Name: Flancocho Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 4 h 20 min
Yield: 14
Cuisine: Puerto Rican
Ingredients: 1 cup granulated sugar; 4 oz cream cheese; 14 oz sweetened condensed milk; 12 oz evaporated milk; 3 eggs; 2 tsp pure vanilla extract; 1 box vanilla cake mix

Photos of Flancocho Recipe

How To Make Flancocho

Flancocho is a Puerto Rican dessert that combines light cake and a topping of rich cream cheese flan. Everything is rounded out by caramel sauce.

Prep: 20 mins

Refrigerate: 3 hrs

Cook: 1 hr

Total: 4 hrs 20 mins

Serves:

Ingredients

For Flan:

1 cup granulated sugar
4 oz cream cheese, softened
14 oz sweetened condensed milk, (1 can)
12 oz evaporated milk, (1 can)
3 eggs, large, room temperature
2 tsp pure vanilla extract

For Cake:

1 box vanilla cake mix, or yellow cake mix

Instructions

Preheat to oven 350 degrees F. Set a kettle of water to boil for a water bath. Grease a large 12-cup Bundt or tube pan and place inside a larger baking pan such as a roasting pan. Set aside.
In a small saucepan over medium-low heat, melt sugar until completely dissolved. Watch carefully so it does not burn. Swirl the pan to stir. Remove from heat when it becomes amber or dark golden in color.
Immediately pour the melted sugar into the bottom of the cake pan, working quickly before it hardens. Set aside.
In a blender, combine cream cheese, sweetened condensed milk, evaporated milk, eggs and vanilla until smooth. Pour into pan over caramel sauce.
In a large bowl with a mixer, prepare cake mix according to the package instructions. Carefully pour over flan until pan is ¾ full. Don't stir the flan and cake batter together.
Pour hot water into large baking dish so that water comes halfway up the sides of the Bundt pan. Bake for 60 to 75 minutes, checking for doneness after 1 hour. A toothpick inserted near center should come out clean.
Remove cake from water bath and cool on wire rack. For best results, refrigerate overnight before unmolding. Place a serving plate over cake and then flip plate and cake together, right side up. Remove cake pan and serve. Store leftovers in refrigerator.

Nutrition

Sugar: 38g
:
Calcium: 193mg
Calories: 258kcal
Carbohydrates: 38g
Cholesterol: 65mg
Fat: 9g
Iron: 1mg
Monounsaturated Fat: 3g
Polyunsaturated Fat: 1g
Potassium: 249mg
Protein: 7g
Saturated Fat: 5g
Sodium: 118mg
Trans Fat: 1g
Vitamin A: 331IU
Vitamin C: 2mg

Nutrition Disclaimer

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