Disclosure: I was provided with the following information. However, my opinion is my own.
NESTLÉ® LA LECHERA® Sweetened Condensed Milk & renowned Mexican chef Pati Jinich from Pati 's Mexican Table show on PBS and author of the cookbook with the same name, announced a collaboration to inspire Latina moms in the United States to create culinary experiences for their families through snacks, desserts, and breakfast.
To help celebrate Hispanic Heritage Month, we are going to share one of Pati's recipes for Over-the-Top Chocoflan! Which by the way, looks delicious! Check it out below!
- Unsalted butter for greasing ramekins or molds
- 1 (15.8 ounces) NESTLÉ LA LECHERA Dulce de Leche (squeezable bottle) or 1 can (14 ounces) NESTLÉ LA LECHERA Dulce de Leche
- 1/2 cup unsalted butter, one stick, at room temperature
- 3/4 cup granulated sugar
- 1 large egg, at room temperature
- 3/4 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher or coarse sea salt
- 1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk
- 1 can (12 ounces) NESTLÉ® CARNATION® Evaporated Milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup coarsely chopped pecans, lightly toasted, optional garnish
- 6 strawberries, rinsed and sliced, optional garnish
Preheat oven to 350° F with a rack in the middle. Butter twelve 4- to 5-ounce ramekins. Drizzle a generous tablespoon of dulce de leche over the bottom of each ramekin. Set aside.
To make the cake: In a stand mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 3 minutes. Add the sugar and continue beating until fluffy, about 2 more minutes. Add the egg and beat until well blended.
Whisk together the flour, cocoa, baking powder, baking soda, and salt in a medium bowl. With the mixer on low, beat half the flour mixture and then half the buttermilk into the butter mixture, scraping down the sides of the bowl as needed. Repeat with the remaining flour mixture and buttermilk, beating until thoroughly mixed. Lastly, with speed on low, fold in the chocolate pieces just until combined. Set aside.
To make the flan: Combine the sweetened condensed milk, evaporated milk, eggs, and vanilla in a blender and blend until smooth.
To assemble: Spoon 2 heaping tablespoons of cake batter into each ramekin, filling them 2/3 full. Gently pour flan mixture on top of the cake batter, filling the ramekins to just below the rim. The contents of the ramekins will look messy, with bits of the cake batter floating in the flan mixture. Don’t worry, that’s the way it should look.
Place ramekins in a large baking pan or dish and pour enough hot water into the pan to reach halfway up the height of the ramekins. Cover the pan lightly with aluminum foil. Place the pan in the oven and bake for 50 to 55 minutes, or until the surface of the cakes feels firm.
Remove the baking pan from the oven and remove the aluminum foil. Remove the ramekins from the water bath and let cool completely. Cover each ramekin with plastic wrap and refrigerate for at least 2 hours before serving.
When ready to serve, remove chocoflans from the refrigerator and remove plastic wrap. The flans won’t look their most beautiful before you unmold them, but don’t worry! Run the tip of a knife around the edges of each ramekin, place an inverted plate on top, and flip. Give the flan a few seconds to drop onto the plate, or hold the mold and plate with both hands as you give it a nice shake. Remove the ramekin. Now the chocoflans should look and taste gorgeous!
Repeat with remaining chocoflans, garnish with chopped pecans and/or strawberries, if desired, and serve.
Each month between August 2014 and July 2015, the brand will share a unique two-minute video where Jinich will share a new recipe and will also share what inspired the creation. The first video will focus on the above Extraordinary Choco Flan, which combines traditional Flan with a touch of chocolate, which Jinich created to celebrate your child's extraordinary effort to complete a school project. This and other videos and recipes will be shared and promoted on the social media pages of La Lechera on LaLechera.com , Facebook , Twitter and YouTube and also on the social media pages of Jinich – including her blog , Facebook , Twitter , Instagram and Pinterest – so be sure to check them out! 🙂