Mexican Chocolate Cream Cheese Flan Recipes

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.

CHOCOFLAN

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 CARAMEL FLAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 15-cup fluted tube pan (such as Bundt®) with cooking spray.
• Pour cajeta into a microwave-safe bowl. Heat in the microwave until smooth, 20 to 30 seconds. Pour into the bottom of the prepared pan.
• Combine cake mix, water, 3 eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium and beat until batter is smooth, about 2 minutes.
• Pour cake batter over cajeta in the pan.
• Combine condensed milk, evaporated milk, 5 eggs, cream cheese, milk, and vanilla extract in a blender; blend until smooth.
• Pour milk mixture slowly over cake batter.
• Wrap pan tightly with aluminum foil; place in a large baking dish. Pour enough water into the baking dish to come 2 inches up the sides of the pan.
• Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 2 hours. Remove pan from the baking dish; let cool for 15 minutes. Unwrap the aluminum foil; invert cake onto a large rimmed plate. Let cake cool completely, about 30 minutes. Chill before serving.

CREAMY CHOCOLATE-CHEESE FLAN WITH HIBISCUS SAUCE

Steps:

• Preheat the oven to 350°F. Set aside an 8 x 4-inch loaf pan (4-cup capacity), 10-inch round cake pan, or twelve 4-ounce ramekins. Have ready a heatproof dish or pan at least 3 inches deep that is large enough to hold the pan or ramekins comfortably.
• To make the caramel, combine the sugar in a small pan with the water and bring to a boil over medium heat, watching carefully until the mixture thickens to look like a syrup, bubbles quickly, and turns a rich caramel color. Quickly pour the hot caramel into the cake pan (or ramekins) and swirl to coat the bottom(s) and sides evenly before the mixture hardens. Set aside and let cool while you make the flan.
• To make the flan, combine the whole milk and condensed milk in a saucepan. Add the rum, star anise, cinnamon sticks, aniseed, vanilla and almond extracts, vanilla beans and the seeds, nutmeg, and salt. Bring barely to a boil, reduce the heat to low, and simmer gently for 2 to 3 minutes. Add the chocolate, stirring with a wooden spoon to help it melt and blend. Remove from the heat and let the spiced chocolate mixture cool to room temperature. When the mixture is cool, remove the vanilla bean, cinnamon sticks, and star anise with a fork or slotted spoon.
• Meanwhile, preheat the oven to 335°F. Set up a hot water bath by having ready a kettle of boiling water and a baking dish large enough to hold the cake pan (or ramekins).
• With a wooden spoon, beat the cream cheese in a large mixing bowl until softened. Beat in the yolks and whole eggs, one at a time, using a whisk or electric mixer. Slowly add the cooled chocolate mixture, whisking to blend completely. Strain the mixture through a medium-mesh strainer into the caramel-coated cake pan or ramekins. Place the pan or ramekins in the reserved larger baking dish, slide into the oven, and carefully pour in enough hot water to come halfway up the outside of the cake pan or ramekins.
• Bake the large flan for about 1 hour; bake the ramekins for 30 to 40 minutes. Don't expect the custard to be completely set in the center. Remove from the oven, lift from the water bath, and let cool to room temperature. Refrigerate in the pan for at least 3 hours before turning the flan out onto a platter (or individual dishes). Serve with the Hibiscus Sauce.

MEXICAN CHOCOLATE CREAM CHEESE FLAN

Steps:

• Preheat oven to 350 degrees F.
• Combine sugar and water in a medium saucepan; cook over low heat, stirring constantly, for 3 to 4 minutes or until sugar is dissolved. Increase heat to medium-high, boil, without stirring, for about 15 minutes or until caramel-colored. Quickly pour over bottom and sides of twelve 6 ounce ramekins or custard cups (if syrup hardens, soften over low heat.).
• Heat evaporated milk in a small saucepan until it begins to simmer. Remove from heat. Stir in chopped chocolate until melted.
• Place evaporated milk and chocolate mixture, sweetened condensed milk, cream cheese, butter, eggs and vanilla extract in blender; cover. Blend well. Pour mixture into prepared custard cups. Arrange in 1 or 2 large baking pans; fill pans with hot water to 1 inch depths.
• Bake for 35 to 45 minutes or until knife inserted near center comes out clean. Cool in pans on wire racks for 20 minutes. Refrigerate for several hours or overnight. Run knife around rims; gently shake to loosen. Invert onto serving dishes.

MEXICAN CHOCOLATE CREAM CHEESE FLAN

Steps:

• PREHEAT oven to 350°F.
• COMBINE sugar and water in medium saucepan; cook over low heat, stirring constantly, for 3 to 4 minutes or until sugar is dissolved.
• Increase heat to medium-high; boil, without stirring, for about 15 minutes or until caramel-colored.
• Quickly pour over bottom and sides of twelve 6-ounce ramekins or custard cups (if syrup hardens, soften over low heat).
• Heat evaporated milk in a small saucepan until it begins to simmer. Remove from heat. Stir in chopped chocolate until melted.
• Place evaporated milk and chocolate mixture, sweetened condensed milk, cream cheese, butter, eggs and vanilla extract in blender; cover. Blend well.
• Pour mixture into prepared custard cups. Arrange in 1 or 2 large baking pans; fill pans with hot water to 1-inch depths.
• Bake for 35 to 45 minutes or until knife inserted near center comes out clean. Cool in pans on wire racks for 20 minutes.
• Refrigerate for several hours or overnight. Run knife around rims; gently shake to loosen. Invert onto serving dishes.