Impossible ChocoFlan

20m
Prep Time
55m
Cook Time
1h 15m
Ready In

Recipe: #31367

January 31, 2019



"These little flans are the best! And everything is usually on hand -- the only thing is the cajeta but I used caramel sauce (the kind that comes in a jar and you put on ice cream) -- probably not the same but we enjoyed it! These need 2 hours refrigeration (not included) but can stay in the fridge for up to 4 days (in my house they didn't last 4 days though!) Recipe source: Pati's Mexican Table Cookbook"

Original is 12 servings

Nutritional

  • Serving Size: 1 (216.3 g)
  • Calories 374.8
  • Total Fat - 23.8 g
  • Saturated Fat - 10.1 g
  • Cholesterol - 405.4 mg
  • Sodium - 360.6 mg
  • Total Carbohydrate - 25.2 g
  • Dietary Fiber - 2.4 g
  • Sugars - 16.9 g
  • Protein - 17.4 g
  • Calcium - 171.8 mg
  • Iron - 2.7 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees F. Butter or used the cooking spray to grease 12 four-ounce ramekins.

Step 2

Drizzle 1 tablespoon of the caramel sauce or cajeta over the bottom of each ramekin and set aside.

Step 3

To make the cake: in a bowl of an electric mixer at medium speed beat the butter for 3 minutes or until light and then add the sugar and beat another 2 minutes. Add egg and beat until blended.

Step 4

In another bowl sift together the dry ingredients (flour - salt). With the mixer on low alternately add the dry mixture and the buttermilk in two additions, beating until mixed. Set aside.

Step 5

To make the flan: In a blender combine the flan ingredients (canned milks - vanilla), blending until smooth.

Step 6

Spoon 2 tablespoons of the cake batter into each ramekin, filling them 2/3 full. Pour the flan mixture on top of the cake batter, filling the ramekins to just below the rim.

Step 7

Place the ramekins in a large roasting pan (we had to use 2 pans) and then pour in enough hot water to reach halfway into the pan -- needs to reach at a least halfway up the sides of the ramekins. Cover the pan with aluminum foil and seal.

Step 8

Bake for 50-60 minutes or until the surface feels firm and a toothpick inserted into the center comes out clean. ***CAREFUL WHEN REMOVING THE FOIL THERE WILL BE A LOT OF HOT STEAM. Remove from oven and remove the foil.

Step 9

When the ramekins are cool remove them from the water bath and place them on a cooling rack. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

Step 10

When ready to serve, remove there ramekins from the refrigerator and remove plastic wrap. Run the tip of a knife around the edges of the ramekin and invert onto a plate. Remove the ramekin and drizzle any remaining sauce remaining in the mold on top of the flan. Repeat with the remaining ramekins and garnish with the pecans if desired.

Tips


  • 10-12 ramekins or custard cups

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • If you don't have cajeta, you can use caramel sauce instead.
  • If you don't have buttermilk, you can make your own by mixing milk with lemon juice.

  • Cajeta: If you don't have cajeta, you can substitute with caramel sauce. The benefit of this substitution is that caramel sauce is a commonly found ingredient in most grocery stores and is a great alternative to cajeta.
  • Buttermilk: If you don't have buttermilk, you can substitute with sour milk. The benefit of this substitution is that sour milk is a simple combination of milk and lemon juice and is a great alternative to buttermilk.

Chocolate Chip ChocoFlan Replace the pecans with 1/2 cup of semi-sweet chocolate chips. Stir the chocolate chips into the cake batter before spooning into the ramekins.



Mexican Fruit Salad: Mexican Fruit Salad is a great side dish to serve with Impossible ChocoFlan. It is fresh and light, and the combination of flavors will complement the flan perfectly. Plus, it's an easy dish to make that will add a touch of color and flavor to the meal.


Mexican Street Corn: Mexican Street Corn is an excellent side dish to serve with Impossible ChocoFlan. It is a delicious mix of sweet and savory flavors, and the combination of creamy mayonnaise and salty cheese will perfectly balance out the sweetness of the flan. Plus, it's an easy dish to prepare that will add a pop of color and flavor to the meal.




FAQ

Q: How long do I need to refrigerate the flan?

A: You need to refrigerate the flan for at least 2 hours before serving. It can stay in the refrigerator for up to 4 days.



Q: How do I know when the flan is done?

A: The flan is done when a toothpick inserted into the center comes out clean. You can also check the internal temperature with an instant-read thermometer; it should be around 175°F.

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Fun facts:

The dish is named after the traditional Mexican dessert, flan, which is usually made with eggs, cream, and sugar. The Impossible ChocoFlan recipe adds a twist to the traditional flan, by adding cocoa and cake batter to the mix.

The recipe itself is inspired by the Mexican chef Pati Jinich, who is the host of the cooking show Pati's Mexican Table. Pati is also the author of the cookbook from which this recipe originates.