Dessert for 16

Mexican Chocoflan

Name: Mexican Chocoflan
Total time: 390 min
Yield: 16 servings
Cuisine: Mexican
Ingredients: 1 cup sugar; 1 can 12 oz evaporated milk; 1 can 14 oz condensed milk; 4 eggs; 4 oz cream cheese; 1 tsp vanilla extract; 1 3/4 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 cup granulated sugar; 1 tsp baking powder; 1 1/2 tsp baking soda; 1/4 tsp salt; 2 eggs; 1 cup milk; 1/2 cup vegetable oil; 2 tsp vanilla extract; 2 tbsp hot coffee

Chocolate cake and creamy flan bake together in caramel inside a water bath, then chill until firm.

$0.52per serving $

390 minstart to table

16servings

Mexican Vegetarian Budget Desserts

Ingredients

1 cup sugar
1 can 12 oz evaporated milk
1 can 14 oz condensed milk
4 eggs
4 oz cream cheese
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
2 tbsp hot coffee

Steps

Heat 1 cup sugar in a 12-cup Bundt pan over medium heat until it melts into caramel, then tilt to coat the pan.
Blend the evaporated milk, condensed milk, 4 eggs, cream cheese, and 1 teaspoon vanilla until smooth.
Whisk the flour, cocoa, 1 cup sugar, baking powder, baking soda, and salt in a large bowl.
Stir in the remaining eggs, milk, oil, 2 teaspoons vanilla, and hot coffee until a smooth cake batter forms.
Pour the cake batter over the caramel, add the flan mixture, cover with foil, and set the pan in a larger pan with hot water.
Bake at 350 F for 60 minutes, cool briefly, and refrigerate for 5 hours before unmolding.

Main ingredient on sale this week? See what to make with eggs on sale.