#Choco flan plus

Make sure you watch the water level and add more water as needed. Cover the can with water by at least 2 inches and simmer for several hours. I did not know this when making my chocoflan, but you can make your own dulce de leche by simmering a can of sweetened condensed milk in a pot of water. You can also use dulce de leche which is also known as caramelized milk made by slowly heating sugar and milk over a period of several hours. It is recommended to use Cajeta is a thick, sweet caramel spread made from caramelized sugar and goat’s milk.

#Choco flan plus

What is Flan? Flan is a baked custard dessert topped with caramel similar to the French crème caramel and is made using eggs, sweetened condensed milk, cream, or whole milk, plus flavorings such as vanilla. Since then flan has become a truly beloved dish among Mexicans in all regions of the country and most consider it a dessert. Did you know know that the Spaniards brought flan to Mexico during the Spanish conquest and occupation? I didn’t but you and I know now. I used a triple fudge chocolate cake mix like this one in my chocoflan.įlan has a very rich history. If you have read any of my articles then you know I like the easy way.

Invert onto a serving platter and serve warm with berries in the middle and drizzled with more caramel sauce or refrigerate for 24 hours.In my research and looking at many recipes several made a chocolate cake homemade using either cocoa or chocolate melted with butter and buttermilk. Remove the Bundt pan from the oven and let the chocoflan cool in the Bundt pan at room temperature for 2 hours. Pour in enough boiling water to come about 2 inches up the side of the Bundt pan and carefully transfer to the oven.īake until the surface of the cake is springy and a cake tester comes out clean, about 1 hour 30 minutes. Cover the pan with foil and transfer it to a roasting pan. Slowly pour the flan mixture over the cake batter. Spoon the cake batter into the prepared Bundt pan and spread it evenly. Set aside.įor the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Scrape the bowl with a rubber spatula, as necessary.

Repeat with another one-third of the dry ingredients and the remaining 3/4 cup buttermilk, ending with the remaining dry ingredients. Add 3/4 cup of the buttermilk and mix until combined. Scrape the bowl with a rubber spatula, as necessary.Īdd one-third of the dry ingredients and mix on low speed until combined. Reduce the speed then add the eggs, one at a time, mixing after each addition until fully incorporated. Set aside.įor the chocolate cake: Whisk together the flour, cocoa, baking powder, baking soda and salt in a medium bowl until well combined set aside.Ĭombine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, about 2 minutes. Pour in the 1/4 cup caramel sauce to evenly coat the bottom of the pan. Spray a 10- to 12-cup nonstick Bundt pan with nonstick cooking spray. Position a rack in the center of the oven and preheat to 350 degrees F.