CHOCOLATE FLAN CAKE - ALLRECIPES
This flan, when inverted, rests on a rich chocolate cake layer and is topped with melted caramel.
Provided by Eagle brand
Categories EAGLE BRAND®
Total Time 2 hours 20 minutes
Prep Time 20 minutes
Cook Time 2 hours 0 minutes
Yield 18 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees F. Coat 12-cup fluted tube pan with no-stick cooking spray. Place piece of rolled up foil in tube of pan to prevent cake from baking over top. Pour caramel topping into prepared pan.
- Prepare cake mix according to package directions using the water, oil and eggs. Pour evenly over caramel topping.
- Combine cream cheese, eggs, sweetened condensed milk, evaporated milk and vanilla in blender container. Process until blended. Pour slowly over cake batter. NOTE: While baking, the cake rises and the milk mixture goes to the bottom.
- Coat piece of foil with no-stick cooking spray. Cover pan, coated side down, tightly with foil. Place pan in large roasting pan. Pour hot water into roasting pan to a depth of 2 inches.
- Bake 2 hours or until toothpick in center still has a few moist crumbs. Place cake on cooling rack. Cool 15 minutes. Remove foil and invert onto serving plate. Cool 1 hour at room temperature. Chill 4 hours or overnight.
Nutrition Facts : Calories 364.6 calories, CarbohydrateContent 35.1 g, CholesterolContent 93.3 mg, FatContent 15.6 g, FiberContent 0.8 g, ProteinContent 6.4 g, SaturatedFatContent 6 g, SodiumContent 323.8 mg, SugarContent 23.5 g
FLAN MEXICANO (MEXICAN FLAN) RECIPE | ALLRECIPES
This recipe was given to me by my mother-in-law, who is from Durango, Mexico. I had to beg her for years to give this recipe to me. Finally, she gave it to me for Christmas. I added orange zest, but the original recipe calls for just pure vanilla. You can use almond extract as well.
Provided by Amy Shurts
Categories Mexican Recipes
Total Time 6 hours 5 minutes
Prep Time 10 minutes
Cook Time 55 minutes
Yield 8 servings
Number Of Ingredients 10
Steps:
- Place sugar in a heavy saucepan over medium-high heat, and cook, stirring constantly, until the sugar melts and turns a golden amber color, about 10 minutes. Watch carefully once syrup begins to change color, because it burns easily. Carefully pour the melted sugar syrup into a flan mold. Let cool.
- Preheat oven to 350 degrees F (175 degrees C).
- Pour whole milk, sweetened condensed milk, eggs, egg yolks, orange juice, orange peel, vanilla extract, and cornstarch into a blender, and blend for a minute or so, until the mixture is smooth. Pour in the cream, and pulse several times to incorporate the cream. Pour the mixture over the cooled caramel syrup in the flan mold.
- Line a roasting pan with a damp kitchen towel. Place the flan mold on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
- Bake in the preheated oven until the center of the flan is set but still slightly jiggly when moved, 45 minutes to 1 hour. Let the flan cool, then refrigerate for at least 4 hours. To serve, run a sharp paring knife around the inside of the mold to release the flan. Invert a plate on the mold, flip the mold over, and gently remove the mold to unmold the flan and reveal the syrupy caramel topping.
Nutrition Facts : Calories 434.2 calories, CarbohydrateContent 56.3 g, CholesterolContent 207 mg, FatContent 19.8 g, FiberContent 0.1 g, ProteinContent 8.9 g, SaturatedFatContent 11.3 g, SodiumContent 115.3 mg, SugarContent 54.1 g
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