Jelly Flan
Place the pan in a large roasting pan. Prepare the flan. Place 1 can sweetened condensed milk, 1 cup heavy cream, 5 large eggs, 2 large egg yolks, and 2 teaspoons vanilla extract in a blender and blend until smooth. Pour into cake pan. Pour the flan mixture over the caramel in the cake pan. Create water bath.
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In a bowl, mix table cream (or heavy cream), with condensed milk, and vanilla. Add hot milk/gelatin mixture to the bowl. Add food coloring, or turmeric for coloring*** if using any. Whisk until incorporated. Let flan mixture cool down slightly, for about 10 minutes. Pour it over the hardened caramel.
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Instructions. Preheat your oven to 350 degrees. In a heavy bottomed pan over high heat, add the 1/4 cup sugar and water. Allow to cook undisturbed until caramelized and brown in color (about 5 minutes) Divide the caramelized sugar between 4 ramekins. Add the remaining sugar, eggs, and vanilla to a bowl and whisk well.
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Step 1: Make the Caramel. Stir the sugar and 1/4 cup water together in a medium saucepan until the sugar is completely moistened. Bring the mixture to a boil over medium-high heat, without stirring. Continue cooking until the mixture begins to turn golden.
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Pour custard mixture into Bundt pan. Place roasting pan with Bundt pan into pre-heated oven, then pour hot water into roasting pan, about 5cm (2-inches) high. Bake for 45 minutes or until an inserted knife comes out clean. After removing from the oven allow to cool for 15 minutes, then using a thin knife, separate top edge of flan from the pan.
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Grease a bundt pan with butter, then coat the bottom with ½ cup cajeta. Make the cake batter by whisking together the sugar and butter in a large bowl until creamed. In a separate bowl, combine the all-purpose flour, cocoa powder, baking soda, and salt. Mix the two together, then add in the milk and eggs.
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Pour boiling water into the roasting pan until the water is about approximately halfway up the sides of the bundt pan and bake for 1 hour to 1 hour 15 mins, then remove the cooked flan from the oven. Please note that the flan will still jiggle a little at the center. It will firm up as it cools.
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Prep the pan: Spray an angel food cake pan or a 12 cup bundt pan (without a removable bottom) with cooking spray generously. Pour the caramel sauce evenly over the bottom of the pan. Combine the dry ingredients: In a medium bowl combine the flour, cocoa, cinnamon, baking soda, salt and mix; set aside.
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Position a rack in the center of the oven and preheat the oven to 350°F. Bring the water for assembly to boil and cover to keep warm while you prep the flan and chocolate cake. Make the flan. In the blender pitcher, combine the dulce de leche, evaporated milk, cream cheese, vanilla, and salt for the flan.
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Place all the flan ingredients in the blender and blend until smooth, about 1 minute. Gently pour flan mixture over chocolate cake batter. Using the back of a large spoon to pour the flan mixture over the cake batter will help make the job much easier. Pour about three quarters of the way up of the Bundt pan.
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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 3/4 full (extra batter can be used for cupcakes).
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Combine all of the ingredients in a blender and blend until smooth. Add the flan mixture to the bundt pan where you already added the caramel. Cover the bundt pan with aluminum foil and cook using the water bath method for 35 minutes in the oven at 375 degrees F or until the flan is partially but not completely firm.
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Step 6: Place the pan in a large baking dish and fill the baking dish with water until it reaches halfway up the flan pan. Bake the flan for 1 hour and 15 minutes at 350 degrees Fahrenheit. Step 7: Carefully remove the flan pan from the water bath, remove the lid, and let it cool to room temperature. Then place it in the refrigerator and chill for 4 hours or overnight.
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Preheat the oven to 350°F. Pour the eggs, sweetened condensed milk, evaporated milk and vanilla into a blender or food processor. Blend for 10 seconds, then pour the mixture into the cooled pan. Water Bath: If using a flanera pan, seal the lid.
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However, you can use a tube pan for recipes that call for a Bundt pan in many cases. Keep in mind that tube pans typically hold more batter than a bundt pan of the same size. Also, a two-piece tube pan with a removable inner core has the potential to leak. For heavy batters or cakes topped with fruit or syrupy ingredients, a solid, one-piece.
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Preheat your oven to 350 degrees. The rest of the ingredients for Rosa's Caramel Flan: eggs, sweetened condensed milk and evaporated milk. Pour the ingredients into a blender. Rosa made it in two batches: one can each of sweetened condensed milk and evaporated milk and 3 eggs in one batch and 4 eggs in the other batch.
