Flan Tres Leches Two-in-One Dessert

Ingredients

• 10.5 cup sugar(100g)
• 23 tablespoon water(45g)
• 31 tablespoon cooking spray or oil(14g)
• 45 eggs (for flan)(250g)
• 51 can evaporated milk (for flan)(354g)
• 61 can sweetened condensed milk (for flan)(397g)
• 70.33 package cream cheese(75g)
• 81 tablespoon vanilla extract (for flan)(13g)
• 91 box yellow or vanilla cake mix(432g)
• 103 eggs (for cake)(150g)
• 111 cup milk (for cake)(240g)
• 120.33 cup melted butter(76g)
• 131 cup milk (for tres leches)(240g)
• 141 can evaporated milk (for tres leches)(354g)
• 150.5 can sweetened condensed milk (for tres leches)(198g)
• 161 teaspoon vanilla extract (for tres leches)(4g)

Instructions

1. 1Preheat the oven to 350°F (180°C).
2. 2In a saucepan, combine sugar and water. Cook over medium heat until the sugar melts and turns golden brown to make caramel.
3. 3Grease a baking pan with cooking spray or oil. Pour the caramel into the bottom of the pan and set aside.
4. 4In a blender, combine 5 eggs, 1 can evaporated milk, 1 can sweetened condensed milk, cream cheese, and 1 tablespoon vanilla extract. Blend until smooth.
5. 5Strain the flan mixture and pour it over the caramel in the prepared pan.
6. 6Place the pan in a larger baking dish and fill the larger dish with hot water to create a water bath (bain-marie).
7. 7Bake for 50 minutes.
8. 8Meanwhile, prepare the cake mix according to the box instructions, substituting 1 cup milk for water and 1/3 cup melted butter for oil. Add 3 eggs.
9. 9After 50 minutes, carefully pour the cake batter over the flan layer.
10. 10Return to the oven and bake for another 50 minutes or until a toothpick inserted in the cake comes out clean.
11. 11While the cake bakes, mix together 1 cup milk, 1 can evaporated milk, 0.5 can sweetened condensed milk, and 1 teaspoon vanilla extract to make the tres leches mixture.
12. 12Allow the cake to cool slightly, then poke holes all over the cake layer with a fork or skewer.
13. 13Pour a little more than half of the tres leches mixture (about 2.5 cups) evenly over the cake.
14. 14Refrigerate the dessert overnight before serving.