How to Bake the Perfect MINI CHOCOFLANS, so simple and perfect EVERYTIME!

sweetened condensed milk

🥗Healthier: coconut milk

💰Cheaper: regular milk + sugar

Coconut milk provides a dairy-free option.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

chocolate syrup

🥗Healthier: dark chocolate sauce

💰Cheaper: homemade chocolate sauce

Dark chocolate sauce can be lower in sugar.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

Beat 1/4 cup of cream cheese until smooth.

Add 5 eggs, 1 can of evaporated milk, 1 tbsp of Mexican vanilla, and 1 can of sweetened condensed milk to the bowl and mix for 2 minutes.

Set the mixture aside to prepare the caramel.

In a pan, add 1 1/2 cups of sugar and melt over medium-high heat for about 7 minutes until golden brown.

Carefully transfer the melted sugar into 12 mini silicone molds, adding about 2 tbsp of syrup to each mold.

Add 2 tbsp of the FL mixture to each mold.

Preheat the oven to 350°F.

Place the molds in a baking dish halfway filled with hot water and bake for 25 minutes.

Prepare the cake mix by transferring it to a bowl and adding 3 eggs, oil, and milk, then beat for 2 minutes.

Remove the molds from the oven and add 2 tbsp of cake mixture on top of each FL mixture.

Return to the oven and bake for another 20 minutes.

Check for doneness by poking the center of the choco flans.

Allow to cool for 10 minutes before removing from the water bath and flipping them over to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens