Chocoflan

Ingredients

• 1% Lowfat Milk

  Lactaid

  1 cup or 100g

• Evaporated Milk, Lowfat, 2% Milkfat

  Carnation

  24 tbsp or 1.2kg

• Sweetened Condensed Milk

  La Lechera

  20 tbsp or 1000g

• Egg

  Whole, fresh eggs

  5 large or 250g

• Cookies

  Maria

  10 cookies or 64g

• Mexican Vanilla Blend

  Molina

  1 tsp or 100g

• Food Color, Gel, Classic Colors

  Betty Crocker

  ¼ tsp or 2g

• Sugar

  White, granulated sugar

  1 cup or 200g

• Chocolate Cake Mix, Devil's Food

  Great Value

  1 package or 488g

• 1% Lowfat Milk

  Lactaid

  1 cup or 100g

• Egg

  Whole, fresh eggs

  3 large or 150g

• Olive oil

  Salad or cooking

  ½ cup or 108g

Directions

1. Mix a cup of a milk, evaporated milk, condensed milk, cookies, vanilla, and food coloring in a bowl. Set aside.
2. Mix the cake mix, eggs, and milk in a bowl, set aside.
3. In a large pot (tall) set water to boil, add a small grilled to elevate the choco flan.
4. Melt the sugar and water in a pot, then once it starts to melt and rise, pour all over your flan mold and swirl around until the glaze is spread evenly.
5. Pour the flan mixture in, then your cake mixture (the order does not matter)
6. cover the top with 2 layers of aluminum foil, secure around the brim with a rubber band. Puncture a cross in the little hole of the mold, and secure around.
7. Once the water starts to boil, set the flan inside the pot (bottom up), and cover the pot with a lid on medium heat.
8. Set the flan to cook for 1hr and 10 minutes minutes, if a stick passes through clean then it is ready.
9. Once it is ready, carefully take out and set to cool in room temperature.
10. After it had cooled down and isn't too hot, store in the fridge overnight.
11. Serve at any time.