Preheat oven to 175 degrees.
- Prepare cake batter according to the package instructions and set aside.
- Grease a baking pan, pour the goat milk caramel onto it. Tilt the pan on all
sides until the caramel covers the bottom evenly. Once the caramel has
set, pour the cake batter on it.
a blender add eggs, evaporated milk, condensed milk, vanilla extract, and mix well until smooth.
the flan mixture on top of the cake batter. Don't worry if the flan
mixes with the batter, during the cooking will devide them again.
a larger baking pan under the baking pan with the cake batter, and flan
mixture and fill the larger pan with water 1/2 of the way.
for about 1 to 1 1/2 hours until toothpick inserted comes out clean.
- When you take the choco-flan out of the oven, run a thin knife around
all the edges and give it a slight shake to loosen the caramel, and
the chocoflan from the pan. Cool for 20 minutes. Turn it on the service dish.
- Placed it on the fridge for about 2 hours before served it.