If you enjoyed this, there's more Barry tries recipes on this playlist th-cam.com/video/tgzxe7jJ6oA/w-d-xo.html&pp=gAQBiAQB You can find the recipe steps in my own words here with some hints and tips barrylewis.net/recipe/impossible-magic-chocoflan-cake/
Hey Barry, the water actually keeps the temperature of the pan low, since water can't go above 100C without turning into steam. It's a very gentle way of baking. In this case it's probably don't because of the flan :)
*THE SCIENCE!* - The custard mix for the flan has no leavening agent in it, and thus remains very dense. Before setting, the cake mix turns into a foamy liquid, allowing the more dense custard mix to pass through it. The foamy liquid then sets into cake whilst the custard sets into flan. It's molecular gastronomy at its least showy, but still a blast to try.
If you're not allergic to chocolate, I'd suggest a chocolate syrup. It works with both coconut and strawberry, and would tie the flavors together nicely.
Here in Mexico we do flan with condensed milk, evaporated milk, eggs, vanilla extract and for the caramel we melt sugar and pour it in the bottom of the mould, also you can add salt to the whole mixture to boost flavors. If you like Mexican food try Chiles rellenos or pescado a la Veracruzana. Great channel always enjoy your content.
It's to do with the densities of the mixtures while they're baking, the custard thickens and becomes more dense and the gas bubbles in the cake mix make it less dense and float to the top. As it finishes baking and they set they stay like that.
@@mrbarrylewis glad to help! Also the water bath is so the flan custard stuff on the bottom doesn't get too hot otherwise it curdles and gets big bubbles in it, if it's in water it can't get above a hundred degrees.
@@mrbarrylewis I saw most of the flan mix go down right as you poured it over the cake mix before baking! So I'm not very surprised that the flan ends up on top after tipping it out.
Yeah, you see at 3:39 (prior to cooking) it's all already at the bottom. I would guess either density differences (which would be easy to check for those raw batters) or the Brazil nut effect.
This is my husband’s favorite dessert, and I always make it for his birthday. The recipe I use doesn’t use box cake mix and is stiffer, so all of the egg mixture is on top when you first put it in the oven. It takes a long time to make between the assembly, baking and cooling, but I’m always happy to make it for my husband because he is always so thrilled! The recipe I use is from American’s Test Kitchen.
Always fascinates me that everyone pours boiling water into a bain marie, then carries a pan of boiling water and viscous cake mixture to the oven - rather than pouring the water into the pan once it’s in the oven
I love how excited Barry is for this. Meanwhile our Mexican family had chocoflan last week for my daughters’ birthday. I’m used to there being much more flan than cake
Hi Barry, I am an independent professional wrestling manager based out of Indiana named Mortimer Blankenship. The most famous person I have managed is Jerry the King Lawler.
So my claim to fame: I once worked in a cafe in a popular vacation spot for famous people. I only met one of those famous people, but I actually got to talk to her. It was a lady who has a tv show or two (I never actually watched them but my mom did). You'd think it would be a normal conversation or something, but nay. Her young son with friends bought pancakes at the cafe, they only ate like half a portion each and later in the day she came in all annoyed that they didn't eat them all but still had to pay the whole price. :') Famous rich people and they're still more stingy than I, struggling for money, am.
Barry you’re not as old as me but back in the seventies I remember a packet cake mixture that had 2 packet made them up n one on bottom n one on top,but the amazing thing was they swapped from top to bottom!!!! As kids me n my brother were amazed by it!!!! Wish I could remember what they was called ❤😂❤
Hi Barry! We usually add a can of evaporated milk and half a block of cream cheese to the flan mixture (along with everything else you added) for the best flan!
Amazing video as per Barry!! Can't wait for the new kitchen! Videos are getting better and better and the fact you do all the editing yourself is insane. Wish you all the best for the future ,you inspire so many to cook
The first time I saw this being made was on America's Test Kitchen, and it was absolutely amazing to watch. They made most everything from scratch, and they explained that it had to do with the density of both the flan and the cake.
You can use brownie mix. You can also use cream cheese in the flan. It would make the flan creamier. That's how I make it. Every Mexican tia that I know has her own recipe.
This is one of my go to desserts, my flan recipe is two cans, condensed sweetened milk, two cans, evaporated, milk, and three eggs, and a tablespoon vanilla. It makes a much more sweet custard like Fann, and not overly eggy
I make something called an Impossible Pie. Coconut, eggs, milk, flour, butter, all mixed in a blender. It separates into 3 layers....bottom crust, middle custard, coconut crunchy top. Simple and delicious 😊
Well, this was a magical time. Thanks for this video as always Barry! How about next you try pound cake! You're very familiar with those as a proud english man after all!
I make a peach cobbler and a chocolate pudding cake on this same principal. The cobbler you put the batter in first and the fruit and liquid on top. When it comes out, the batter has risen and the fruit is on the bottom. With the pudding cake you put the batter on the bottom, then you put brown sugar, cocoa powder and boiling water on top. When it comes out you have cake on top and chocolate sauce on the bottom.
I love chocoflan, it's very popular in Mexico; in my house we usually put a little liquor in the flan mix, and also use evaporated milk instead of regular mix; it gives it a better texture and less egg flavour. Also we do the caramel just by puting sugar in the pan and heating it up before the mixes go in.
I once saw a magic show (was free with my stay at the Flamingo hotel) in Las Vegas where I was seated like less than a meter from the magician's feet, and I once learned a little magic, which sometimes allows me to notice how they did it. I have no clue how that man did any of his tricks. He did it right in front of me, and I didn't catch it at all. He was utterly amazing.
I bake my chocolate chip banana bread in a Bundt pan. It cuts the baking time in half, and the bread is baked through without getting a burnt top and soggy middle. There is a trick to turning out baked goods from Bundt pans.
I love my bundt pan. The cakes always turn out moist and stay moist for a while. And cutting portions are never an issue and you can eat the cake with your hand. 😁❤ Just grease and flour it well.
i had the grandkids over, wanting to make some oat cookies, so i said ok and watched them while read the paper... how ever i didnt watch as much as i should have as they got the recipe right but added a extra item.... they added a packet of stuffing mix... before you ask i did try it and its a unique flavor... workd well with a horseraddish dip.
@@mrbarrylewis well it tastes like it should be covred in gravy with sunday dinner but it also tastes like it could be a breakfast bar aswell... basic oat cookie mix with a packet of sage and onion stuffing, have at it... improve it, because i actually liked it... cant tell the kids that or they gunna be mixing all kinds of packet food together...
This is one of my and my grandma´s favorite cakes :3 We have never made it ourselves but there are a few places in Guatemala that sells them and ours have not been eggy, it's literally been like a flan on top of a moist chocolate cake, maybe they use packed flan mixes? xD I do think that it is of Mexican origin too, but I'm not sure.
I'm not famous by any means, but I've worked on multiple pieces of software that you've almost definitely used in some capacity. Also I am a joint recipient of an Emmy award (my role was entirely offscreen though).
My claim to fame is that my grandpa was friends with George Mitchell of the black and white minstrels and both my grandma and grandpa are buried next to him 😊
I made a chocoflan a few years ago on a lark and was sure I'd done something horribly wrong when the batter and the custard switched places when I was pouring them. I definitely had the exact same "WOAH!" reaction when I tipped it out. It's SUCH a heavy rich dessert, but I've never seen anything quite like it.
Im really looking forward to seeing you in your new kitchen garden! 😁 do you have any idea how long it will be for your first video in the new kitchen? :)
Here’s what you’re missing, melt a cup of sugar to make caramel & add that to the bottom of your pan, EVENLY all at the bottom. Let cool & add cake mix. Id also try the flan part with Condensed Milk & Evaporated Milk, INSTEAD of regular milk. I’d also add half a block of cream cheese (4oz) Increase the vanilla to a tablespoon & you’ll notice the difference, it’s DIVINE.
Barry it's that time again, Barry please please make Hungarian Lángos, it's is fried dough that tastes delicious, you can have many different toppings, usually sour cream and cheese, but you can have anything! Caution they're addictive! Also this video was awesome!
i recently had the pleasure of feeding the crown prince of denmark and on a completely different skill set i dressed 5 soldiers of different rank who where at the coronation on parade :)
Hey Barry, I think that flan is not normally that texture. I don't think anyone wants a fluffy sweet egg. I have tried the cake flan before, and it was creamy like a pudding, but set like a jello. Maybe try some mixture using pudding with jello? Was the cake moist even if it was dense? It's a bit hard to tell from a video. (lol no claim to fame, and fine with it.) I very much enjoyed the experiment, and think it was fairly successful. It did look rather good. Thank you for the cooking science; I love that! Huge hugs for Mrs Barry, and your girls!
@@Chaos_Senpai I'm one of those people that like tiramisu, cheese cake, or no sweet at all. I've never tried making flan, but I've had it. You don't go over to your friends, and refuse their cooking. So I've had flan cake the chocolate cinnamon is good if you can eat cinnamon, and the flan is very caramel flavored. If I had to make the cake I'd have coffee instead of cinnamon, cheese cake instead of flan. lol
I really love this dessert but I haven't done this recipe , it's very famous in Jordan some people make it easly using a betty crocker chocolate cake and a crème caramel mix 🤤
My first claim to fame is, Barry Chuckles son was in the year below me at school 🤣 And my second claim to fame is, I was working at Shaun Murphys local when he won the snooker World championship 😂
I saw Condorman’s car go past on a flat bed truck once when I think was 5. Can’t remember much else about my 5th year on this planet but for some reason I remember that.
I rememebr Emmymade doing this one, and it's definitely a mind-blower of a dessert, but I bet it was discovered by accident when someone thought they made a mistake mixing the stuff together, but people loved it anyway... :P
Cakes cooked in a Bundt tin should take less time because you have heat through the centre as well as the outside. Maybe it's the size and depth of that tin that makes it take longer. I guess this cake works the same way as a self-saucing pudding, except this time the sauce is a custard instead. Also the water bath would be for the flan layer. If you cook egg tarts or flans with too much direct oven heat you'll get scrambled eggs instead of a nice smooth, well set custard.
I was in the same class at school as a girl who's dad was in the original Crossroads and Coronation Street. He was a professional actor not just an extra.
I was close friends with Bobby Ball (from Cannon and Ball) before Covid took him ❤ But I also knew Paul Daniels, which is probably more appropriate to your magic bake 😉
This is fascinating! I saw the texture of the flan on top when it was ready, though, and was dreading the tasting! Looks like the temperature got too high for the flan, not enough water around the tin. Sweet form set scrambled egg is not a nice texture. I'd love to try this myself - flan can be highly tricky to get perfect.
I think if you give it an overnight chill th egginess will wear off. Whenever i make impossible coconut pie it needs a day for the egginess to disperse.
If you enjoyed this, there's more Barry tries recipes on this playlist th-cam.com/video/tgzxe7jJ6oA/w-d-xo.html&pp=gAQBiAQB
You can find the recipe steps in my own words here with some hints and tips barrylewis.net/recipe/impossible-magic-chocoflan-cake/
Rest assured that we always enjoy them mate! You're just SO wholesome! And i hope mrs B had a fantastic mother's day!❤❤❤
@@danielsantiagourtado3430 We didn't celebrate it this weekend we had ours earlier in the Year! Had to check the dates then!
@@mrbarrylewis Will do mate! Still loved the video and your childlike wonderment and joy!
Valerie Bertanelli the American tv star/celebrity cook makes a cake similar to this called a love cake.
Add a stick of cream cheese to flan to create a smoother less eggy taste and texture. Top the caramel sauce with raspberries or strawberries.
Hey Barry, the water actually keeps the temperature of the pan low, since water can't go above 100C without turning into steam. It's a very gentle way of baking. In this case it's probably don't because of the flan :)
I think he should have added water to the pan during the 80 minutes - he let it all evaporate and the cake and flan looked overcooked
@@TamarLitvot Yes, you are right. That's why it was eggy and rubbery, which really isn't a good flan texture :)
Did u realise how u pronounce Betty Crocker ???? Lol 😊
@@TamarLitvot Or start off with way more water than just a liter. He gave the tin just a foot bath.
@@rolfs2165 yes! I noticed that.
*THE SCIENCE!* - The custard mix for the flan has no leavening agent in it, and thus remains very dense. Before setting, the cake mix turns into a foamy liquid, allowing the more dense custard mix to pass through it. The foamy liquid then sets into cake whilst the custard sets into flan. It's molecular gastronomy at its least showy, but still a blast to try.
Mrs. B. made the whole endeavour worthwhile 😂 I find it hilarious when you learn about things she doesn't like 😂
So cute and wholesome when he was jumping about with excitement it worked!
Genuinely loved that it worked!
The magic chocoflan sounds like a childrens book 😂
Yes, one wrote by Roald Dahl.
It all happens in the Land of Cake wer the Evil Dr CornFlake and his Taffa Cakes take on theThe Royal Icing Family 😂
And since Roald Dahl is no longer, we now need someone who can write, to put all these bits into a proper story.
I’m going to try this with strawberry cake mix, strawberry syrup and coconut milk based flan. You’ve inspired me !
Sounds great!
If you're not allergic to chocolate, I'd suggest a chocolate syrup. It works with both coconut and strawberry, and would tie the flavors together nicely.
That sounds awesome.
I’ve always made this with vanilla or chocolate cake. Can’t believe I never thought about trying it with strawberry cake.🤦🏻♀️
Here in Mexico we do flan with condensed milk, evaporated milk, eggs, vanilla extract and for the caramel we melt sugar and pour it in the bottom of the mould, also you can add salt to the whole mixture to boost flavors.
If you like Mexican food try Chiles rellenos or pescado a la Veracruzana. Great channel always enjoy your content.
It's to do with the densities of the mixtures while they're baking, the custard thickens and becomes more dense and the gas bubbles in the cake mix make it less dense and float to the top. As it finishes baking and they set they stay like that.
Amazing! Thanks thought it was something like that!
@@mrbarrylewis glad to help! Also the water bath is so the flan custard stuff on the bottom doesn't get too hot otherwise it curdles and gets big bubbles in it, if it's in water it can't get above a hundred degrees.
@@mrbarrylewis I saw most of the flan mix go down right as you poured it over the cake mix before baking! So I'm not very surprised that the flan ends up on top after tipping it out.
Yeah, you see at 3:39 (prior to cooking) it's all already at the bottom. I would guess either density differences (which would be easy to check for those raw batters) or the Brazil nut effect.
You're a wizard, Barry
How can you not love this cake?!!!
Flan is delicious! Add chocolate to it and it makes it amazing!
This is my husband’s favorite dessert, and I always make it for his birthday. The recipe I use doesn’t use box cake mix and is stiffer, so all of the egg mixture is on top when you first put it in the oven. It takes a long time to make between the assembly, baking and cooling, but I’m always happy to make it for my husband because he is always so thrilled! The recipe I use is from American’s Test Kitchen.
Do you think they overcooked it a bit here making the flan too hard?
My cling to fame is that my cousin is the Jackson fives manager . Great video .
Always fascinates me that everyone pours boiling water into a bain marie, then carries a pan of boiling water and viscous cake mixture to the oven - rather than pouring the water into the pan once it’s in the oven
Well, it's easier to shoot if you're not trying to pour whilst holding a camera. This is why he needs a camera operator.
Yes I was thinking that exact same thing myself as I watched!!!!
I always pour it in one I have everything on the oven. So much easier
I love how excited Barry is for this. Meanwhile our Mexican family had chocoflan last week for my daughters’ birthday. I’m used to there being much more flan than cake
Hi Barry, I am an independent professional wrestling manager based out of Indiana named Mortimer Blankenship. The most famous person I have managed is Jerry the King Lawler.
So my claim to fame: I once worked in a cafe in a popular vacation spot for famous people. I only met one of those famous people, but I actually got to talk to her. It was a lady who has a tv show or two (I never actually watched them but my mom did).
You'd think it would be a normal conversation or something, but nay. Her young son with friends bought pancakes at the cafe, they only ate like half a portion each and later in the day she came in all annoyed that they didn't eat them all but still had to pay the whole price. :') Famous rich people and they're still more stingy than I, struggling for money, am.
I LOVE LOVE LOVE flan, so i am gonna totally have to make this.
Barry you’re not as old as me but back in the seventies I remember a packet cake mixture that had 2 packet made them up n one on bottom n one on top,but the amazing thing was they swapped from top to bottom!!!! As kids me n my brother were amazed by it!!!! Wish I could remember what they was called ❤😂❤
Jell-O 1 2 3!!
I live in the same state as Steven king. I also fish out of one of the biggest please that supply's lobster's to the world.
I don't cook at all but I watch Barry because he's so uplifting 🥰
Hi Barry! We usually add a can of evaporated milk and half a block of cream cheese to the flan mixture (along with everything else you added) for the best flan!
This is very decent of you.
It amazes me one can do this whenever they want and no one checks. Super nice cake.
checks what?
Brilliant & thanks Barry n Mrs B 😋👍
Awesome! Love your excitement about it too! Your energy is awesome! Many blessings ❤
Amazing video as per Barry!! Can't wait for the new kitchen! Videos are getting better and better and the fact you do all the editing yourself is insane. Wish you all the best for the future ,you inspire so many to cook
Awesome Video Barry Lewis
In the US we have this stuff called monkey bread which is basically a pull apart cinnamon roll and the highest purpose for a bundt pan.
Monkey bread is also magic. It seems like there's a lot of it, when it comes out of the oven- then it's gone.
Nope: highest purpose is carrot cake!
The first time I saw this being made was on America's Test Kitchen, and it was absolutely amazing to watch. They made most everything from scratch, and they explained that it had to do with the density of both the flan and the cake.
Chocoflan is my favorite! Recently I decided that it needed something “extra” and added a cheesecake layer, it was delicious
That would be amazing
You can use brownie mix. You can also use cream cheese in the flan. It would make the flan creamier. That's how I make it. Every Mexican tia that I know has her own recipe.
Another awesome magical creations and one of my moments of Fame was meeting yourself and Ashen’s at mcm back in may 2015
favourite time of the day ! i love sitting and having a mini barathon whilst i have my tea! even better with a new upload 🎉😊
This is one of my go to desserts, my flan recipe is two cans, condensed sweetened milk, two cans, evaporated, milk, and three eggs, and a tablespoon vanilla. It makes a much more sweet custard like Fann, and not overly eggy
I make something called an Impossible Pie. Coconut, eggs, milk, flour, butter, all mixed in a blender. It separates into 3 layers....bottom crust, middle custard, coconut crunchy top. Simple and delicious 😊
Well, this was a magical time. Thanks for this video as always Barry! How about next you try pound cake! You're very familiar with those as a proud english man after all!
Barry, This looks awesome. Looks so good. I'm trying this this week! ❤
Nice one thanks!
I make a peach cobbler and a chocolate pudding cake on this same principal. The cobbler you put the batter in first and the fruit and liquid on top. When it comes out, the batter has risen and the fruit is on the bottom. With the pudding cake you put the batter on the bottom, then you put brown sugar, cocoa powder and boiling water on top. When it comes out you have cake on top and chocolate sauce on the bottom.
Great to wake up to a barry video 😊
Morning!
My 2 favorite desert so i will try !!!!!❤
I love chocoflan, it's very popular in Mexico; in my house we usually put a little liquor in the flan mix, and also use evaporated milk instead of regular mix; it gives it a better texture and less egg flavour. Also we do the caramel just by puting sugar in the pan and heating it up before the mixes go in.
I loved your reaction when you first lifted the pan! Almost fear AND awe combined!!!!💙💙
What fun. Thank you, Barry
Thanks Matthew
I always have this my birthday 😋
This has been on my list to make for ages!!
I once saw a magic show (was free with my stay at the Flamingo hotel) in Las Vegas where I was seated like less than a meter from the magician's feet, and I once learned a little magic, which sometimes allows me to notice how they did it. I have no clue how that man did any of his tricks. He did it right in front of me, and I didn't catch it at all. He was utterly amazing.
Wow! Looks delicious!
7:26 disclaimer; NEVER put something straight from the oven into your freezer, unless you want to buy a new freezer 😊
Fabulous Job Barry👊💥
Cool concept!
I remember my mom used to make it when I was young. In Arabic it is called Qudrat Qader قدرة قادر which means miracle.
Just what i needed today
Glad the video can help in some way, take care :)
I bake my chocolate chip banana bread in a Bundt pan. It cuts the baking time in half, and the bread is baked through without getting a burnt top and soggy middle. There is a trick to turning out baked goods from Bundt pans.
I love my bundt pan. The cakes always turn out moist and stay moist for a while. And cutting portions are never an issue and you can eat the cake with your hand. 😁❤
Just grease and flour it well.
Great job keep the videos coming. My mom dated the Nature Boy Rick Flair
Greasing the pan you need to find something called Sprink or Real Ease, both have releasing agents in them for baking.
Youre a tru Wiz in the kitchen Barry! Abrakadavra mate!🎉🎉😊😊
i had the grandkids over, wanting to make some oat cookies, so i said ok and watched them while read the paper... how ever i didnt watch as much as i should have as they got the recipe right but added a extra item.... they added a packet of stuffing mix... before you ask i did try it and its a unique flavor... workd well with a horseraddish dip.
amazing! Actually quite like the sound of that
@@mrbarrylewis well it tastes like it should be covred in gravy with sunday dinner but it also tastes like it could be a breakfast bar aswell... basic oat cookie mix with a packet of sage and onion stuffing, have at it... improve it, because i actually liked it... cant tell the kids that or they gunna be mixing all kinds of packet food together...
Im very surprised how surprised you both were about the texture of the flan… “eggy custard?” 😭😭😭
This is one of my and my grandma´s favorite cakes :3 We have never made it ourselves but there are a few places in Guatemala that sells them and ours have not been eggy, it's literally been like a flan on top of a moist chocolate cake, maybe they use packed flan mixes? xD I do think that it is of Mexican origin too, but I'm not sure.
I'm not famous by any means, but I've worked on multiple pieces of software that you've almost definitely used in some capacity. Also I am a joint recipient of an Emmy award (my role was entirely offscreen though).
😋 They'd make gorgeous desserts in the tiny bundt tins.
I think my mom has made this before cant remember though. Its very popular here in Puerto Rico translated as Flancocho
My claim to fame is that my grandpa was friends with George Mitchell of the black and white minstrels and both my grandma and grandpa are buried next to him 😊
I made a chocoflan a few years ago on a lark and was sure I'd done something horribly wrong when the batter and the custard switched places when I was pouring them. I definitely had the exact same "WOAH!" reaction when I tipped it out. It's SUCH a heavy rich dessert, but I've never seen anything quite like it.
It’s the same idea as a self saucing chocolate pudding - to do with the density of the mixes and it will meld the flavours as it creates the sauce!!
We have this exact recipe here in Brazil but we use a sugar base coating instead of pre-made caramel
Im really looking forward to seeing you in your new kitchen garden! 😁 do you have any idea how long it will be for your first video in the new kitchen? :)
Very close now, just trying to furnish it really! It's plumbed in etc
Omg looks like a giant donut I need to try this
Here’s what you’re missing, melt a cup of sugar to make caramel & add that to the bottom of your pan, EVENLY all at the bottom. Let cool & add cake mix. Id also try the flan part with Condensed Milk & Evaporated Milk, INSTEAD of regular milk. I’d also add half a block of cream cheese (4oz) Increase the vanilla to a tablespoon & you’ll notice the difference, it’s DIVINE.
Barry it's that time again, Barry please please make Hungarian Lángos, it's is fried dough that tastes delicious, you can have many different toppings, usually sour cream and cheese, but you can have anything!
Caution they're addictive!
Also this video was awesome!
So, my hubby & daughter was on a local show called "Project Pitch it" They were on the last episode of the 1st season.
i recently had the pleasure of feeding the crown prince of denmark and on a completely different skill set i dressed 5 soldiers of different rank who where at the coronation on parade :)
Hey Barry, I think that flan is not normally that texture. I don't think anyone wants a fluffy sweet egg. I have tried the cake flan before, and it was creamy like a pudding, but set like a jello. Maybe try some mixture using pudding with jello? Was the cake moist even if it was dense? It's a bit hard to tell from a video. (lol no claim to fame, and fine with it.) I very much enjoyed the experiment, and think it was fairly successful. It did look rather good. Thank you for the cooking science; I love that! Huge hugs for Mrs Barry, and your girls!
I think he incorporated too much air into the mixture using the blender
@@Chaos_Senpai I'm one of those people that like tiramisu, cheese cake, or no sweet at all. I've never tried making flan, but I've had it. You don't go over to your friends, and refuse their cooking. So I've had flan cake the chocolate cinnamon is good if you can eat cinnamon, and the flan is very caramel flavored. If I had to make the cake I'd have coffee instead of cinnamon, cheese cake instead of flan. lol
@@Chaos_Senpai I think he overcooked it. It shouldnt be like a tortilla!
Possibly cornstarch would have helped a bit to get a different texture.
Like putting it into the flan mix, a teaspoon or 2.
Nadiyah Hussain has a different version that’s NOT a flan on top but a layer of custard instead. It’s amazing
I really love this dessert but I haven't done this recipe , it's very famous in Jordan some people make it easly using a betty crocker chocolate cake and a crème caramel mix 🤤
Add cream cheese to the flan mixture to get a cheesecake consistency flan . Decorate chocoflan with strawberries
I remember the first time I learned about this dessert. I was 100% sure that this is scam😂 It is truly magical
My first claim to fame is, Barry Chuckles son was in the year below me at school 🤣
And my second claim to fame is, I was working at Shaun Murphys local when he won the snooker World championship 😂
Mary Berry and Gordon Ramsey would be proud 😊👏🏻 I’m like Mrs B though, I don’t think I’d like the flan part. Well done Barry, glad it worked!
When using the bundt tin, make up a cone of greaseproof and put it over the chimney and you don;t have to worry about that bit.
I make this a couple times a year my kids ask for it on their birthdays
I saw Condorman’s car go past on a flat bed truck once when I think was 5.
Can’t remember much else about my 5th year on this planet but for some reason I remember that.
I rememebr Emmymade doing this one, and it's definitely a mind-blower of a dessert, but I bet it was discovered by accident when someone thought they made a mistake mixing the stuff together, but people loved it anyway... :P
Cakes cooked in a Bundt tin should take less time because you have heat through the centre as well as the outside. Maybe it's the size and depth of that tin that makes it take longer.
I guess this cake works the same way as a self-saucing pudding, except this time the sauce is a custard instead. Also the water bath would be for the flan layer. If you cook egg tarts or flans with too much direct oven heat you'll get scrambled eggs instead of a nice smooth, well set custard.
I served fish and chips for kerry katona and Bryan macfaddon xx
I was in the same class at school as a girl who's dad was in the original Crossroads and Coronation Street. He was a professional actor not just an extra.
I was close friends with Bobby Ball (from Cannon and Ball) before Covid took him ❤ But I also knew Paul Daniels, which is probably more appropriate to your magic bake 😉
Paul Daniels I met loads of times such a wonderful kind man
Hey Barry try to do a cup cake tin version topped with fruit that ends up at the bottom with a reduced fruit purree and or syrup
This is fascinating!
I saw the texture of the flan on top when it was ready, though, and was dreading the tasting!
Looks like the temperature got too high for the flan, not enough water around the tin. Sweet form set scrambled egg is not a nice texture. I'd love to try this myself - flan can be highly tricky to get perfect.
Interesting! Would like to get your Twinkie cake recipe
My OCD kicked in a little after seeing you not oil all of the sides of the tin. But, hey, looks great ! Nice one baz.
Really thought it would be a scam 😂 very impressed
I think if you give it an overnight chill th egginess will wear off. Whenever i make impossible coconut pie it needs a day for the egginess to disperse.
I once met Danny Trejo. AND Barry Lewis retweeted me once 😂
Hi Barry - dont you just love it when a flan comes together......
Chocoflan or "pastel imposible" is good. I've made them from scratch.
Ooh I like that name, pastel imposible! Cool thanks
Question for Barry lewis bunt tin full cookie mix will it cook ? Love the video
Hi Barry add cream cheese in the flan base it'll be different less eggy