D is for I don’t know what to write about. I’ve been thinking about this since Friday and don’t seem have any connection to the letter D.
I thought about writing about my brother Dan, but except to say that he’s a great dad, great husband to my SIL and great guy I don’t have much else to share.
I did a random word search and came up with dinosaur but don’t know much about them.
I thought about disciples of Jesus and couldn’t decide which one to talk about.
I like donuts but since I’ve been losing weight it didn’t seem appropriate to write about them.
I have been feeling very disorganized lately but didn’t want to air my dirty laundry (but I did do the wash on Saturday).
So, I think I’ll leave the letter D in the dust and move on to E next week.
Here’s a recipe that I call Dolce de Leche Bundt but it is also known as Chocoflan. Don’t let the length of the recipe put you off. It is so decadent and yummy that you’ll make it again and again!
Recipe courtesy Marcela Valladolid, 2009
- Prep Time:
- 20 min
- Inactive Prep Time:
- 1 hr 0 min
- Cook Time:
- 1 hr 0 min
- 10 servings
- 12-cup capacity Bundt pan
- Softened butter, to coat pan
- 1/4 cup cajeta or caramel sauce (or dulce de leche carmel sauce)
For the cake:
- 10 tablespoons butter, room temperature
- 1 cup sugar
- 1 egg, room temperature
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/3 cup cocoa powder
- 1 1/4 cups buttermilk
For the flan:
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 4 ounces cream cheese, room temperature
- 3 eggs
- 1 tablespoon vanilla extract
- 1/4 cup cajeta or caramel sauce
- 1/4 cup chopped pecans
Put an oven rack in the middle of the oven and preheat to 350 degrees F.
For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.
Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, giggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve!
Cook’s Notes: The batters may appear to mix when you pour them into the pan, but they completely separate while baking, with the flan ending up on the bottom when it’s inverted. I like eating it warm, but traditionally, it is chilled 24 hours before serving.
Flan is a rich, creamy, cooked egg custard. It is often flavored with vanilla and baked in a water bath to retain its delicacy.
Cajeta is a thick and creamy spread or paste made with caramelized sugar and milk. It is used as a desert on its own or as a topping. Also known as “dolce de leche,” it is sold in many supermarkets, Latin specialty markets or online. It can be substituted with a thick caramel sauce