Ingredients:
A flan mold
For The Caramel:
1 cup white sugar
For The Flan:
4 eggs
1 can condensed milk
1 can evaporated milk
1/2 can half cream
4 ounces cream cheese
1 teaspoon vanilla
For The Chocolate Cake:
1 box chocolate cake
ingredients according to the instructions on the box of the chocolate cake
Instructions:
For The Candy:
We start by making the caramel in a non-stick pan, placing the cup of sugar over medium heat. The caramel will begin to form in about 5 minutes, and it is important to stir constantly with a spoon to break up the lumps. Here the sugar at first will be in the form of lumps that is normal, wait until it begins to dissolve and once dissolved it becomes liquid with a golden brown color, it will be ready. Empty the caramel in the pan to be used, previously greased with oil and carefully, with the help of an oven mitt, grab the pan and move it in a circle to cover the entire surface below. Check the photo above. Let cool for at least 10 minutes before you pour out the flan mixture. As a precaution, I can tell you that the caramel will be very hot and will heat up the pan immediately, be careful not to burn yourself!
For The Flan:
blend all the ingredients in the blender and empty the refractory with the caramel. Take the refractory to a bain-marie previously covered with aluminum foil for about 35 minutes in the oven at 375 degrees F. or until it is semi-cooked but not watery. Remove from the oven and remove the aluminum foil.
For The Chocolate Cake:
Follow the instructions on the package and pour the mixture into the flan. take it to the oven again in a bain-marie for 40 minutes or until when inserting a toothpick it comes out completely clean. Let cool and unmold. Ready you will have a perfect chocoflan! Refrigerate for at least 2 hours and enjoy cold.
Additional Instructions:
It is important that for the bain-marie you put enough hot water or put it to heat before emptying the mixture. Take care that the water does not exceed the top of the mold to prevent water from entering it as this could ruin the consistency of the flan.
In the popular recipe, the cooking method is as follows: you make the caramel in the same way, pour the cake mixture into the pan first and then the flan mixture. you take it to cook at the same time for about 1 hour and a half and let it cool and unmold it.
When you combine the two mixtures at the same time it is normal for the mixed colors to be seen, once cooked they will separate from each other. With this method the flan is a little less clean.
