The Star Choco Flan
2 ¼ Cups butter
3 ¾ Cups sugar
¾ Cup egg white
1 tsp vanilla
4 Cups all purpose flour
½ Cup cocoa
1 ½ tsp baking soda
1 ½ tsp salt-1t+1/2t
2 tsp baking powder
2 ¼ Cups buttermilk
Cream butter and sugar for five minutes until light and fluffy.
Scrape sides and mix for another minute or so.
While paddling on low…
Mix vanilla with egg whites and add to creamed butter and sugar.
Mix flour, cocoa powder, baking soda, salt, and baking powder in separate bowl.
Add the dry ingredients to mixture.
Stream the buttermilk in until incorporated.
Set this batter to the side until flan is mixed and ready.
1 12 oz can evaporated milk
1 14 oz can sweetened condensed milk 14 oz
1 oz cream cheese
1 tsp vanilla
Blend all in a blender until smooth.
Heat oven to 350 degrees.
Scoop chocolate cake batter into desired mold. (We use small or mini muffin pans at The Star.)
Put enough batter into the mold to come to a little less than halfway up the side.
If it is half full, this is ok too.
Once you have the batter in the pan/molds, fill with the flan mixture.
Place the muffin pan onto a half sheet pan with rim (sheet pan that can hold a bit of liquid) and place in oven.
Pour about ¾ Cup of water into the sheet pan (optional) this will help to steam flan.
*Be careful when removing from oven…water will be extremely hot!
Cook for around 14-18 minutes (depending on size of pan).
The cake and flan mixture will switch places (invert)…this is ok.
Let cool and then cool further in fridge. The flan tortes will pop out after an hour or so.
Top with caramel sauce, fruit, chocolate candies, cookies to decorate. Enjoy!
Yieids: One large flan or a dozen-plus mini flans when baked in muffin pans.
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