Recipe 1: ChocoFlan

ChocoFlan

 

What you need

½ cup Mexican caramel sauce (cajeta)

1 can (12 oz.) evaporated milk

1 pkg.  (8 oz.) PHILADELPHIA Cream cheese, cubed, softened

7 large egg, divided

1 tsp. vanilla

1 cup sugar

1 pkg. (2 layer size) chocolate cake mix or yellow cake mix

1 cup water

1/3 cup oil

1/2 cup BREAKSTONE’S sour cream

 

Make it

Heat oven to 375ᵒ F

Pour caramel sauce into 12 cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 4 eggs, vanilla and sugar in blender until smooth.

Beat cake mix, water, oil and remaining eggs with mixer until blended. Add sour cream; mix well. Pour over caramel it tube pan; gently ladle flan mixture over cake batter. Cover pan with foil sprayed with cooking spray, sprayed- side down. Place in large pan. Add enough water to large pan to come halfway up side of tube pan

Bake 1- 1/2 hours or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Loosen desert from side of pan; invert into plate. Remove pan. Serve dessert.

Tips

Substitute

 Caramel sugar is a great substitute for Mexican caramel sauce. Simply mix ½ cup sugar and two Tbsp. water in sauce pan; cook on medium heat 7 minutes or until sugar is deep golden brown. Pour into prepared pan; continue as directed.