Be a Star at Your Holiday Party with This Dessert from "The Star"! Recipe below

Spice up your holiday party with these dessert tips from The Star Executive Chef Jerry De La Riva.

The Star Choco Flan

 

Chocolate Cake

Ingredients

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

 

Directions:

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.

 

 

 

 

 

Flan

1 12 oz can evaporated milk 

1 14 oz can sweetened condensed milk   14 oz

1 oz cream cheese 

3 eggs

1 tsp vanilla  

 

Directions:

Blend all in a blender until smooth.

 

Baking Directions:

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.  

© 2018 WFAA-TV


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