Cristina’s Rum Flancocho
Meticulously Perfected
Equipment
- Large Bowl
- Roasting Pan
- Wire Rack
- 1 Bundt Pan
Ingredients
Flan
- 8 oz Low fat cream cheese
- 1 can Sweetened Condensed Milk
- 1 can Evaporated Milk
- 5 large Eggs Room Temp
- 2 tsp Rum Extract
- 1 cup Caramel
Cake
- 1 box Cake Mix
- Water Use 1/2 the amount of water that is directed on the box (the other half will be rum)
- Rum Substitute the other 1/2 of water that is listed on the cake box with Rum
- Eggs Use as many as directed on the box
- Oil Use the amount the cake box lists
- 1 box Instant Pudding
Rum Glaze
- 1/2 cup Butter
- 1/4 cup Water
- 1 cup Sugar
- 1/2 cup Rum
Instructions
Make the caramel sauce for the Flan
- Put sugar on a saucer and caramelize sugar. Until golden brown liquid and no sugar remains . Immediately, pour the caramel in the bundt pan. Swirl the bundt pan so that the sugar coats the sides.
Make the Flan Custard
- Mix all of the flan ingredients and mix very well. Best if you use an immersion blender. If not, strain the custard in a strainer to remove all lumps.
Make the Cake
- Make the cake as directed on the back of the box. Substitute ½ of the water for rum.
Assemble the Flancocho
- Pour ALL of the flan custard into the bundt pan (with the cooled caramel already there). Then, pour and evenly distribute ¾ of the cake batter on top of the flan custard. DO NOT MIX. Just spoon on top or gently pour around the bundt. The total mixture should be 3 inches from the top to accommodate any rising..
- The Flan and the cake will magically separate in the oven
- Bake at 350 or 375 for 55-65 minutes in a water bath. Bake for 55-65 minutes
- Cake should be done (check with toothpick). Cake may look overdone. Will be dark brown. Flan will not be set. If you stick a knife or tooth pick too far down, the custard will be wet still. Can also determine if done by jiggling the cake. There shouldn’t be too much jiggle.
- After 65 minutes, turn off the oven and open the door. You can let the oven come down in temp with the flancocho in the oven still for a few more minutes.
- Remove from the water bath and let cool on the counter for 30 minutes to bring to room temperature.
Rum Glaze Optional
- Melt Butter and stir in water and sugar. Boil for 5 minutes stirring constantly. Remove from heat and stir in rum. Using a knife/fork/straw, polk holes into the cake part of the flan. Drizzle the rum glaze over and around the cake.
- Place in the refrigerator overnight or a minimum of 4 hours. The Flan will be set in the refrigerator.
- After the Flancocho has set. Remove from the refrigerator. Using a sharp knife, loosen the cake from the sides of the bundt pan. Scrape all sides and middle of the cake. Taking a large plate invert the bundt pan and tap the top of the pan until the cake falls.
- Liquid caramel should flood the plate.
- Ready to serve! 🙂
Tips
- Flan ingredients are best at room temperature
- Let the water bath preheat with the oven
- A turkey roasting pan is the perfect shape for the water bath!
- Making 2 at the same time is easier.
- Using the pan that was for the glaze, you can caramelize some pecans for a toper.
- Substituting the rum, you can make any flavor you want! (Almond and pumpkin are great flavors!)
Notes
