Easy Puerto Rican Flancocho Recipe Flan Cake

EASY PUERTO RICAN FLANCOCHO RECIPE (FLAN CAKE)

Steps:

• Preheat oven 350°F ( 175°C).
• Boil some hot water in a pot.
• Spar a 12 inch bundt cake pan with pan release.Set a kettle of water to boil for a water bath. Grease a large 12-cup Cake or Bundt pan and place it into a larger baking pan at least 1 and a half times wider and half deep.
• Add the sugar to a small pot on medium low heat and cook the sugar until it becomes liquid and starts to caramelize into a light golden brown color.
• Remove from heat, be careful not to splash sugar, it will be very hot.
• Pour the caramilized sugar into the bundt pan immediately.
• In a mixing bowl with a whisk attachment add the cream cheese and whip until smooth. You can also use a hand mixing beater or food processor or blender. Follow the same steps.
• Add in the sweetened condensed milk, eggs, evaporated milk and vanilla extract and mix until well combined and mixture is smooth. Transfer flan mixture into another bowl.Set aside.
• Cake preparation, Add the cake mix into the mixing bowl with the paddle attachment.
• Add in the eggs, melted butter or oil and milk and mix until batter is smooth, about 4 minutes.
• Transfer the cake mix into the bundt pan.
• Pour in the flan mixture just under the rim of the cake pan..
• Pour the boiling water into the larger baking pan and place both pan into the preheated oven and bake for 65-80 minutes.
• Check to see if flan cake is baked after an hour. Insert a knife or wooden pick into the flan cake, if it should comes out dry the cake is baked.
• Remove the baking pans from the oven and the flan cake pan from the water and let it cool at room temperature for 1 hour then place into refrigerator for additional 2-3 hours.
• Once cooled place a plate on top of the cake pan and flip it.
• Serve and enjoy.