My, what a happy week it’s been! I celebrated my 24th birthday Wednesday with a completely gluten-free meal from Bonefish Grill that concluded a deliciously decadent GF macadamia nut brownie and a huge dollop of vanilla ice cream, followed by some low-key dancing to Motown hits at my favorite Gainesville gathering place, the Atlantic.
Then, Friday friends and I had a party, where my dear friend Miriam presented me with one of the most amazing things I had ever seen. It was a flan. It was a cake. It was a flancake.
The cake portion was made from Betty Crocker’s chocolate cake mix, but the rest was carefully and meticulously homemade, a lovely birthday surprise. Naturally I asked Miriam to share the recipe with me so that its splendor could be shared by all. It’s essentially making two desserts at the same time, one on top of the other, their individual flavors and textures blending to perfection in your mouth.
Here are Miriam’s instructions in her own words. You’ll want to use a Bundt pan for this recipe, and have a roasting pan handy for the ensuing water bath.
Preheat oven to 325 (or whatever the back of the cake box recommends)
For the flan mixture, blend the following ingredients together:
1 can condensed milk
1 can evaporated milk
1.5 tsp vanilla
1tsp ground cinnamon
To prepare nonstick mold:
Put 2/3 Cup sugar in a small sauce pan, heat and stir until a caramel is achieved (do not burn!).
Pour the caramel in the mold and immediately with wooden spoon make sure the walls of the mold are covered with the caramel, which quickly hardens as it cools down.
Place the mold in a roasting pan (will use for water bath while baking)
To Prepare Chocolate Cake Layer
Prepare one box of gluten free box cake as indicated in the package, and pour into the prepared mold, even out the batter in the mold (it was kind of thick- regular box cake mixes are much more watery). Then, on top of the cake batter pour the flan mixture and cover with foil.
Place roasting pan in the preheated oven, and add hot water to cover at least half of the cake mold. Bake for 40 min and remove foil. Then bake for another 30 min or so until toothpick comes out clean.
Make sure it cools down well before attempting to take it out of the mold.
Miriam, who was born and raised in Mexico, says, “We call it Chocoflan or ‘pastel imposible’ and of course you can make exactly the same steps with regular box cake. Always use the temperature recommended by the box.”
Happy Birthday to me, indeed.