At Home With Theresa

You all know how I adore flans – I have to try every single flan I cross paths with – Spanish Flan, Filipino Flan, Japanese Purin, Crema Volteada in Peru, Cuban Flan……and I love all variations of eggs, egg yolk, milk, cream, condensed milk, evaporated milk, and caramel! I even tried one that had cream cheese mixed in and that was yummy and super rich!

So imagine my surprise when a coworker at UCLA brought a flan topped chocolate cake to one of our potlucks! Heaven! I didn’t even really cared about the main dishes…I made a beeline toward the cake and took the first slice! He said it is called Choco Flan. I, of course, had to get the recipe. 😊

This recipe is for making Choco Flan in the ELB…I will be playing with the recipe more in the future as I want a thicker layer of flan. But this satisfied a chocolate cake/flan craving quickly. I will be updating the photos when I find the time to redo this recipe. If you don’t mind a little flan on a chocolate cake, this will definitely make you glad to have an electric lunchbox.

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*NOTE that this recipe uses regular sized measuring cups, NOT the tiny Itaki cup, unless specified.*

Caramel:

1/4 cup sugar

1 tablespoon water

Chocolate Cake:

1/2 cup all purpose flour

2 tablespoons cocoa powder

1 teaspoon baking powder

Pinch of salt

1/4 cup butter

1/3 cup sugar

1 large egg

1/2 teaspoon vanilla extract

2 1/2 tablespoons milk

Flan:

1 large egg

2 tablespoons heavy cream

1/3 cup condensed milk

1/2 teaspoon vanilla

1 teaspoon all purpose flour

1. Caramel: Place the ingredients for the caramel in the big bottom bowl if the ELB. Place on the stove over low heat and handling it with heat proof tongs, swirl constantly until you get a golden brown caramel. Set aside on s heat proof surface.

2. Cake: mix flour, cocoa powder, baking powder, and salt in a small bowl and mix well.

3. Cream butter and sugar in another bowl using an electric mixer, until light and fluffy. Add egg, vanilla, and milk. Blend well.

4. Add in the dry ingredients and mix until just blended. Pour batter into the bowl with caramel and smooth the top.

5. Prepare the flan mixture: in a small bowl, mix all flan ingredients until no more lumps remain. Pour flan mixture over chocolate batter. Cover with foil and add 120 ml water to the ELB base. Cover and steam until done, about 58 minutes.

Cool completely in the pan and chill until cold, around 4 hours to overnight. Enjoy!

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