Mexican Chocoflan with Caramel Glaze
A traditional Mexican chocoflan dessert combining rich chocolate cake and creamy flan topped with golden caramel. This mexican-inspired desserts ready in about 95 minutes layers for caramel granulated sugar, softened unsalted butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 480 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, for caramel granulated sugar
- 1/2 cup softened unsalted butter
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup milk
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 4 oz softened cream cheese
- 3 large, for flan eggs
Instructions
- Step 1: Preheat oven to 350°F. In a medium saucepan over medium heat, melt 1 cup granulated sugar, stirring constantly until golden amber and liquid. Quickly pour the caramel into a 9-inch bundt or flan pan, tilting to coat the bottom evenly. Set aside to harden.
- Step 2: In a large bowl, beat 1/2 cup softened unsalted butter with 1 cup granulated sugar until fluffy. Add 3 large eggs one at a time, beating well after each addition, then stir in 1 tsp vanilla extract.
- Step 3: Whisk together 1 cup all-purpose flour and 1/4 cup unsweetened cocoa powder, then add alternately with 1/2 cup milk to the butter mixture, mixing until smooth.
- Step 4: Pour the chocolate cake batter over the set caramel in the pan.
- Step 5: In a blender, combine 1 (14 oz) can sweetened condensed milk, 1 (12 oz) can evaporated milk, 4 oz softened cream cheese, and 3 large eggs for the flan. Blend until creamy and smooth.
- Step 6: Carefully pour the flan mixture over the chocolate cake batter in the pan.
- Step 7: Place the pan inside a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the flan pan to create a water bath.
- Step 8: Bake for 1 hour 15 minutes until the flan is set (a knife inserted in the flan comes out clean).
- Step 9: Remove from oven and water bath; cool to room temperature, then refrigerate at least 4 hours or overnight.
- Step 10: To serve, run a knife around the edges, invert onto a serving plate so the caramel glaze covers the chocoflan.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mexican Chocoflan with Caramel Glaze take to make?
Total time is about 95 minutes (20 min prep + 75 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Mexican Chocoflan with Caramel Glaze?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Mexican Chocoflan with Caramel Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mexican Chocoflan with Caramel Glaze for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mexican Chocoflan with Caramel Glaze?
Mexican desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
