Pastel de 3 leches, flan y pan de chocolate 😋 SIN HORNO

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: milk + sugar

Coconut cream offers a dairy-free option with a similar texture.

evaporated milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk provides a lighter alternative.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories while adding sweetness.

Preheat the oven to 350°F (175°C).

Prepare a round cake pan by greasing it with butter.

In a saucepan, heat sugar over medium heat until it melts and turns golden brown, about 5-7 minutes.

Pour the caramelized sugar into the prepared cake pan, tilting to coat the bottom evenly.

In a blender, combine eggs, sweetened condensed milk, evaporated milk, and vanilla extract; blend until smooth.

Pour the milk mixture over the caramel in the cake pan.

Place the cake pan in a larger baking dish and fill the larger dish with water until it reaches halfway up the sides of the cake pan.

Bake in the preheated oven for 50-60 minutes, or until set and a knife inserted comes out clean.

Remove from the oven and let cool to room temperature.

Refrigerate for at least 4 hours or overnight.

To serve, invert the cake onto a serving plate, allowing the caramel to drizzle over the top.

Cooking Techniques

Spice Level:

Allergens