Simple Chocoflan:

How to make a simple Chocoflan

Ingredients

• 1 can evaporated milk
• 1 can condensed milk
• 1 teaspoon vanilla
• 7-8 eggs room temperature
• 1 boxed chocolate cake mix
• 1/2 cup of whole milk
• 3/4 of melted butter
• 1 cup of granulated sugar
• 2 cups of water

Instructions

Flan Part

1. Mix together 5 eggs with the evaporated and condensed milk in a bowl. Mix together until fully incorporated. Be careful to not beat the mixture too much to avoid aeration
2. Add the vanilla to the egg mixture and mix until combined. Keep this mixture refridgerated while making the cake mixture.

Chocolate Cake Part

1. Add the chocolate cake mix to a bowl. Follow the steps on the back of the cake mix and add the eggs, but replace the amount of water cited with milk and replace the amount of oil with melted butter.
2. Mix together the cake mix ingredients and set aside.

Combination

1. Preheat the oven to 325° Fahrenheit
2. Boil 2 cups of water
3. In a small sauce pan, melt the granulated sugar on low heat until it dissolves and makes caramel.
4. In your flan baking dish, carefully pour the hot caramel into the pan, and then carefully coat the entire pan with caramel. You want to tilt your pan to make sure the caramel coats all the sides, but be careful because the caramel is scorching hot!
5. After the caramel is poured, pour your cake batter into the baking dish and even it out.
6. Next, pour the flan mixture through a small mesh strainer directly into the baking dish over the cake batter.
7. Wrap the top of the baking dish with aluminum and make sure the top is entirely covered
8. Use another baking pan that can fit the flan baking dish inside it and make sure it is deep enough to cover 1/4 of the height of your flan
9. Place the flan baking dish onto the baking pan, and then pour boiling water inside the pan to cover 1/4 of the height of your flan dish. This is a water bath, which is crucial for making a flan.
10. Place the pan into the over and bake for 55-65 minutes.

Serve

1. After baking, poke a skewer into the flan, and make sure no yolk or cake sticks onto the stick. If it does, bake in increments of 3 minutes to make sure the flan is properly cooked.
2. After you remove the dish from the over, let it sit for 4 hours to cool down and set. Overnight is recommedned if possible.
3. After the flan has cooled down, carefully take off the aluminum and flip the flan pan onto a serving dish. Make sure this is one clean motion to avoid any accidents with the flan.
4. Gently shake the flan so it can plop onto the dish and can be ready for serving. If the flan is not coming out, place the pan into some boiling water to let the caramel melt inside, and then try flipping again.
5. Your chocoflan should be ready to serve!

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