Pastel Imposible/Chocoflan/Flan Cake Recipe

Cake :

chocolate cake mix (I used HEB's gluten free cake)

3 eggs

1 stick of butter room temp

1 cup of water

Flan:

4 whole eggs

1 egg yolk

can of evaporated milk

can of condensed milk

1 teaspoon on vanilla extract or more if you like it really vanilla (i used vanilla bean paste)

Caramel glaze:

1/2 cup white sugar or premade caramel in a jar or cajeta goat milk caramel(keep reading I'll explain what this is for)

Mixer or blender

Bunt pan and large roasting pan to soak bunt pan in 

Aluminum Foil

So preheat oven to 350

Prep bunt pan with butter non stick spray or nothing at all (if its a super non stick like mine)

Caramel-

So you can make your own like I did. Which is....or can be dangerous. I melted my sugar in a pan. I watched chef johns creme caramel video on how to do this. https://www.youtube.com/watch?v=eWeiY7h4odk

Or you can buy the premade stuff. 

This is needed to coat the bottom of your bunt pan. It kept my flan from sticking to the bottom and creates a pretty amber glaze. So coat the bottom of your pan with as little or as much as you like. Just make sure its enough to give the pan a light covering on the bottom.

Cake-

I used gluten free cake in a box since the hubs can't to regular cake. You can totally use homemade cake recipe it will work.  In my standing mixer I made cake batter just follow directions. Add batter to bunt pan.

Flan-

In a your blender add 4 eggs plus one yolk, vanilla, condensed and evaporated milk. Mix it up. Take a spatula in one hand and pour the liquid over the flat into the cake pan. You do this so the liquid gently goes over the cake. the flan will sink to the bottom of the plan when in the oven.  Cover the bunt pant with foil. Make sure you completely cover it with a tight seal.  Now CAREFULLY add boiling water to the roasting pan and place bunt pan with cake in water it all in the oven. 

So the magic happens when in the oven. The custard with sink to the bottom and the cake will rise to the top.

Set timer for 55-65 mins 

Remove from oven. Carefully remove foil and poke cake down to bottom if it comes out clean but sticky you are done. It's recommended that you chill over night so the custard sets and gets super creamy. I did serve it warm which is tricky since the cake can separate. Once cake is set flip it on to a serving plate. The caramel will ooze out the bottom on the plate that means its released it self from the pan, gently remove and BAM! cake and custard!