Easy Mini Chocoflan Recipe That Works Every Time
This easy mini chocoflan recipe features creamy flan, rich chocolate cake, and caramel in perfect, individual servings—just like abuela used to make.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hr 05 min (chill time 5h)
- Yield: 12 mini chocoflans
- Category: Dessert
- Method: Baked
- Cuisine: Mexican
- Diet: Vegetarian
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.
Find it online: https://www.claricerecipes.com/easy-mini-chocoflan-recipe/