How To Make Flan Cake Recipe?

Put an oven rack in the middle of the oven and preheat to 350 degrees F.

How do you make flan cake mix at home?

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.

How do you cook flan in a baking pan?

PER SERVING % DAILY VALUE 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.

Where did the flan cake recipe come from?

The flan cake recipe was originally posted by my blog-friend, Anne Marie of What’s Cookin’ in Mia fame. Of course, I added a few small touches of my own because I thought they would make the Flan Cake ( Flan Cake, people!) taste better (and I was right, but that’s not important right now).

How do you make leche flan?

Preheat oven to 350°F. Make the leche flan: Place 1 cup sugar in a heavy-bottomed saucepan. Sprinkle lemon or calamansi juice over and mix. Turn heat to medium and let sugar caramelize. Do not mix. Cook until golden brown, about 7 to 10 minutes.

What is the dessert flan made of?

Flan is a European and Latin dessert made up of a caramel topping and custard base that’s made with milk, eggs and sweetener (which may already be included in the milk). It is usually baked in a water bath for the best texture, and after baking it is chilled then later inverted onto a platter.

Is flan good for your health?

FLAN CALORIES & NUTRITION VALUES

Flan makes an awesome dessert. Flan does contain high amount of calcium but the cholesterol and amount of sugar over powers the calcium benefits. One serving (3.5 oz / 100g) of flan has close to 36 grams sugar.

Why is Chocoflan called the impossible cake?

The reason Chocoflan is also called the impossible cake is that when it first goes in the oven with the flan on top and the chocolate cake batter on the bottom but comes out of the oven completely reversed, with the baked chocolate cake on the top and the cooked flan on the bottom.

What is flan called in English?

Crème caramel

Rows of crèmes caramel
Alternative names Flan, caramel custard
Serving temperature Cold or warm
Main ingredients Eggs, milk, sugar
Variations Crème brûlée, crema catalana

How do you caramelize sugar?

To caramelize sugar, mix some sugar and water in a saucepan. Then, heat the sugar over medium-high heat. While the sugar is heating up, add a splash of lemon juice to prevent it from recrystallizing later on. When the sugar starts boiling, turn the heat down to medium and let it simmer for 10 minutes.

Does flan have gelatin?

Flan: Also known as crème caramel or caramel pudding, the body of a typical flan is eggy and gelatin-like, with plenty of jiggle room. Or is it wiggle room? It’s essentially baked custard—eggs, gelatin, vanilla, and cream or milk.

Is flan and creme brulee the same?

Crème brûlée is a baked custard made with cream, sugar and egg yolks with a thin layer of sugar on top that is caramelized with a kitchen torch to create a hard caramel crust. Flan is also a custard made with cream, milk, sugar and egg yolks, but it’s baked in a caramel-lined ramekin until soft and jiggly.

Where is flan eaten?

Spaniards brought flan to Mexico during Spanish conquest and occupation. Since then it’s become a truly beloved dish among Mexicans in all regions of the country. Most people consider flan a dessert, but more and more people are finding excuses to eat it at all times of the day.

Is flan the same as custard?

They are made using some of the same ingredients and both are often cooked in an oven. However, the main difference between flan and custard is that flan is topped with liquid caramel. Desserts that have either a custard base or filling are regarded as custard dessert.

What is the difference between flan and cheesecake?

Crème brûlée, pots de crème, and flan are thickened with egg; in contrast, pastry cream and American-style cheesecake often employ cornstarch or flour. Gelatin is used to add a gel-like consistency to Bavarian cream and most mousse recipes. And Mexican flan uses condensed milk and evaporated milk along with eggs.

What is the difference between pudding and flan?

Flan is a custard made with eggs, sugar, and milk that is cooked in a container with a caramelized sugar bottom. Pudding is a sort of dish with a texture similar to mousse but thickened with some kind of starch, and it doesn’t typically include caramel. While flan is baked in the oven, pudding is cooked on a stove.

What do you eat with flan?

What to Serve With Flan? Flan tastes delicious even on its own. But, if you wish to sweeten things up a bit, you can spread Nutella or chocolate on top of the flan. You might also add fruit, nuts, or coconut to the meal to complement the sugary caramel flavor.

Should I cover flan while baking?

Covering the flan with foil will also help with cooking. Put your dish on the center rack and let bake for 30-40 minutes, and then check every 10 minutes until the flan has a gentle jello-like movement in the center and the sides are set. When you remove the custard from the oven they will become firmer as they cool.

What is the difference between Mexican flan and Filipino flan?

Mexican and Filipino flans are not identical

Mexican flans also make use of whole eggs while Filipino flans use plenty of egg yolks, making for a more dense dessert (via Feast magazine).

How much is a Chocoflan cake?

Tina’s Cakes – Choco Flan Price $25.00 | Facebook.

Why does my Chocoflan crack?

The flan needs to cool to set completely, or it will crack and break when the pan is inverted. Traditionally this cake, like flan, is served cold, but it’s also very good when warm, or at room temperature.

Can Chocoflan be frozen?

This chocoflan can also be frozen! In the freezer it’ll keep for up to a month due to the flan portion of the dessert. When thawing you’ll want to remove it from the freezer and allow to come to temperature in the fridge for a few hours, then remove it and allow to come up to room temperature right on the counter.

How to make flan with only 5 ingredients?

  • Heat oven to 350°F. Heat 1/2 cup sugar in heavy 1-quart saucepan over low heat,stirring constantly,until melted and golden brown.
  • Mix remaining ingredients; pour into custard cups. Place cups in square pan,9x9x2 inches,on oven rack.
  • Bake 40 to 50 minutes or until knife inserted halfway between center and edge comes out clean.
  • How to make flancocho or flancake?

    – 4 ounces cream cheese, softened – 4 large eggs, at room temperature – 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk – 1 (12 ounce) can PET® Evaporated Milk – 1 teaspoon vanilla extract

    How to make flan easy recipe?

    – Fry in the butter (or a neutral oil) on a moderate heat for at least 5 minutes each side to ensure that they are well coloured. – When cooked, drain them on a sheet of paper towel. – They can be served with a spicy mayonnaise, or best with a soubise sauce.

    Flan Cake Recipe – Food.com

    1. This recipe was passed down to my grandma by one of her great-nieces.
    2. It’s quite tasty and simple to make.
    3. Our favorite way to make it is with yellow cake mix, but I’m sure chocolate cake mix would be just as delicious.

    For the caramel topping, if you can get your hands on some Cajeta Quemada (a goat’s milk caramel manufactured in Mexico, the best brand being the Coronado brand), you may use it instead.Also, if you can get your hands on some Mexican vanilla, that would be ideal.A peculiar flavor may be detected in it.The cake’s ingredients are for a Betty Crocker cake mix, which you can find here.

    1. Make use of whatever components and amounts are specified in your cake mix.
    2. caramel ice cream topping in a cup

    NUTRITION INFO

    1. 1 (135) g is the recommended serving size.
    2. Recipe yields 16 AMT.
    3. PER SERVING percent.

    PERFORMANCE ON A DAILY BASIS Caloric intake: 354.5 Calories from fat: 124 g, or 35% of total caloric intake Total fat 13.9 g (21 percent of total fat) 17% of calories come from saturated fat (3.8 g).Carbohydrates in total amount (51.2 g, or 17 percent) Dietary Fiber: 0.5 g 1 percent of total calories Sucrose (27.6 g, or 110 percent)

    DIRECTIONS

    • Preheat the oven to 325 degrees Fahrenheit. Cooking spray should be sprayed all over the bundt pan.
    • Pour 3/4 cup caramel topping into a bundt pan
    • bake for 30 minutes.
    • Using an electric mixer, whip the flan ingredients (eggs, condensed milk, evaporated milk, and vanilla) together until light and fluffy.
    • Fill the flan pan halfway with the flan mixture.
    • Prepare the cake mix according to the directions on the package.
    • Pour the prepared cake mix on top of the flan mixture in the pan.
    • Preheat the oven to 350°F/450°F.
    • Allow 15 to 20 minutes for the cake to cool before flipping onto a serving platter.
    • The caramel topping will run down the edges of the pan.
    • If desired, drizzle extra caramel topping over the cut cake just before serving it.
    • Refrigerate after opening.

    RECIPE MADE WITH LOVE BY

    1. ″This recipe was passed down to my grandma from one of her great-nieces.
    2. It’s quite tasty and simple to make.
    3. Our favorite way to make it is with yellow cake mix, but I’m sure chocolate cake mix would be just as delicious.

    For the caramel topping, if you can get your hands on some Cajeta Quemada (a goat’s milk caramel manufactured in Mexico, the best brand being the Coronado brand), you may use it instead.Also, if you can get your hands on some Mexican vanilla, that would be ideal.A peculiar flavor may be detected in it.The cake’s ingredients are for a Betty Crocker cake mix, which you can find here.

    1. Follow the directions on your cake mix for the ingredients and amounts.″

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    Flan Cake Recipe – How To Make Flan Cake

    • I’m constantly on the lookout for delectable new recipes to try out. It doesn’t matter if it’s a main meal or a dessert
    • the perfect recipe is one that is simple to prepare yet appears intricate and even magnificent when finished. At the very least, it should elicit ooohs and aaahs from the audience. This flan cake recipe is easy to make, tasty, and full of yummy-noise inducing ingredients. Hold your breath until I tell you what it is.. Flan. Cake. (I know, it’s a mouthful.) Keep your mouth shut.) Flan cake was created by my blog-friend Anne Marie of What’s Cookin’ in Mia fame, and she initially shared the recipe on her site. Of course, I added a few personal tweaks since I believed they would improve the flavor of the Flan Cake (Flan Cake, folks!) (and I was correct, but that isn’t what is essential right now). Flan Cake (Flan) Recipe (Check the package to see whether you need any more eggs or oil for this.) 1 yellow cake mix (made according to the directions on the box
    • 1/4 cup caramel topping (I like the Hershey’s brand for this, which is the sort you’d pour over ice cream)
    • 1/4 cup whipped cream (I like the Hershey’s brand for this, which is the kind you’d pour over ice cream)
    • The ingredients are as follows: 4 softly beaten eggs, one sweetened condensed milk can, one big can evaporated milk can, one tablespoon vanilla essence, one teaspoon ground cinnamon
    1. Preheat the oven to 350 degrees Fahrenheit.
    2. 2.
    3. Grease and flour a large Bundt pan with butter or shortening.

    3.Prepare the cake mix according to the directions on the package.Place the caramel topping in the bottom of the Bundt pan and spread evenly.5.

    1. Pour the cake mix on top of the caramel.
    2. 6.
    3. In a blender, combine the eggs, sweetened condensed milk, evaporated milk, and vanilla extract until completely combined.

    7.7.Sift the flour into a bowl and carefully pour it over the cake mix in the Bundt pan.(You’re sifting through the egg to remove any huge bits.) 8.

    Finish with a sprinkle of cinnamon.9.Place the Bundt pan filled with batter in a 9×13 pan filled with boiling water until it is 1 1/2 to 2 inches up the edge of the Bundt pan.10.

    Bake for one hour at 350 degrees for one hour in a water bath.It should have a faint golden brown hue to it.Insert a toothpick into the cake to determine whether it is done.If it comes out clean, the job is over.

    11.Remove from the water bath and set aside for 10 to 15 minutes to cool.12.Invert the pan onto a cake plate to finish.

    • When you invert the cake, the caramel will still be fluid – it’s intended to be runny since it’s supposed to melt over the cake, so be cautious!
    • Make sure to chill the dish for at least an hour before serving.
    • This is my Professional Flan Inspector, my 95-year-old mother, who has been preparing flan for over 60 years and is a professional flan inspector.
    • She was really taken aback by the Flan Cake.
    • Find yourself a personal Flan Inspector to guide you through the process.
    • Believe me when I say that they will be amazed.

    Flan cake recipe

    This delicious flan cake recipe is simple to make and begins with a cake mix. The flan layer is simple to prepare and quite tasty. The caramel sauce on top is rich and delicious.

    FLAN CAKE RECIPE

    1. This dish is a delectable mash-up of two different sweets.
    2. In each mouthful, you’ll get a piece of cake topped with a layer of flan on top.
    3. Although it appears to be complicated, the recipe is actually rather simple.

    If you have been apprehensive to cook flan, you should know that it is actually rather simple.Try this delectable dish out for yourself.Because of the cake mix, the entire cake comes together in a matter of minutes.

    What is flan?

    It is a delicious custard-like dish consisting of eggs, sweetened condensed milk, and other ingredients that is served chilled.

    How do you make a flan cake?

    Begin by preparing the cake mix according to the directions on the package. Then, by mixing the eggs, milk, and other ingredients, you can produce the flan topping. The flan layer is placed on top of the cake and cooked until it is golden brown. Continue reading for step-by-step instructions.

    What are the main ingredients in flan?

    • Caramel Sauce
    • \sYellow Cake Mix. Plus, the components needed to bake the cake on the cake mix.
    • Flan is made with big eggs, sweetened condensed milk, evaporated milk, and vanilla extract.

    How to make Flan cake

    First and foremost, preheat the oven at 350 degrees Fahrenheit. After that, coat a bundt pan with cooking spray.

    Following that, prepare a water bath for the bundt pan. An oven-safe baking pan or roasting pan that is large enough to accommodate the bundt pan is required. It also has to have enough room around it to allow the water to rise to at least 2 inches beyond the rim of the bundt pan before it can be used.

    See also:  How Many Calories In A Muffin?

    Then, fill the baking pan with heated water approximately halfway full. Put the pan on the center rack of the oven while the oven is preheating.

    After that, prepare the flan layer. To begin, combine all of the flan ingredients in a large mixing bowl until well combined.

    Prepare a separate mixing bowl for the cake-making process. Combine the cake mix ingredients with the remaining ingredients stated on the back of the box to make the cake batter. Bake the cake for 30 minutes at 350 degrees.

    • Pour the caramel sauce into the bottom of the bundt pan. 

    Next, layer the flan mixture on top of the caramel sauce, followed by a layer of cake batter mixture on top of the flan mixture.

    Place the bundt pan in the water bath in the oven, being careful not to overfill it. You will need to make sure that the water level surrounding the bundt pan is about 2 inches higher than the bottom of the pan. If extra hot water is required, do so.

    1. Finally, bake for 50 to 60 minutes, depending on your oven.
    2. The baking time will vary, so keep an eye out for the sides of the cake to begin to peel away from the pan and a toothpick put into the middle of the cake to come out clean when it is done.
    3. Keep a tight eye on this as the cooking time approaches its conclusion.

    The top of the cake should be covered with aluminum foil if it is becoming too brown.

    Allow the cake to cool entirely at room temperature before serving. Then, while the cake is still in the pan, place it in the refrigerator. It has to be chilled for at least 4 to 6 hours, if not overnight.

    • The last step is to flip the cake on a large platter to serve.

    How to store?

    The cake must be covered and chilled before serving.

    How long does flan cake last?

    If kept in an airtight container, flan cake can keep for 3 to 4 days.

    Can you freeze flan?

    Flan should not be frozen, in my opinion. Once thawed, the texture changes and isn’t as smooth as it was when it was frozen.

    Tips for flan cake recipe:

    Bathe in water. This is a very significant stage in the preparation of this dessert. A water bath is required to prevent the cake from burning during baking. Also, while adding the bundt pan to the water bath, make sure that the water level on the bundt pan rises about 2 inches.

    Keep a close eye on the cake while it bakes. Keep an eye on this cake during the baking process because baking times might vary. It is especially critical to do so near the end of the document. It is important not to let it to turn too brown, since it may need to be covered.

    Eggs should be served at room temperature. When using room temperature eggs, the egg mixture will be silkier in texture. You may leave the eggs out for about 15 minutes before cooking them.

    The flan must be chilled before serving. Don’t hurry this since it will be difficult to remove off the pan if you do. I normally leave mine overnight, but even 4 hours will suffice in most cases.

    Make use of a knife. If you are apprehensive about serving the flan on a dish, follow this advice. Before inverting the pan, lightly run a knife along the edge of the pan. This should assist in loosening it.

    What is your favorite portion of the book? Either a cake or a flan. This dish is a delightful blend of flavors that is also quite simple to prepare. The caramel topping is really luxurious, and each mouthful is absolutely delicious.

    Print this flan cake recipe:

    Flan Cake

    • This delicious flan cake recipe is simple to make and begins with a cake mix. The flan layer is simple to prepare and quite tasty. Preparation time: 15 minutes Preparation time: 50 minutes Refrigerate for 4 hours before using. Time allotted: 5 hours 5 minutes are allotted. Servings 8Mexican Cuisine Main Course Dessert There are 533 calories in this recipe. 1/2 cup Caramel Sauce
    • 1 Yellow Cake Mix
    • *Ingredients for making the cake are listed on the cake mix package
    • 3 big eggs
    • 1 can sweetened condensed milk (14 oz can)
    • 1 can evaporated milk (12 oz can)
    • 1 tsp vanilla extract
    • 1 cup evaporated milk (14 oz can)
    • Preheat the oven to 350 degrees Fahrenheit and oil a bundt pan with nonstick cooking spray before starting the recipe. Creating a water bath for the bundt pan is as simple as selecting a baking pan large enough to accommodate the bundt pan while leaving enough room around it for the water to rise at least 2 inches above the bundt pan. While the oven is preheating, fill the baking pan halfway with warm water and set it in the center of the oven to keep the water heated.
    • After that, prepare the flan layer by combining all of the flan ingredients in a large mixing bowl.
    • In another mixing bowl, combine the cake mix ingredients with the remaining ingredients listed on the back of the box to make the cake batter.
    • Once you’ve done that, pour your caramel sauce into the bottom of the bundt pan
    • In a separate bowl, combine the flan and caramel sauce, and then combine the cake batter and caramel sauce on top.
    • After that, gently place the bundt pan in the water bath in the oven to bake. In order to ensure that the water rises approximately 2 inches over the bundt pan, add more boiling water as needed.
    • 50-60 minutes, or until the sides of the cake start to peel away from the sides of the pan and a toothpick inserted into the middle of the cake comes out completely clean. When cooking is nearing its conclusion, keep an eye on it constantly and cover the cake with aluminum foil on top if it is browning too quickly.
    • Allow the cake to cool entirely at room temperature before serving. Finally, while remaining in its pan, refrigerate it for 4-6 hours (or overnight)
    • then turn it out onto a wide dish to serve and enjoy it

    The following are the nutritional values: 533kcal, 76g carbohydrates, 9g protein, 24g fat (saturated fat 6g, polyunsaturated fat 6g, monounsaturated fat 11g), 1g trans fat, 78 mg cholesterol, 581 mg sodium, 398 mg potassium, 1g fiber, 48g sugar, 236IU vitamin A, 1mg vitamin C, calcium 239mg, iron 3mg

    More easy cake recipes:

    • The Chocolate Depression Cake, the Texas Sheet Cake Recipe, the Chocolate Cherry Dump Cake Recipe, and the S’mores Poke Cake are all delicious options.

    Try these other recipes

    1. To All the Mothers Who Struggle with the Dinnertime Situation: Every week, you may save hours in the kitchen and recover valuable family time without blowing your budget by using these tips.
    2. Become a member of the Lazy Day Cooking Club.
    3. About the AuthorHello, my name is Carrie.

    Greetings and welcome to Desserts on a Dime!I’m on a quest to make it easier for you to prepare excellent meals without breaking the bank.Real food…for real families…

    1. is what we’ll be cooking together.

    Flan Cake Recipe: How to Make Flan Cake Recipe

    • TNN contributed to this report. The most recent update was made on August 1, 2021, at 01:15 IST. Flan Cake is a traditional Continental dessert that may be made at home with little effort. Traditionally, this cake recipe requires a significant amount of time and work. However, this is a simple dish that does not require much preparation time and can be completed in under an hour. If you have visitors or friends coming to your house, make sure to offer them this magnificent flan cake and watch their faces light up with astonishment. The ingredients that were utilized are readily available in the marketplace. This cake will be especially popular with children, who will adore it. So, instead of saying thank you tomorrow, make it today! More information may be found here. 6egg
    • 1 1/2 cups caramel syrup
    • 2 cups evaporated milk
    • 1/2 cup extra virgin olive oil
    • 1 1/2 cups butter
    • 2 cup sweetened condensed milk
    • 2 teaspoon vanilla extract
    • 4 1/2 cup cupcake mix
    • 2 1/2 cup water

    How to make Flan Cake

    Step 1 Grease a bundt pan and make the flan mixture

    For starters, grease a bundt pan with olive oil and pour caramel syrup into it to create the cake. Place it in the refrigerator to set. – In the meantime, combine 4 eggs, evaporated milk, vanilla essence, and condensed milk in a mixer and blend until it forms a thick paste, about 1 minute. This is the flan mixture that you will use.

    Step 2 Preheat the oven, prepare the cake batter & pour into the bundt pan

    In the meantime, preheat the oven to 160 degrees Fahrenheit. Then, in a large mixing bowl, combine the remaining eggs, cake mix, water, and olive oil until well combined. Combine well and add to the mixing bowl holding the flan mixture. Combine the ingredients and pour the batter into the bundt pan on top of the caramel layer.

    Step 3 Bake for 40 minutes and let it cool

    Preheat the oven to 400°F and bake for approximately 40 minutes. When it is finished, remove it from the oven and allow it to cool slightly. Then, transfer to a serving platter and drizzle with more caramel syrup before serving!

    Tips
    1. Before putting the batter into the prepared bundt pan, sprinkle the pan with powdered sugar.
    2. Store the flan cake in the refrigerator for 6 to 10 hours after it has been baked and cooled
    3. it will set nicely.
    • Comments(2) Please give this recipe a star rating. Create a review on the product (Optional) (Tap and add to the end of the sentence.) Nice recipe
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    • This dish was a hit with me
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    Flan Recipe

    Flan is a favorite of my family, and I normally make it in a round cake pan, although ramekins can also be used. This recipe is not nearly as difficult as it appears. Make the Flan a day ahead of time to allow the caramel to soften and develop a somewhat liquid layer on top. The time does not include the time spent cooling. READY IN 1 HOUR 10 MINUTES SERVES: 8UNITS: THE UNITED STATES

    DIRECTIONS

    • Preheat the oven to 325 degrees Fahrenheit.
    • Put together an ice bath and set it away
    • Eight ramekins should be placed in two baking pans lined with kitchen towels or an 8-inch round cake pan.
    • Preparation: Bring a big pot of water to a boil and keep it hot until you are ready to use it.
    • Meanwhile, in a small saucepan, simmer 3/4 cup sugar and the water over medium heat until the sugar is completely dissolved, about 5 minutes
    • remove from heat and set aside.
    • DO NOT STIR
    • instead, swirl the pan occasionally.
    • To prevent crystals from developing on the edges of the pan, use a pastry brush soaked in water to wash down the sides.
    • Then turn the heat up to medium-high. Continue to simmer until the caramel is amber in color, about 8 minutes, carefully stirring the pan to ensure even coloring.
    • Remove from heat and submerge the bottom of the pan in an ice bath for 3 seconds to stop the cooking process.
    • Dry the bottom of the pan
    • Working quickly, pour approximately 1 tablespoon into each ramekin
    • OR pour the entire mixture into a cake pan and swirl to coat the bottom evenly. make a sabbatical from
    • Cook milk in a small saucepan over medium heat, stirring constantly, for 5 to 6 minutes, or until bubbles form around the rims and the milk begins to steam. Turn the heat down to a minimum.
    • Using an electric mixer on medium speed, whisk together the yolks, eggs, and remaining 3/4 cup sugar until well incorporated.
    • Slowly pour in the heated milk while whisking frequently.
    • Finely strain the mixture into a clean mixing dish. Using a spoon, skim off the surface froth
    • Pour the custard into ramekins or a cake pan after stirring in the vanilla
    • Prepare baking pan by carefully pouring boiling water into it until the water comes halfway up one edge of each ramekin or cake pan
    • Bake for 30 to 35 minutes, or until the middle is firm when gently touched with a finger.
    • Removing the pan from the oven and transferring it to a wire rack to cool fully
    • Wrap the dish in plastic wrap and leave it in the refrigerator to cool for at least 6 hours or overnight.
    • When it’s time to unmold, run a sharp knife along the edges and set a serving plate upside down on top
    • To remove the pan, flip it and gently take it out.
    • Serve

    RECIPE MADE WITH LOVE BY

    ″Flan is a favorite of my family’s. I normally bake it in a round cake pan, but ramekins can also be used. This recipe is not nearly as difficult as it appears. Make the Flan a day ahead of time to allow the caramel to soften and develop a somewhat liquid layer on top. ″Cooling time is not included in the time.″

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    Oma’s Obsttorte – German Fruit Flan Recipe

    1. Oma Gerhild Fulson contributed to this article.
    2. This fruit flan recipe is really simple and quick to prepare.
    3. It just takes one hour from start to finish, and it is quite adaptable, as well as beautiful and delicious!

    WUNDERBAR!To prepare, bake, chill, and fill this Obsttorte takes no more than an hour from the time you start mixing ingredients.Ratze Fatze (simple and straightforward)!Not only that, but you have an almost limitless number of variations to choose from.

    1. A plethora of varieties, a plethora of choices, and an abundance of pleasure!
    2. This is a delicious traditional German dessert!
    3. See the recipe card at the end of this page for a complete list of ingredients as well as thorough preparation instructions.

    But, before you continue reading, there’s some crucial and intriguing information to be aware of.A single mixing bowl and a flan pan are all that are required for this recipe.Then you may use your imagination to make this German Fruit Flan recipe your own.

    What is the difference between fruit flan and fruit tart?

    1. A German fruit flan is produced using a basic sponge cake base (akin to the sponge (Biskuit) flans that can be purchased in grocery shops) with only a few simple ingredients: sugar, eggs, and flour.
    2. 3 big eggs, 6 tablespoons all-purpose flour, 6 tablespoons sugar, 1 teaspoon baking powder, and 6 tablespoons butter That’s all there is to it!
    3. It is baked in a flan pan, sometimes known as a flan tin, which is a specific baking pan.

    It is possible to remove the bottom of a flan pan, which is round and shallow with fluted sides to give the cake an attractive outside edge and is round and shallow with fluted sides to give the cake an attractive outside edge.The pan has a raised bottom, which allows the cake to have a raised edge when it is removed from the pan.Besides being visually appealing, it also serves to keep the filling confined.It is common for the basic, yet delicious, sponge cake to be topped with fresh fruit, such as raspberries, strawberries, kiwi fruit, peaches, and other seasonal fruits, before being spread with chocolate or vanilla pudding and baked again.

    1. After that, the fruit is coated with a fruit glaze (see below for more information) to give it a lustrous sheen as well as additional taste.
    2. As the foundation of a fresh fruit tart, much like the classic French fruit tart, is a sweet pastry crust (known as pâte sucrée) made of butter and sugar.
    3. It’s baked in a circular tart pan with fluted edges and a flat bottom, and it tastes delicious (which can also come with a removable bottom).

    The tart shell is filled with a rich pastry cream made with whole milk, heavy cream, egg yolks, chilled butter, sugar, cornstarch, and vanilla extract or vanilla bean paste, which is baked until the pastry cream is set.The vanilla pastry cream is then topped with seasonal fruit and a glaze prepared from apple jelly or apricot preserves, depending on your preference.A fruit pizza is another treat that is fairly similar.It has a huge sugar cookie dough foundation that is coated with cream cheese icing and then topped with various types of fruit.

    It does not have a gorgeous fluted edge like the fruit flan or the fruit tart, which is a shame.All of them are united by a stunning abundance of fresh or canned fruit, which is laid out in concentric rings or other attractive designs on the tabletop.

    Fruit Flan Fillings

    1. I made do with what I had on hand in the shot above.
    2. Vanilla pudding (from a box), strawberries, blueberries, and a sliced kiwi are served with this dessert.
    3. You may use whatever type of fruit you choose, even canned fruit, and top it with a glaze to make this recipe.

    Alternatively, spread Nutella over the foundation of the cake and top with strawberries.In order to prevent the cake from becoming soggy due to the fruit topping, Nutella (or melted chocolate) or pudding (or both!) should be spread on the top of it.What’s great about this fruit flan recipe is that it allows you to be as creative as you want with the contents.

    Here are some filling ideas sent in by our Facebook fans:

    • ″Fresh strawberries and whipped cream would be the filling for mine
    • ″I would put banana pudding below so that it does not go mushy.″ A little vanilla crème on the bottom, with strawberries on top and a transparent glaze. In a bowl, combine canned peaches (save the liquid, add gelatin, and pour over the peaches) and whipped cream, then sprinkle with cinnamon. ″Strawberries, blueberries, and peaches with a glaze,″ says the chef. ″Nutella and strawberries with a generous amount of whipped cream.″

    The one below is crammed full of fresh blueberries and drizzled with a transparent glaze. Don’t forget to top with whipped cream or ice cream before serving.

    Oma Says:

    1. In fact, just 6 tablespoons of flour are required for this recipe!
    2. Despite the fact that it appears to be an insignificant quantity, it is actually plenty to produce a single tart.
    3. The sponge base for this fruit flan recipe is really simple to make, using just 4-5 ingredients (the vanilla sugar is optional).

    These are substances that you are most likely already in possession of.As a result of the ease with which the foundation may be assembled, always keep some pudding and canned fruit on hand so that you can whip up this simple dessert dish when you’re in a rush.Traditionally, 6 tablespoons of oil are also used in this dish, according to tradition.However, I’ve discovered that removing the oil from the batter makes virtually little difference in the final product.

    1. In fact, we like the outcome without the use of oil.
    2. The version seen above was created using half strawberries and banana slices, and it was delicious.
    3. I smeared strawberry jam over the top of the cake and drizzled a red gelatin glaze over the top of the fruit.

    You may either use a Dr.Oetker fruit glaze or make your own fruit glaze for this (see instructions below).If you’re making your own, red berry juice is better to other juices.Alternatively, a layer of vanilla pudding or banana pudding is also excellent on top of the ice cream.

    It’s very uncommon for me to skip the gelatin glaze when I’m using a pudding layer.The dish with vanilla pudding seen above is a variation on the theme (I use the instant kind).In addition, a handmade vanilla custard would be delicious in this dish.Specifically, I’ve used strawberries and blackberries, with a portion of moderately sweetened fresh whipped cream on the side.

    How to make your Tortenguss (fruit glaze)

    • Make your own Tortenguss (glaze) in a matter of minutes. Choose apple or white grape juice if you want a transparent coating. Choose a dark red berry or grape juice for the glaze if you want it to be red. If you don’t have any juice, you may substitute water and flavor it with lemon juice and sugar to taste. 1 tablespoon potato starch should be mixed with 14 cup juice until completely dissolved.
    • Bring 34 cup juice to a simmer in a saucepan. Stir in the starch mixture and cook, stirring frequently, until the sauce has thickened, about 30 seconds.
    • Spoon over the fruit.

    You may substitute maize starch for the potato starch if you want, but the glaze will seem murky as a result. Despite this, the dish is still delicious! The use of apricot jam is a simple and customary substitute. Heat it in the microwave, thinned with a little water if it’s still too thick after a few minutes. Remove from heat, allow it cool, and then brush on the fruit.

    Ready to bake this Obsttorte?

    Oma’s Obsttorte – German Fruit Flan Recipe

    1. Obsttorte is a quick and simple dessert to prepare.
    2. It takes less than an hour from start to finish, making it a fantastic treat to whip up when you have unexpected guests.
    3. It’s so flexible, so beautiful, and so delicious!

    This fruit flan recipe may even become your go-to dessert for special occasions in the future.This dessert is utter perfection, especially when served with a dollop of whipped cream on the side.

    Prep Time

    15 minutes

    Bake Time

    18 minutes

    Total Time

    33 minutes

    Servings:

    Makes 8 servings

    Ingredients:

    • All-purpose flour (48 grams)
    • 6 tablespoons (78 grams) granulated sugar (or 5 tablespoons granulated sugar and 1 tablespoon vanilla sugar)
    • 1 teaspoon (4 gram) baking powder
    • 3 big eggs (in a separate bowl).
    • Filling and glazing (see Notes/Hints section below for further information)

    Instructions:

    1. Preheat the oven to 360 degrees Fahrenheit (182 degrees Celsius).
    2. Prepare an 11-inch flan pan by greasing it with butter.
    3. In a large mixing bowl, combine the flour, sugar(s), baking powder, and eggs
    4. beat on high speed for 3 to 5 minutes, or until the mixture is light and fluffy.
    5. Gently pour the batter into the baking pan that has been prepared.
    6. Bake for 18 to 20 minutes, or until the top is golden brown, depending on your oven.
    7. Allow for roughly 5 minutes of cooling time on a cooling rack. After removing from oven, place on wire rack to cool fully before filling.

    Notes/Hints:

    • How to fill your Obsttorte in the manner seen above: Prepare 1 packet of instant vanilla pudding (with just 134 cups milk instead of the necessary 2 cups) according to the package directions (see recipe below). Allow the pudding to thicken before spreading it onto the chilled cake foundation.
    • Strawberry slices and fresh blueberries should be placed on top. You may arrange them in a circular arrangement or any other attractive layout you choose.
    • Dr. Oetker’s Tortenguss (glaze) should be applied on top.
    • Here’s how to make your own Tortenguss (Glaze): Choose apple or white grape juice if you want a transparent coating.
    • Choose a dark red berry or grape juice for the glaze if you want it to be red. If you don’t have any juice, you may substitute water and flavor it with lemon juice and sugar to taste.
    • 1 tablespoon potato starch dissolved in 14 cup juice, stirred until completely dissolved. Bring 34 cup juice to a simmer in a saucepan. Stir in the starch mixture and cook, stirring frequently, until the mixture has thickened, about 30 seconds. Allow for a brief cooling period. Pour the sauce over the fruit and leave aside until the fruit has set.
    • It’s okay to use the juice that comes out of the canned fruit if you’re using it in a recipe that calls for it. Dilute it with a little water if it’s too sweet and syrupy for your taste.
    • Cornstarch can be used in place of the potato starch, but the glaze will be murky as a result of the substitution.

    Alternate Glaze: A simple and classic option is to apply a thin layer of apricot glaze to the surface of the cake. In a microwave-safe bowl, heat some apricot jam, thin with a little water if necessary if it’s still too thick. Remove from heat and allow it cool slightly before brushing over the fruit glaze with a pastry brush.

    • Other German Fruit Flan Fillings include the following: Spread jam on the tart, then top with prepared fruit or berries, then drizzle glaze over the top of the tart.
    • Spread a little amount of vanilla crème on the bottom of the pan, then top with strawberries and glaze.
    • Use canned peaches (save the liquid for Tortenguss) and whipped cream
    • sprinkle with cinnamon
    • bake at 350°F for 30 minutes.
    • Cover cake with melted dark or white chocolate and put a layer of vanilla pudding on top, followed with your choice fruits and glaze
    • Spread Nutella over the cake and top with strawberries and a generous amount of whipped cream to finish
    1. What to Do with Leftover Fruit: You can make this Streusel Cake using any fruit you have on hand in place of the peaches, and you’ll have another quick and tasty treat.
    2. As stated in the recipe, all photographs and material are provided by Just Like Oma |
    3. www.quick-german-recipes.com unless otherwise acknowledged.

    revision update as of 02.09.2022 Oma may be found on the following social media platforms: Interested in leaving a remark on this recipe or asking a question?Please join my private Facebook group, the Kaffeeklatschers, for more information.You’ll discover thousands of German cuisine enthusiasts, all ready to assist and to converse about all things German, including these delectable delicacies.Come sit with us at Oma’s table, pull up a chair, get a cup of coffee and a slice of Apfelstrudel, and take pleasure in the company of others.

    1. * * * * * * * * * * * * * * * Wise Words of Advice ″Lazy individuals don’t even bother to prepare the game they capture, but the meticulous make use of whatever they come across,″ says the author.
    2. Proverbs 12:27 (NASB) (NLT)

    Flan Recipe {The BEST!}

    Flan is one of my favorite desserts. You will receive a thick and creamy custard-style dessert that will be topped with a rich and sweet caramel sauce. And, to top it all off, this variation incorporates creamy cream cheese to truly take it to the next level!

    What is Flan?

    1. Flan is a delicacy popular in Europe and Latin America that consists of a caramel coating on top of a custard foundation cooked with milk, eggs, and sugar (which may already be included in the milk).
    2. It is often cooked in a water bath for the greatest texture, and after baking, it is allowed to cool before being flipped onto a serving plate.
    3. Flan de Queso – Cream Cheese Flan – is the recipe for today.

    It is without a doubt my fave!Traditional Spanish flan is delicious on its own, but when you add some creamy and sour cream cheese, it becomes much more delicious.I’ve provided step-by-step images in this section.This is very useful for the caramel process, however you must be careful not to burn the caramel.

    1. As well as the fact that you work carefully and swiftly.
    2. Everything else about this homemade flan is a piece of cake to create!
    3. And who doesn’t like a recipe that just calls for six ingredients to make it?

    What does it taste like?

    Due to the caramelized sugar topping, flan has a rich, toasted sugar caramel flavor, and the foundation has a very milky flavor that is delightfully sweet and mildly eggy. In terms of flavor, it is comparable to creme brulee or panna cotta, but the textures of the three desserts are vastly different.

    Flan Ingredients

    • This dish relies on sweetened condensed milk, which is a rich, sweetened milk that is essential to its success.
    • Evaporated milk: This is another concentrated milk that is used to give a rich taste to dishes
    • it is not sweetened, though.
    • Granulated sugar: This is used to make the caramel topping, and you’ll only need a small amount in the flan custard because there’s already plenty in the sweetened condensed milk
    • granulated sugar is also used to make the caramel topping
    • granulated sugar is used to make the caramel topping
    • granulated sugar is used to make the caramel topping
    • granulated sugar is used to make the caramel topping
    • granulated sugar is used to make the caramel topping
    • Cream cheese: Although this item is not present in the most classic flan recipes, it is my opinion that it produces the tastiest flan.
    • Eggs: These are responsible for the traditional custard flavor and texture of the dish. They are the glue that holds everything together.
    • Vanilla is a flavoring agent that is used to enhance the flavor of other foods. In its place, a vanilla bean would be an excellent option.

    How to Make Flan

    1. Bring water to a boil and preheat the oven: Bring a pot of water to a boil in order to utilize it as a water bath. preheat the oven to 350 degrees Fahrenheit and prepare a 9-inch cake pan
    2. To produce caramel sauce, you must first cook the sugar: 3/4 cup granulated sugar and 1/4 cup water are whisked together in a saucepan. Stir constantly over medium heat until the sugar has completely dissolved and the mixture begins to boil
    3. Allow to simmer till amber in color: Once the water is boiling, stop stirring and let the mixture to simmer until it is nearly amber in color. Remove from heat, let aside for 5 seconds, then whisk in the remaining 1 tablespoon warm water (it will steam and splutter a little, so keep your distance! )
    4. Pour into a cake pan and use a pastry brush to coat the bottom: Pour the caramelized sugar into a cake pan or a 2-quart baking dish and carefully turn the pan in a circular motion to coat the whole bottom of the pan (be cautious, the pan will be hot!). Repeat the process twice more. Remove from consideration
    5. To make flan custard, combine cream cheese and sugar in a mixing bowl: Cream the cream cheese and 2 tablespoons sugar in a mixing dish until smooth, using an electric hand mixer on low speed.
    6. In a separate bowl, whisk together the eggs and milks: Add the eggs one at a time, mixing well after each addition. Combine the sweetened condensed milk, evaporated milk, and vanilla essence in a separate bowl.
    7. Pour the custard on top of the caramel: Pour the milk mixture on top of the caramel layer in the pan. Place pan in a roasting pan that is large enough to accommodate it with additional room around it. Pour enough boiling water into the cake pan to come halfway up the sides of the pan.
    8. Using a water bath to bake: Bake for 50–70 minutes, or until the center is almost set (it should still move slightly when jiggled).
    9. Cool: Place on a wire rack to cool for 1 hour after removing from the water bath (roasting pan filled with water). Transfer to the refrigerator and allow it cold for 4 hours.
    10. Invert onto a serving platter: Run a sharp knife along the flan, all the way up to the edge of the pan, and then set a big rimmed serving dish over the flan to serve. While still holding the plate in place, flip the flan to the other side and let it to fall into the plate, as shown.
    11. Cut into slices and serve

    How to Store

    Because of the amount of dairy in it, it should be kept refrigerated in an airtight container until needed. It should be good for up to 3 days in the refrigerator after being prepared.

    Can it be frozen?

    Flan may generally be frozen, but keep in mind that the texture will not be nearly as wonderful as it would be if it were served immediately. I personally do not advocate freezing flan.

    Tips for the Best Caramel Flan

    • Take it easy when it comes to the eggs. Some recipes, in my view, call for far too many eggs, and the taste of the eggs begins to overpower the rest of the dessert. I discovered that four is plenty in this case. When I make other dishes that call for additional eggs, I would consider substituting a whole egg for two egg yolks because the whites have such a strong egg flavor.
    • Cream cheese should be softened well. I simply heat it in the microwave until it is quite soft. It combines better this way, and there are less lumps.
    • Make sure to combine the components for a long enough period of time to properly integrate them.
    • Don’t use any oil to grease the pan. Flan does not necessitate the use of eggs.
    • For the greatest texture, soak the pasta in water.
    • Take care not to overbake, as the cake may become rubbery due to the overcooked eggs.
    • Don’t forget to take some downtime! It is important to the flan’s ability to withstand inversion, and the texture is finest when the flan has been cooled completely.
    • Run a knife as near as possible to the edge of the pan before inverting it to provide the nicest look possible.

    Variations

    • This dish can also be prepared without the cream cheese if desired. If you do this, you may remove the 2 tablespoons of sugar from the filling because it will be enough sweet without it
    • Extra taste can be added by: Add some cinnamon, coconut essence, citrus zest, or a tablespoon of whiskey to spice things up a bit.
    • To make pumpkin flan, follow these steps: Add 1 cup canned pumpkin and 2 teaspoons pumpkin pie spice to a large mixing bowl (add along with milks). It is possible that the baking time will be extended.
    • Additionally, Chocolate Flan is recommended.

    More Delicious Latin Desserts to Try

    • Churros
    • fried ice cream
    • fried doughnuts
    • Mexican Wedding Cookies
    • Tres Leches Cake
    • Mexican Wedding Cookies

    Flan

    Flan is one of my favorite desserts. You will receive a thick and creamy custard-style dessert that will be topped with a rich and sweet caramel sauce. And, to top it all off, this variation incorporates creamy cream cheese to truly take it to the next level! There are 8 servings total. Preparation time: 20 minutes 1 hour of cooking Prepared in 1 hour and 20 minutes

    Caramel topping

    • 3/4 cup (150g) granulated sugar
    • 1/4 cup + 1 Tbspwarm water

    Flan custard mixture

    • 1 (8 oz) pkg. cream cheese, thoroughly softened (see notes)
    • 2 tbsp granulated sugar
    • 4 big eggs
    • 1 (14 oz) can sweetened condensed milk
    • 1 (12 oz) can evaporated milk
    • 1 (8 oz) pkg. cream cheese, well softened (see notes)
    • 1 (8 oz) pkg. cream cheese, well softened (see notes)
    • 1 (8 oz) pkg. cream
    • 2 teaspoons of vanilla extract
    • Bring a large saucepan or kettle of water to a boil in order to utilize it as a water bath for the fish (the flan will be baked in a dish set in a roasting pan surrounded by the boiling water). Preheat the oven to 350 degrees Fahrenheit.
    • Prepare a 9-inch by 2-inch cake pan that has not been oiled, as well as a 2-quart round baking dish or souffle pan, for the caramel topping.
    • To make the syrup, combine 3/4 cup granulated sugar and 1/4 cup water in a medium saucepan over medium heat. Stir continually over medium heat until sugar has completely dissolved and mixture begins to boil
    • remove from heat and set aside.
    • Once the water is boiling, stop stirring and let the mixture to simmer until it is nearly amber in color. Remove from heat, let aside for 5 seconds, then whisk in the remaining 1 tablespoon warm water (it will steam and splutter a little, so keep your distance! )
    • Pour the caramelized sugar into a cake pan or a 2-quart baking dish and carefully turn the pan in a circular motion to coat the whole bottom of the pan (be cautious, the pan will be hot!). Repeat the process twice more. Reserve
    • for the flan custard mixture, combine cream cheese and 2 tablespoons sugar in a large mixing bowl using an electric hand mixer just until smooth
    • set aside.
    • Eggs should be added one at a time, mixing only until barely mixed after each addition. Combine the sweetened condensed milk, evaporated milk, and vanilla essence in a separate bowl.
    • Pour the milk mixture on top of the caramel layer in the cake pan. Place pan in a roasting pan that is large enough to accommodate it with additional room around it. Pour enough boiling water into the cake pan to come halfway up the sides of the pan.
    • Bake for 50 – 60 minutes, or until the center is almost set (it should still move slightly when jiggled).
    • After 1 hour, carefully remove from the water bath (roasting pan filled with water) and place on a wire rack to cool for another 1 hour. Transfer to the refrigerator and allow it cold for 4 hours.
    • Run a sharp knife along the flan, all the way up to the edge of the pan, and then set a big rimmed serving dish over the flan to serve. While still holding the plate in place, flip the flan to the other side and allow it to fall into the plate.
    • Cut into slices and serve. Refrigerate after opening.
    1. *If you want to create a more classic flan, you may skip the cream cheese and then omit the additional 2 tablespoons of sugar as well.
    2. Remember that if you left the oven door open for a lengthy period of time during the first baking process when you were adding the flan, the baking time might be extended by up to 15 minutes.
    3. In testing, I discovered this one time when I placed the roasting pan in the oven and then poured the boiling water into the roasting pan from that point.

    Nutritional Values Flan Calories Per Serving Amount of Flan 437 calories from fat 180 percent daily value* fat 20g31 percent saturated fat 11g 437 calories from fat 180 percent daily value* fat Cholesterol: 153 mg (69 percent).235 milligrams of sodium (51 percent).Potassium (ten percent) 387 milligrams Carbohydrates (54g): 11% of total calories 54 g of 18 percent sugar 60 percent of the protein is 12 grams.Vitamin A (750 IU) at 24 percent 15 percent Vitamin C (two milligrams) Calcium 294 milligrams (2% calcium) *Iron content: 29 percent, 1mg6 percent A 2000-calorie diet is used to calculate the percent Daily Values (%DV).

    What Is Chocoflan?, And Why Is It Called The Impossible Cake? – At Home With Tai

    1. So, what exactly is Chocoflan?
    2. Chocoflan is a dessert that consists of a chocolate cake on the bottom and a delectable flan on top, served warm.
    3. It is also referred to as the impossible cake because the layers miraculously transform or switch as the cake is being baked.

    To give you an example, as you are getting the cake ready to bake, the caramel is placed in the pan first, followed by the cake mix, and finally the flan mixture.As soon as the cake is finished baking, the caramel layer remains on top, but the layers of flan and cake mix switch, with the flan on top and the cake on the bottom.The links provided below are affiliate links, which means that if you click on one of them and make a purchase, I will receive a small compensation at no additional cost to yourself.See the entire disclaimer here.

    Chocoflan

    Known in Mexico as chocoflan, it is a mixture of chocolate cake on the bottom and a delectable and luxurious flan on top. Chocoflan is pronounced choh-koh-flahn. Birthdays and other important occasions are made more more memorable with this delicious treat, which is particularly popular in Mexico.

    The Chocolate Cake Layer

    During my study and examination of several recipes, I discovered that some people have baked a chocolate cake from scratch using either cocoa or chocolate melted with butter and buttermilk. If you’ve read any of my posts, you’ll know that I like the straightforward approach. In order to make my chocoflan, I used a triple fudge chocolate cake mix similar to this one.

    The Flan Layer

    1. Flan has a long and illustrious history.
    2. Did you know that during the Spanish invasion and occupation of Mexico, the Spaniards introduced the dish of flan to the country?
    3. I didn’t, but you and I are now aware of it.

    Since then, flan has become a highly cherished meal among Mexicans throughout the country, with the majority of them categorizing it as a dessert.What exactly is Flan?In the United States, flan is a baked custard dish covered with caramel, comparable to the French crème caramel.It is created using eggs, sweetened condensed milk, whipping cream, or whole milk, and flavorings such as vanilla extract.

    The Caramel Topping

    1. It is advised that you make use of Cajeta is a thick, sweet caramel spread prepared from caramelized sugar and goat’s milk, and it is a traditional Mexican dish.
    2. Additionally, dulce de leche, commonly known as caramelized milk, can be substituted.
    3. It is created by gently heating sugar and milk over a period of many hours to create caramelized milk.

    I had no idea this until I was preparing my chocoflan, but you can create your own dulce de leche by cooking a can of sweetened condensed milk in a saucepan of boiling water for about 15 minutes.Simmer the can for many hours, covering it with water by at least 2 inches on both sides.Make sure to keep an eye on the water level and top it out as needed.Remove the can from the water and allow it to cool to room temperature before opening and stirring to thoroughly mix the ″dulce de leche.″ Because I didn’t have either of these ingredients on hand, I just used a container of Smucker’s caramel topping.

    1. I do want to make this chocoflan again, but this time using cajeta.
    2. My local grocery shops did not have it, but I was able to locate it on Amazon, where I placed an order and am currently awaiting delivery.
    3. I hope it arrives soon.

    I’m interested to see whether there is a difference in flavor between the two.I am hoping that it will come and that I will have finished making the chocoflan before I finish writing this.Keep an eye out for more information.

    The Impossible Cake

    1. Chocoflan is sometimes referred to as the ″impossible cake″ since it is initially baked with the flan on top and the chocolate cake batter on the bottom, but it comes out of the oven with the baked chocolate cake on top and the cooked flan on the bottom, which is entirely inverted.
    2. And then, when you invert the cake onto a platter, the flan is once again on top of the cake, which is a nice touch.
    3. The layers are reversed in a wonderful way.

    What causes it to behave in this manner?The cake has a lighter texture than the flan.As a result, the lighter cake layer rises to the top, while the denser flan layer sinks.The Chocoflan is baked in a water bath, which is necessary in order for the procedure to take place.

    Chocoflan Recipe

    Ingredients

    • Cake 2 cups water, 1/2 cup vegetable oil, 3 eggs, and 1 box triple chocolate fudge cake mix
    • Flan 3 cups evaporated milk
    • 4 eggs
    • 1 teaspoon vanilla
    • 1 can sweetened condensed milk (14 oz)

    Cajeta, dulce de leche, or caramel topping of your choosing (about 1/4 cup) for the topping

    Directions

    1. Cooking spray should be sprayed into a bundt pan.
    2. It has also been suggested that coating the interior of the pan with butter prior to baking can aid in the removal of the cake from the pan after baking.
    3. Pour the caramel into the bundt pan and set aside.

    In a large mixing basin or the bowl of a stand mixer, combine the cake mix, water, oil, and eggs until well incorporated.Pour the cake mix on top of the caramel in the bundt pan and bake for 30 minutes.In a blender, combine all of the flan ingredients and mix for at least 1 minute, or until everything is well combined.Pour the flan contents into the bundt pan gently and evenly over the cake mixture in the pan.

    1. Pouring the flan mixture slowly over a spoon while adding it to the pan will make this process simpler.
    2. Carefully transfer the bundt pan to a bigger pan that is large enough to hold the bundt pan and 1 inch of hot water on the bottom.
    1. Spray a piece of aluminum foil with cooking spray and set it in the bundt pan with the sprayed side down.
    2. Tighten the foil tightly around the top of the pan.
    3. Bake for 1 hour and 20 minutes at 350 degrees in a preheated oven, or until a toothpick inserted into the middle comes out clean.

    Place the pan on a cooling rack and peel away the aluminum wrap.Allow for approximately 1 hour of cooling to reach room temperature.Then refrigerate for at least 2 hours and up to 8 hours with the lid ajar.Placing a plate on top of the pan and gently turning the plate and pan upside down will allow you to remove the cake from the pan.

    1. It’s possible that you’ll have to wiggle it a little.
    2. You now have chocoflan or impossible cake on your hands.
    3. The flan layer will be on top, and the chocolate cake layer will be at the bottom of the cake.

    How Long Will Chocoflan Last In The Fridge?

    Chocoflan will only last for around 4 days if kept in the refrigerator at room temperature. However, I am confident that it will not endure for long. If you enjoy chocolate cake and flan, you’ll enjoy this delectable treat, which will be gone in a flash.

    Final Thoughts

    1. Unfortunately, I am the only one in my household that like this cake.
    2. Chocolate is not a favorite of my husband’s.
    3. even if he hasn’t attempted the flan portion of the recipe.

    It’s a terrible, sad day.The other day, my daughter came over and tested it out for herself.U

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