This Chocolate Flan is very easy to make and super good. The Mexican recipe is smooth and creamy with a chocolate cake base and a caramel topping.
Chocolate Flan Recipe
- 1 18 ounce box chocolate devil's food cake mix
- 1 ½ cups water amount per cake mix directions
- ½ cup oil amount per cake mix directions
- 3 eggs amount per cake mix directions
- 1 11 ounce jar cajeta caramel topping or (11 ounce) jar smucker caramel topping
- 1 14 ounce can sweetened condensed milk
- 1 12 ounce can evaporated milk
- ½ cup fresh milk
- 1 8 ounce package cream cheese, room temperature
- 1 tsp vanilla
- 5 eggs
- Heat oven to 350ºF.
- Spray a large 12-cup Bundt pan with nonstick coating.
- Soften the cajeta in the jar in the microwave and pour into the prepared pan.
- Prepare cake mix according to package directions.
- Pour the cake batter into the cake pan over the cajeta.
- To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs.
- Mix well.
- Pour the flan mixture very slowly over the cake batter.
- Spray aluminum foil with non-stick spray (like Pam);.
- cover the pan TIGHTLY with aluminum foil.
- (Covering tightly is very important.) Set the Bundt pan into a large pan and set on the oven rack and slide into the oven.
- Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in 2 inches of water).
- Bake cake for 2 hours (test); do not uncover during this time.
- After two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil.
- Invert cake onto a large plate with rim.
- The cajeta will drip down the sides of the cake.
- Cool completely then refrigerate. Refrigerate leftovers.
- Note: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.
The Mexican Flan
Flan is extremely popular in Mexico, being made at home, found pre-made at grocery stores, served in restaurants, and even vended on the streets. A variation of the dish called Flan Napolitano is made in some parts of Mexico where cream cheese is added to create a creamier consistency, though it is not as popular or wide spread. Flan’s popularity among Mexican-Americans helped the dish become popular in the United States. Another variation is “Flan de Cajeta” which replaces the standard caramel with cajeta (Milk caramel with a base of goat Milk)
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