FLAN CAKE
My grandmother got this recipe from one of her great-nieces. It's really good and super-easy. We usually make it with yellow cake mix but I'm sure it would be equally good with chocolate. If you can find Cajeta Quemada (A goat's milk caramel made in Mexico-Coronado brand is best) you can substitute it for the caramel topping. Also if you can get Mexican vanilla that's best too. It has a very distinctive flavor. The ingredients for the cake are for a Betty Crocker cake mix. Use whatever ingredients and proportions your cake mix calls for.
Provided by Nanita
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Spray bundt pan thoroughly with cooking spray.
- Pour 3/4 cup caramel topping in bundt pan.
- Whip flan ingredients (eggs, condensed milk, evaporated milk, and vanilla) together with electric mixer.
- Pour flan mixture into pan.
- Prepare cake mix according to package directions.
- Pour prepared cake mix over flan mixture in pan.
- Bake for 35 to 45 minutes.
- Cool for 15 to 20 minutes before inverting onto serving plate. Caramel topping will drip down the sides.
- Drizzle additional caramel topping over sliced cake before serving if desired.
- Store in refrigerator.
FLAN MEXICANO (MEXICAN FLAN)
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 World Cuisine Recipes Latin American Mexican
Time 6h5m
Yield 8
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, Carbohydrate 56.3 g, Cholesterol 207 mg, Fat 19.8 g, Fiber 0.1 g, Protein 8.9 g, SaturatedFat 11.3 g, Sodium 115.3 mg, Sugar 54.1 g
CHOCOFLAN
Provided by Marcela Valladolid
Categories dessert
Time 2h20m
Yield 10 servings
Number Of Ingredients 17
Steps:
- Put an oven rack in the middle of the oven and preheat to 350 degrees F.
- Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)
- For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
- For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
- Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.
- Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
- Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, jiggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve!
MEXICAN FLAN CAKE
Make and share this Mexican Flan Cake recipe from Food.com.
Provided by Studentchef
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 10
Steps:
- 1.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.
- 2.Preheat oven to 350 degrees F (175 degrees C).
- 3.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.
- 4.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.
- 5.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 3482, Fat 157.1, SaturatedFat 90.2, Cholesterol 1541.4, Sodium 939.2, Carbohydrate 453.9, Fiber 0.8, Sugar 435.8, Protein 70.6
ORIGINAL MEXICAN FLAN NAPOLITANO
This original Mexican recipe for flan napolitano is an incredibly rich and creamy creme caramel, a type of custard, that is steamed instead of baked.
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 12
Number Of Ingredients 6
Steps:
- Place sugar into a 9-inch ring mold and cook over medium-high heat, stirring constantly, until sugar melts and turns golden, about 10 minutes. Watch carefully for syrup to start to change color as it burns easily. Let caramel cool and harden, about 20 minutes.
- Combine sweetened condensed milk, evaporated milk, eggs, cream cheese, and vanilla extract in a blender; blend until smooth, about 1 minute. Pour mixture over the hard caramel syrup in the tin and cover with aluminum foil. Pierce foil in the center hole of the ring with a knife; peel back foil, leaving hole uncovered for steam to circulate.
- Place a metal rack inside a large pot over medium heat. Add water to almost reach the rack; bring to a boil. Place the mold on the rack, cover the pot, and steam until flan is set and firm, about 45 minutes. Unmold flan onto a serving plate and let cool before serving.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 26 g, Cholesterol 118.7 mg, Fat 13.9 g, Protein 8.9 g, SaturatedFat 8.1 g, Sodium 160.9 mg, Sugar 25.5 g
CHOCOLATE FLAN CAKE
This recipe calls for Mexican cajeta (caramel topping). If you cannot find this in your supermarket, substitute Smucker's Caramel topping, however the Mexican cajeta has a richer flavor. This is very easy to make, and super good. Use it with your next Mexican Fiesta!!
Provided by Miss Annie
Categories Dessert
Time 2h25m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 592.2, Fat 30.8, SaturatedFat 10.6, Cholesterol 166, Sodium 628.2, Carbohydrate 70.6, Fiber 1.3, Sugar 35.1, Protein 13.1
CHOCOLATE FLAN CAKE
This flan, when inverted, rests on a rich chocolate cake layer and is topped with melted caramel.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 2h20m
Yield 18
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, Carbohydrate 35.1 g, Cholesterol 93.3 mg, Fat 15.6 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 6 g, Sodium 323.8 mg, Sugar 23.5 g
MEXICAN FLAN (BAKED CARAMEL CUSTARD)
This is a traditional Mexican and Spanish dessert and by far my favorite. It is very easy to make and looks beautiful.
Provided by Bergy
Categories Dessert
Time 3h45m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Heat 1/2 cup sugar in a heavy skillet or saucepan, stirring constantly until it melts and turns a dark golden color.
- Remove from heat and immediately pour into a 4 1/2 cup metal ring mold, swish it around so it evenly coats the bottom of the ring mold.
- In a large mixing bowl, lightly beat the eggs.
- Stir in milk,1/2 cup sugar, vanilla and orange peel.
- Place caramel coated ring mold in another pan and place on an oven rack.
- Pour egg mixture into the ring mold and pour the hottest tap water possible around the ring mold to a depth of 1 inch.
- Bake at 325Ffor close to l hour or until a knife comes out clean.
- Cool flan on a wire rack, Chill for at least 3 1/2 hours.
- To unmold the flan loosen edges with a spatula, slip spatula down the sides to let air in.
- Place the serving platter over the mold and flip to allow the flan to slip onto the platter.
- Spoon the caramel that may remain in the mold on top of the flan.
- Pile sliced fruit in the center and serve.
DELICIOUS MEXICAN CHOCO -FLAN CAKE
The combination of chocolate and flan together makes this cake a hit every time I make it, because everybody loves its excellent flavor and its presentation. It looks wonderful when is turned over a serving plate with the flan cooked over the chocolate cake. Enjoy it.
Provided by pink cook
Categories Dessert
Time 1h30m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven at 350ºF. Spray a bundt pan with cooking oil and pour 1/4 cup of the caramel topping in bottom of pan.
- Prepare the chocolate cake according with the directions in the back of the box, and beat until smooth and pour in the prepared pan.
- In the blender place the two milks, eggs and vanilla extract and blend well.
- Now be very careful adding slowly the blended milk mixture over the chocolate cake mixture already poured in the pan.
- THIS IS VERY IMPORTANT: place a sheet of aluminum foil on top of the bundt pan with the cake. Place in large roasting pan; add 1 inch of hot water to roasting pan. and then place it in the center rack of the preheated oven, without moving the mixture too much, so the cake and the flan won't mix with each other.
- Cook for 1 hour and check for the flan to be cooked and set, inserting a toothpick in the center of the cake. If it comes out clean the cake is done, but if not, let it in the oven covered with aluminum for 10 more minutes until flan is completely set.
- Remove from oven and let it cool for about 15 minutes, separating the sides with a spatula, and turn it very carefully over in a serving plate.
- Decorate with halves pecans on top of the caramel sauce and place in the refrigerator. Serve cold and -- Enjoy it!
- VARIATION: I have used Duncan Hines Caramel cake mix and the taste with the flan is excellent, too.
Nutrition Facts : Calories 610.4, Fat 26.6, SaturatedFat 10.6, Cholesterol 151.6, Sodium 726.9, Carbohydrate 85.2, Fiber 2, Sugar 40.3, Protein 13.3
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