Description
This easy mini chocoflan recipe features creamy flan, rich chocolate cake, and caramel in perfect, individual servings—just like abuela used to make.
Ingredients
For the flan layer:
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
4 large eggs
1/4 cup whipped cream cheese
1 tbsp Mexican vanilla blend
For the cake layer:
1 box triple chocolate fudge cake mix
Ingredients listed on box (eggs, oil, water)
For the caramel:
1/2 cup cajeta or caramel sauce
Instructions
1. Preheat oven to 350°F and grease a 12-well muffin tin.
2. Blend flan ingredients until smooth.
3. Prepare cake batter according to box instructions.
4. Add 1/2 tbsp cajeta to each muffin cup.
5. Pour flan mixture evenly across all cups.
6. Gently spoon cake batter over flan.
7. Place muffin tin in a large roasting pan and fill halfway with hot water.
8. Cover loosely with foil and bake for 40–45 minutes.
9. Cool to room temp, then refrigerate 4+ hours or overnight.
10. To unmold, run a knife around edges and flip onto a plate.
Notes
Don’t skip the water bath—it ensures smooth, crack-free flan.
Letting them chill overnight improves flavor and helps with unmolding.