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"Hunger is the best sauce in the world."--Cervantes

Flan-Cocho/Spanish Custard and Cake Recipe

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This recipe for Flan-Cocho/Spanish Custard and Cake is from Moffitt Cancer Center United Way Cookbook 2014, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 eggs
1 (14 oz. can) sweetened condensed milk
1 (12 oz.can) evaporated milk
1 tsp. vanilla extract (optional)
1/2 box yellow cake
1 (8 oz. package) cream cheese
2 cups sugar
Directions:
Directions:
Pre-heat oven to 375º.

Place 2 cups of sugar in a pot and cook on medium heat until you get a golden light brown caramel. DO NOT BURN. IT TASTES BAD!!!

Take a round metal baking pan and coat it with the caramel all around the mold and set aside.(Be extremely careful while doing this, You are dealing with hot sugar)

FLAN MIXTURE: In a blender, mix 5 eggs, evaporated milk, condensed milk and cream cheese.(optional: add 1 tsp. of vanilla extract)

CAKE MIXTURE: In a separate bowl, mix 1/2 box of yellow cake or any cake flavor you desire. (Follow directions in the box).

First pour the flan mixture into the caramelized mold, then the cake mixture. IT MIGHT SINK, BUT DO NOT MIX!!!

Place the mold in the oven and cook for 1 hour and 10 min. (Best if done in “baño de Maria” known as bane-Marie/double boiler)

Once it is ready, place in the refrigerator to cool.

When cooled, run a knife all around the mold to un-stick it from the pan.

Very carefully, turn it over onto a flat plate just before you are going to serve it.

 

 

 

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