CHOCOFLAN
Chocoflan is a rich, show-stopping dessert with a layer of sweet, creamy flan floating across a horizon of tender chocolate cake and a drizzle of caramel.
Provided by Kelly Anthony
Categories Dessert
Time 4h45m
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°. Grease a 12-cup capacity Bundt pan (preferably nonstick) with 2 tablespoons of butter. Be sure grease it well, getting into all the nooks and crannies.
- Drizzle the caramel sauce across the bottom of the pan and set aside until ready to use.
Nutrition Facts : Calories 419 kcal, Carbohydrate 50 g, Protein 10 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 117 mg, Sodium 450 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving
WHITE CHOCOLATE FLAN
My mom makes the best flan so I had to out do hers! This is a great flan, this is not typical ingredients for a flan but they work so well.
Provided by LISA
Categories Desserts Custards and Pudding Recipes Flan Recipes
Time 6h35m
Yield 10
Number Of Ingredients 9
Steps:
- Combine white and brown sugar and water in a saucepan over medium-high heat. Stir occasionally to dissolve the sugar completely, but stop stirring once the mixture comes to a boil to prevent the sugar from crystallizing.
- Swirl the pan gently to redistribute the caramel as the sugar begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown. Remove from heat immediately, as sugar will continue to darken.
- Pour the caramel in an 8-inch baking dish, coating the bottom and sides of the dish. Let caramel harden, about 5 minutes.
- Preheat an oven to 325 degrees F (165 degrees C).
- Melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch.
- Cream together the cream cheese, mascarpone cheese, evaporated milk, sweetened condensed milk, eggs, and melted white chocolate in a bowl until smooth.
- Pour the cream cheese mixture over the hardened caramel.
- Place baking dish in a large roasting pan. Fill the roasting pan with about 1-inch water.
- Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour.
- Refrigerate until completely chilled, 5 to 6 hours. To serve, run a paring knife along the edges of the baking dish to loosen the flan. Cover the baking dish with a plate, and invert it to tip the flan out of the pan and onto the plate.
Nutrition Facts : Calories 651.5 calories, Carbohydrate 67.7 g, Cholesterol 139.9 mg, Fat 37.9 g, Protein 13.3 g, SaturatedFat 22.1 g, Sodium 225.9 mg, Sugar 67.1 g
CHOCOFLAN
Provided by Marcela Valladolid
Categories dessert
Time 2h20m
Yield 10 servings
Number Of Ingredients 17
Steps:
- Put an oven rack in the middle of the oven and preheat to 350 degrees F.
- Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)
- For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
- For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
- Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.
- Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
- Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, jiggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve!
CHOCOLATE WINTER FLAN
Steps:
- In a blender, blend together the eggs, evaporated milk, condensed milk, whole milk, cocoa, allspice and cinnamon until well incorporated and creamy. Bake either using the water bath or double boiler method below.
- To bake using the water bath method: Preheat the oven to 350 degrees F.
- Caramelize the sugar in a pan over the stovetop until a light golden brown, using a wooden spoon to stir. This is the trickiest part as sugar burns easily, so don't let it get too dark and keep mixing the sugar with the spoon. Don't step away from this process; once the sugar gets hot, it browns quickly. Once it is completely liquefied, pour into an ovensafe 6- to 8-inch round mold (a tempered glass pie dish works well) and coat the bottom and sides three-quarters of the way up.
- Fill an oven roasting pan or baking dish with about 1 inch of water and place the sugar-coated pie dish inside. Add the flan mixture to the pie dish and bake until the top is firm and the flan starts to pull away from the sides, about 45 minutes. Remove from the water bath and let cool to room temperature, about 2 hours.
- To transfer the flan to a serving plate, make sure the sides are loose (you can run a thin knife around the edges to make sure it is not sticking to the sides), put a plate on top and in one fluid motion, invert the flan onto the plate and remove the pie dish. Refrigerate to chill before slicing and serving.
- To bake using the double boiler method: If you have a double boiler pan (which is what I typically use and is easier!), caramelize the sugar in the double boiler insert on the stovetop using the same method as above. Remove from the heat and, using a wooden spoon and by tilting and rotating the pan, coat all sides of the pan three-quarters of the way up.
- Fill the other double boiler pan with water about one-quarter full and bring to a boil while the sugar is caramelizing.
- Pour the flan mixture into the caramel and put the double boiler insert over the pan with the hot water. Cover and cook over medium low until the flan appears more solid and pulls away from the sides, about 45 minutes. Let cool to room temperature for about 2 hours before inverting onto a serving plate using the same method as above. Refrigerate and serve cold.
CHOCOFLAN
Can't decide whether to serve chocolate cake or flan for dessert? Have your cake and eat your flan, too, with a recipe that combines two distinctive flavors in one crowd-pleasing recipe.
Provided by Paula Kittelson
Categories Dessert
Time 4h35m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray. Pour and spread caramel topping in bottom of pan.
- In large bowl, beat cake mix, water, oil and 3 eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter over caramel topping in pan.
- In blender, place Flan ingredients. Cover; blend on high speed about 20 seconds or until smooth. Slowly pour mixture evenly over batter. (Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan.) Spray piece of foil with cooking spray, and place sprayed side down over top of pan; cover tightly.
- Place cake pan in large roasting pan; add 1 inch of hot water to roasting pan.
- Bake 1 hour 20 minutes to ensure cake AND flan layer bake completely (toothpick inserted in center of cake will come out clean). Remove cake pan from water bath to cooling rack; remove foil. Cool at room temperature 1 hour. Refrigerate in pan, uncovered, 2 hours.
- Remove from refrigerator; run thin metal spatula around outer and inside edges of pan to loosen cake. Place serving plate upside down on cake pan; turn plate and pan over. Remove pan. Spoon any remaining caramel from pan over top of cake. Store loosely covered in refrigerator.
Nutrition Facts : Calories 300, Carbohydrate 39 g, Cholesterol 90 mg, Fat 2, Fiber 0 g, Protein 6 g, SaturatedFat 4 1/2 g, ServingSize 1 Slice, Sodium 310 mg, Sugar 26 g, TransFat 0 g
MODERN MEXICAN CHOCOLATE FLAN
Provided by Jennifer Jones
Categories Milk/Cream Chocolate Dairy Egg Dessert Bake Cinco de Mayo Cinnamon Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- In a small heavy-bottomed saucepan, combine 3/4 cup sugar with 1/3 cup water and stir to combine. Bring to a boil over moderate heat, using a pastry brush dipped in cold water to wash down any sugar crystals clinging to the side of the pot, then lower the heat and simmer, without stirring, until the syrup begins to color. Swirl the pan continually until the syrup is an even, deep amber color. Immediately divide the caramel among the ramekins, swirling so it coats the bottom of each.
- Arrange a rack in the middle of the oven and preheat to 325°F.
- In the bowl of a food processor, process the chocolate until it resembles small pebbles. Transfer to a medium saucepan and add the half-and-half, milk, cinnamon stick, and the remaining 1/2 cup sugar. Place over moderate heat and bring to a simmer, stirring occasionally, then remove from the heat, cover, and let steep for 20 minutes.
- In a large bowl, combine the eggs, coffee liqueur, and the vanilla and almond extracts and whisk to combine. Slowly pour about 1 1/2 cups of the hot milk/half-and-half mixture into the egg mixture, whisking constantly. Add in the rest of the hot milk and whisk to combine. Pour through a fine-mesh sieve set over a large bowl and divide evenly among the 8 ramekins. Discard solids.
- Transfer ramekins to a large roasting pan and add enough hot water to come halfway up the sides of the ramekins. Loosely cover the pan with foil and bake until the custard has barely set (a knife inserted halfway between the edge and the center should come out clean), 35 to 40 minutes. Let cool in the water bath, then refrigerate to chill thoroughly. DO AHEAD: The flans can be made ahead and stored, wrapped in plastic in the refrigerator, up to 3 days.
- Just before serving, run a small thin knife around each flan, then invert onto small plates and serve.
WHITE CHOCOLATE FLAN
------Who doesn't like flan? White chocolate and coconut milk are used in this version, and I really like the understated, 'rich' taste they provide. If you want a more pronounced coconut flavour, I highly recommend you add a 1/2 tsp of coconut extract. You could save some calories by using the 'lite' version of coconut milk.------
Provided by evelynathens
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- You need a 10-inch flan or cake pan.
- Preheat oven to 325°F.
- Make Caramel Syrup: Put the sugar in a small saucepan and stir in enough water to moisten all the sugar. Heat gently until the sugar is dissolved. Then bring to a rapid boil and cook for several minutes until caramel-colored. Do not stir. (Careful! Cooked sugar is very hot and can burn the skin if it spatters.) Immediately pour the hot caramel syrup into the flan pan and swirl the pan until it coats the bottom and a bit of the sides. The caramel will harden at this point and melt again later as the flan bakes.
- To make custard: In a heavy medium saucepan, over medium heat, combine the white chocolate with the coconut milk, half and half, cinnamon, liqueur, orange zest and vanilla extract. Cook over medium heat just until mixture is scalding-hot (not boiling) and chocolate has melted, whisking often. Remove from heat; set aside for 20 minutes or until slightly cool.
- Using a wire whisk, beat eggs and egg yolks, and sugar in a large bowl until blended. Continue whisking the egg mixture as you slowly ladle in the hot chocolate mixture, in a thin stream, until all the hot chocolate mixture has been used up.
- Pour custard mixture into prepared flan pan and set into a slightly larger baking pan. Pour enough boiling-hot water into the larger baking pan to come halfway up the sides of your flan pan.
- Bake flan for one hour. Remove, cool and refrigerate.
- Run the tip of a small, sharp knife around the edge of flan to loosen from pan. Invert onto a serving plate with a lip before serving as the caramel syrup will have melted and created a delicious sauce.
Nutrition Facts : Calories 443.9, Fat 24.8, SaturatedFat 16.7, Cholesterol 177.7, Sodium 93.1, Carbohydrate 50.7, Fiber 1.2, Sugar 47.3, Protein 7.4
WHITE CHOCOLATE COCONUT FLAN
Traditional flan gets all dressed up when you add white and semisweet chocolate, plus a sprinkling of toasted coconut. It's a special dessert everyone will love. -Tyffanie Perez, Springville, Utah
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large heavy skillet, combine sugar and water; stir gently to moisten all the sugar. Cook over medium-low heat until sugar is dissolved, gently swirling pan occasionally. Cover and bring to a boil over medium-high heat. Cook for 1 minute., Uncover pan; continue to boil and gently swirl pan until syrup turns a light amber color, about 3 minutes. Immediately remove from the heat and quickly pour into an ungreased shallow 10-in. round baking dish, tilting to coat bottom of pan. Place dish in a large baking pan; let stand for 10 minutes., Meanwhile, in a large saucepan, heat the coconut milk, cream and cinnamon until bubbles form around sides of saucepan. Stir in baking chips until melted. Remove from the heat. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs and egg yolks, one at a time, until blended. Stir 1 cup warm milk mixture into egg mixture; return all to pan, stirring constantly. Add extracts. Slowly pour into prepared dish. Add 3/4 in. of boiling water to larger pan. , Bake, uncovered, at 325° for 45-55 minutes or until center is just set (mixture will jiggle). Remove baking pan from water bath; cool for 1 hour. Chill overnight., To serve flan, carefully run a knife around edge of pan to loosen; invert onto a rimmed serving dish. Top with coconut flakes. Drizzle with melted chocolate.
Nutrition Facts :
CHOCOFLAN AS MADE BY MARISEL SALAZAR RECIPE BY TASTY
This ultimate dessert makes an unforgettable impression, a jaw-dropping cake that's two desserts in one. Chocoflan, a Mexican dessert, is known as "The Impossible Cake" because the cake and the flan layers never mix and actually switch positions during baking. It's chocolate cake on the bottom, flan on top, with a drizzle of cajeta (caramelized goat's milk) or caramel for full-on #dessertgoals.
Provided by Marisel Salazar
Categories Bakery Goods
Time 4h10m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (180°C).
- Make the cake layer: In a large bowl, combine the cake mix, vegetable oil, eggs, water, and cinnamon. Beat with an electric hand mixer or whisk until smooth, scraping down the sides of the bowl occasionally, about 2 minutes.
- Grease a 12-cup fluted tube cake pan with nonstick spray. Pour ¼ cup of the caramel sauce into the bottom of the cake pan.
- Pour the cake batter into the pan over the caramel sauce.
- Make the flan layer: In a blender, combine the eggs, sweetened condensed vanilla, and milk. Blend on high speed for 20-30 seconds, or until smooth.
- Pour the flan mixture evenly over the cake batter. The two may mix together at this point, but they will separate during baking into 2 distinct layers of cake and flan.
- Spray a piece of aluminum foil with nonstick spray, then place the greased side down over the bundt pan, covering tightly. Place the bundt pan in a large, deep roasting pan and pour enough hot water to come 1 inch up the sides.
- Bake the chocoflan for 80 minutes, until a toothpick inserted in the center of the cake and flan layers comes out clean. Carefully transfer the cake pan from the water bath to a wire rack and remove the foil. Let cool at room temperature for 1 hour, then transfer the pan to the refrigerator and chill, uncovered, for about 2 hours.
- When ready to serve, remove the bundt pan from the refrigerator. Place a large plate or platter upside down over the pan. Carefully and quickly turn the platter and pan over, then slowly remove the pan.
- Pour the remaining caramel sauce on top of the chocoflan, the slice and serve.
- RECIPE BY: Marisel Salazar
Nutrition Facts : Calories 618 calories, Carbohydrate 83 grams, Fat 25 grams, Fiber 1 gram, Protein 14 grams, Sugar 59 grams
WHITE CHOCOLATE GLAZE
Steps:
- Combine chocolate and half-and-half in top of a double broiler. Place over simmering water until chocolate is almost melted. Do not overcook. Remove from heat and stir until smooth. Cool glaze 10 to 15 minutes, or until slightly thickened.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 16 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 46 milligrams, Sugar 27 grams
EASY WHITE CHOCOLATE GLAZE
An elegant and different spin on dark chocolate glazes; perfect for muffins, cookies, cakes, and scones.
Provided by JamesDeansGirl
Categories Dessert
Time 8m
Yield 1/2 cup
Number Of Ingredients 3
Steps:
- Heat all the ingredients in a small saucepan over low heat, stirring constantly, until the white chocolate is melted and the mixture is smooth and of desired drizzling consistency.
Nutrition Facts : Calories 1165.3, Fat 54.7, SaturatedFat 33, Cholesterol 35.7, Sodium 208, Carbohydrate 168.3, Fiber 0.3, Sugar 123.9, Protein 10
WHITE CHOCOLATE-CREAM CHEESE FLAN
Take your taste buds on the ride of a lifetime when you make this White Chocolate-Cream Cheese Flan! Explore this delicious recipe today.
Provided by My Food and Family
Categories Dairy
Time 6h20m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Melt chocolate as directed on package; cool. Meanwhile, cook 1 cup sugar in saucepan on medium heat until deep golden brown, stirring constantly. Pour into 9-inch round pan.
- Blend milk and Neufchatel in blender until smooth. Add eggs, vanilla, melted chocolate and remaining sugar; blend well. Pour over syrup in pan; place filled pan in larger pan. Add enough water to larger pan to come halfway up side of filled pan.
- Bake 1 hour or until knife inserted in center comes out clean. Remove flan from water-filled pan; cool completely. Refrigerate 4 hours.
- Loosen flan from side of pan just before serving; unmold onto plate. Spoon any leftover caramel sauce in pan over flan.
Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 140 mg, Carbohydrate 34 g, Fiber 0 g, Sugar 33 g, Protein 6 g
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