Flan is traditionally known for its sweet caramel taste and gelatin texture.  There are now variations to fit everyone’s taste buds. This experience can be made even more delectable by adding a layer of chocolate cake. This chocoflan is sure to have everyone licking their fingers and reaching for another slice! 

Yield: 12 servings 

Prep time: 20 minutes 

Cook time: 1 ½ hours 

Inactive: 2 ½ hours 

Total time: 3 ½-4 hours 

Ingredients: 

1 8-ounce pack of cream cheese 

4 eggs  

14 ounces of condensed milk 

12 ounces of evaporated milk 

Non-stick spray 

3-4 ounces of caramel syrup  

Choice of boxed chocolate cake mix 

Directions: 

To prepare for the water bath, preheat the oven to 350F and fill an aluminum turkey pan with 2 inches of water. The water bath, a process explained later, will be used to help bake the chocoflan.  

Place the water bath inside the oven to heat up.  

Spray a 9×13-inch-deep dish pan with non-stick spray, and then coat the pan with a thin and even layer of caramel. 

Blend together 4 eggs, condensed milk, and cream cheese in a blender together until smooth then pour mixture in pan. 

Cover the pan with an aluminum foil sheet. Before putting the flan in the water bath to bake, make sure there are small bubbles forming in the water. Be sure to set the flan pan in the water bath carefully, as the water will be hot.  

Bake the flan for 45 minutes or until the mixture is sturdy enough to hold the cake mix, as the cake batter will be poured on top later. Do not remove the water bath though; it will be needed again. 

Follow the preparations on the cake mix box. Carefully remove the lid from the flan pan, pour the cake mix over the top of the flan. It is okay if some batter seeps into flan; the baking process will separate them. 

Replace the aluminum foil and place it back inside the water bath. Allow it to bake following the approximation times on the cake mix box, or until a toothpick comes out clean. 

When the chocoflan is done baking, remove the dish from the water bath and allow to cool for 30 minutes. After a half hour, place the dish in the fridge for at least two hours. Leave it in the fridge overnight for best results. 

Once the treat has finished cooling in the fridge, place a baking sheet or plate over the pan. Hold both tightly and flip them, allowing the flan to easily slip out. If the flan does not slide out from the flip, gently pat the bottom of the pan until it comes loose. 

Serve the dish with your favorite beverage and enjoy! 

Do you have a recipe that would be perfect for college students? Send it in to The Runner at [email protected] for it to be featured.