We’ll start this story way back in March of 1993. Jonathan went to Ecuador on a short term missions project, and to see his sister who was a missionary there at the time.\u00a0 While there, he experienced an excellent dessert called Flan. Thanks to the Food Network and the internet, we all probably have heard of it now. At the time, however, it seemed way too hard to attempt to make.<\/p>\n

Fast forward 19 years. We are now in a newly formed Dinner Club where the hosts choose a menu and divvy up the courses of the meal to the attendees. Jonathan and I were asked to bring the dessert, which I thought was awesome. The whole evening was based on Rick Bayless and his Frontera recipes.\u00a0 We had the choice of making….wait for it….Flan de Cafe or Chocoflan!\u00a0 Jonathan was pretty excited that at last I would learn how to make this dessert.<\/p>\n

I read through both recipes, and settled on the Chocoflan. I had more of the ingredients on hand, and a pan that it would fit in. I cheated a little bit, and made a test cake the day before our dinner party. Good thing. More about that later.<\/p>\n

Here is the process, with the recipe…and in true Bredlow fashion, a few modifications.<\/p>\n

The recipe calls for a 10 inch round cake pan with three inch sides. I couldn’t find one in Williams Sonoma when I was at the Mall of America the last time, so I started looking online for ideas.\u00a0 I came across a video from Chef Marcela Valladolid from Food Network, where she made basically the same cake in a Bundt pan.\u00a0 Excellent idea!<\/p>\n

For the mold (Bundt pan) you will need<\/p>\n

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• a little softened butter and some flour<\/li>\n
• 1 cup store-bought or homemade cajeta (goat milk caramel)<\/li>\n<\/ul>\n

  I found an 8 ounce jar of goat milk caramel at Williams Sonoma, which was the only “exotic” ingredient.<\/p>\n

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