instructions

• For the caramel
• Grease your Bundt pan. You can use a kitchen brush to grease each corner of your pan (sides and bottom). Oil, cooking spray or butter can be used.
• In a saucepan mix water and sugar over medium-low heat. When the sugar is all dissolved (no sugar granules left), turn up the heat to medium-high and let this mixture turn into caramel, this process will take about 15-20 minutes, do not mix, just keep an eye that it doesn’t burn because it will taste bitter.
• After a couple of minutes it will start to boil, bubbling a lot, please do not touch or stir. Just let it cook and you will see that little by little the color of the mixture will start to change, to a light caramel color and then to a medium dark caramel color. Turn off the heat.
• Protect your hands with an oven mitt or a kitchen towel and pour into the pan covering all the inner surface with the caramel. Let it cool, it will get hard.
• For the vanilla flan
• *Preheat oven to 350 F*
• In a large bowl pour sweetened condensed milk, evaporated milk. Mix until both milks are well combined. Set aside.
• In a small bowl, whisk eggs and then add to the milk mixture. Add in vanilla extract and mix until everything looks smooth and creamy.
• Pour the mixture through a sieve into your prepared pan, this will help catch any egg that did not mix well.
• Place your pan inside a larger one with 2 fingers high of boiling water.
• Bake for 30 minutes or until the flan is semi-baked.
• While the flan part is baking, make the strawberry cake batter.
• For the strawberry cake
• In a bowl combine your cake mix and all the ingredients listed in the box. Finally, add the strawberry gelatin and mix really well. You do not need a mixer for this. Just use a whisk or a spatula.
• When your flan is semi-baked, take it out from the oven and pour the strawberry cake batter on top, carefully, you can use a big spoon.
• Place the pan back into the oven and bake for another 30 minutes or until the cake is fully baked.
• Also, always check that your larger pan has the right amount of water. If the water has evaporated, add more water.
• When finished baking, take the pan out of the oven, place it on a wiring rack and let it cool to room temperature. Then, place it in the fridge overnight.
• Next day, run a knife around the border and turn the cake over a bigger plate. If that doesn’t help, grab the pan and place it over some warm water for a couple of minutes, then try to turn the flan over again. Have patience, sometimes it takes a little bit of time.
• You can serve this with fresh strawberries or whipped cream.
• Keep this dessert in the fridge or until ready to serve.
• Recipe by our friend Sandra @PastryTales