Neopolitan Flan Aka Caramel Flan Cake Recipes

ORIGINAL MEXICAN FLAN NAPOLITANO

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.

CREAMY CARAMEL FLAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.
• In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on 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 preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.

CHOCOLATE FLAN CAKE

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.

NEOPOLITAN FLAN (AKA CARAMEL FLAN CAKE)

Steps:

• DIRECTIONS.
• PAN AND OVEN PREP:.
• Use a deep 9 inch round pan, and a larger pan to set it in for a bain marie(water bath).
• Put empty cake pan into larger pan and, holding the cake pan down so it doesn't float, add hot water to a depth of 3/4 inch.
• Remove cake pan from larger pan and put larger pan in oven to preheat all to 350*F while making cake.
• CARAMEL LAYER:.
• Mix sugar and 1 Tbs water and heat until caramelized(brownish in color).
• Carefully add remaining water and stir to dissolve.
• Pour into, and cover bottom of, 9 inch round pan.
• Set aside.
• FLAN LAYER:.
• Pour warm milk into beaten egg and vanilla mix; making sure not to cause eggs to foam.
• Strain the mixture 3 TIMES, making sure there are no solid particles left.
• Set aside.
• SPONGE CAKE LAYER :.
• Mix all ingredients on high speed for 7 to 8 minutes until the mix becomes light and fluffy.
• Divide into 3 portions, tint 1 portion pink and another green(see picture).
• Pour pudding mixture carefully over caramel layer in cake pan.
• Carefully pour layers of the tinted and untinted cake batter over this, alternating colors(see picture).
• Layer of cake batter will look messy but will smooth out after a few minutes.
• Return cake pan to bain marie and bake for 1 hour.
• Cool on cake rack for 10 minutes before flipping onto serving plate.

CHOCOLATE FLAN CAKE

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.

FLAN CAKE

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.

MEXICAN FLAN CAKE

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.