Mezcal Impossible Choco Flan

This classic Mexican desert will be impossible for anyone to resist. It is also a fun recipe to create because of the fact that the cake and flan reverse during the cooking process giving the cake its other name of “Flan Imposible”. The homemade cajeta is unctuous and full of flavor and it makes all the difference in the final result.

For the Cajeta:

1L goat milk

1 cup sugar

1 tbsp light corn syrup

¼ tsp salt

1 vanilla bean split lengthwise

¼ tsp baking soda, dissolved in 1 tbsp cold water

Combine the milk, sugar, corn syrup and salt in a medium saucepot. You will want to use a heavy bottom pot so you have better control over your caramel. Bring to a boil over medium heat, remove from heat and add the baking soda and stir carefully because this will cause the mixture to bubble up. Once the bubbles slow down, return to heat and adjust the temperature regularly to keep the mixture simmering gently. Cook until thick and dark brown, about 1 hour. Add vanilla bean and allow to cool then remove. If you find it is a little thick you can add hot water to reach a good consistency.

For the Mezcal Chocoflan:

Cake:

¾ cup sugar

¾ cup all purpose flour

1/3 cup cocoa powder

½ tsp baking soda

¼ tsp baking powder

pinch of salt

½ cup buttermilk

3 tbsp vegetable oil

1 egg

1 oz. Mezcal

Flan:

1 12oz can evaporated milk

1 14oz can condensed milk

4 eggs

1 oz. Mezcal

½ tsp salt

¾ cup chopped, toasted walnuts or pecans for garnish

Preheat oven to 350 degrees. Lightly grease an 8 inch cake pan. Pour cajeta over bottom of cake mold and spread up onto the sides of the mold with the back of a spoon. Refrigerate.

To make the cake combine sugar, flour, cocoa powder, baking soda, and baking powder. In a separate bowl combine buttermilk, vegetable oil, egg and mezcal. Add to the flour mixture and blend until there are no visible lumps in the batter. Pour into prepared cake mold and refrigerate.

To make the flan combine all ingredients in the blender and blend on high until there are no lumps. Pour gently into mold over cake.

Cover loosely with foil and place in a large baking dish. Place in oven and fill baking dish with boiling water to come halfway up the side of the cake. Bake for 45 minutes, then turn the oven up to 375 degrees and bake for 25-30 minutes longer until a cake tester inserted in the middle comes out clean. Turn off oven and allow flan to cool for 25 minutes inside the oven, then remove from bain marie and place in refrigerator for at least 4 hours. To unmold, run a knife around the edges of the flan and carefully flip onto an inverted plate. Garnish with nuts and serve cold or at room temperature. Now try to eat just one piece!