is done when the edges are firm, and the middle has a slight gelatin-like wobble.
5. Remove the flan from the water bath and refrigerate it for about an hour or more before unmolding. 
6. Loosen the edges of the flan with a spatula. Place a plate on the mold and flip with confidence. Tap the center, and the flan should plop right onto the plate. Pour your cajeta on top.