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video by: kraft
This caramel-chocolate flan is a show-stopper, but ridiculously easy to make. Watch the video and see for yourself!
15 min
1 hr 45 min
24 servings
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I've made this a few times now and it always comes out beautiful!
This recipe is a lot of work for what you get out of it. I thought the white part would be more like cheese cake it wasn't. It was just OK.
Very good, will definetly make again.
Love ChcocFlan. This is a great recipe, and I have used it as is, and at times have made some changes. Great, no matter what. Sometimes I use sweetened condensed milk in place of sugar, and reduce the cream cheese to 4 oz. Like I said, it's lovely either way. Five stars all the way.
OMG! This recipe was so much easier than the one I already had. And, it just popped out of the pan like a dream and the caramel sauce just flowed over the cake. Absolutely a show stopper! The new must have dish for Christmas!
It was delish and easy to make!
Loved it!!!!
I just made this to take to an Easter party tomorrow, I set a small amount to test on the is alright with the milk chocolate cake mix but I would definatly recommend making it with the Devils chocolate cake mix. it is pretty amaing how the cake will end up at the bottom & the flan sinks to the top. It is very yummy!
This was AWESOME!! I had so many wonderful reviews on this cake I made for work & everyone wants me to make it again since they are not bakers!! (or maybe they think it is to hard- cause they could not figure how it all came together):)
Flippin' fantastic! It takes a little while to make but will be even easier the second time around. I wasn't able to find the cajeta and what I used was too thick (don't trust the recipe in one of the reviews I found on here to just heat sugar and 2 Tbsp. of water....did NOT work!) but the cake still turned out fantastically and would be great without the cajeta. The cake was so moist and the two flavors just went together beautifully.
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