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#FlanFriday: Mango Chipotle Flan Cake & a KitchenAid Stand Mixer Giveaway

Chipotle Mango Flan Cake final2 #FlanFriday: Mango Chipotle Flan Cake & a KitchenAid Stand Mixer Giveaway

This right here deserves every gasp you’re about to give it. I woke up this morning extremely anxious to get this post up. It’s been weeks, maybe months,  since I’ve shared a new POW flavored custard with you but I have been in the lab creating old and new ones for clients and different events. My latest was a coconut Frangelico combo which left grown men’s mouths wide open, eyes begging for clarity and a silent moment trying to understand what they’d just experienced. No lie. It was amazing. In that same situation, I converted a non-believer of flan into a new lover. So in all of my humble modesty, I share this creation born out of bigger things happening in my life at the moment,  but with much more wow factor than the Frangelico one. That one was divine but this one is just intoxicatingly perfect. 

And it was completely inspired by the chipotle maple glaze I made for the grilled fruit skewers on the TODAY show. After I made the sauce and turned it in for approval, I ended up with a good amount of  chipotle in adobo sauce lying around.  Since it’s not something I typically use in my cooking, I wanted to incorporate it before losing my mind convincing my family the heat was tolerable as long as I seeded it. I didn’t even bother going down that route so I just went for my initial idea… to make another spicy flan. The habanero ricotta one from sometime last year turned to be wildly accepted in this non-heat tolerating home, so I knew I’d be safe working with this one. But I’d had to temper the heat. And so the lovely mangoes a sweet friend overnighted from her own mango tress in Florida would do the trick. 

The combination of sweet and spicy always works. It’s part of food science. It’s just a matter of figuring out which of each marry best. I wasn’t surprised the smokey chipotle, which I didn’t seed at all, blended ever so lovely with the mango. I was a bit concerned about not seeding it, but the superb sweetness of the fruit cut it just right. In fact, so much I ended up adding a conservative teaspoon of the adobo sauce. 

But here’s the kicker. I made a cake flan pots. I wanted to experiment with splitting up the flavors and thought a two-part dessert would be the avenue. Chipotle sauce in the cake, mango purée in the custard. Genius if I say so ever so modestly. I made a bit of that chipotle glaze and drizzled it over the pots. So incredibly perfect.

I’m sure you’re familiar with flan cakes… mostly done in Mexican homes from what I’ve seen. It’s something I never saw growing up and nothing my own mother has ever tried, so I’ve always been intrigued. But I didn’t want just any bundt cake flan. My purpose in experimenting was to go small and delicate. Two big baked goods in one can be tricky so my thought was the  bundt cake was too much. At least for what I was doing — hosting a private shindig with some special friends. These were apropos. If it were for the family get-together, I’d be all over a larger size. 

But these are just cuter. And daintier. And sexier. And it’s always about making food sexy. Well, almost. 

KA Mixer IG #FlanFriday: Mango Chipotle Flan Cake & a KitchenAid Stand Mixer Giveaway

But back to the TODAY show… it’s still relevant, you see. My friends over at KitchenAid are incredibly supportive of Flanboyant Eats, especially when I do these bigger TV spots. They were so thrilled I was going to be cooking with Carson, they sent me this over-the-top, WOW, ‘look at me’ candy apple red 6500 Designer Series Stand Mixer. I got it the day I got back from New York and just sat with it for about 30 minutes. Caressing it. Talking to it. And just enjoying a really happy moment. Now, it’s not as sexy as my satin copper one I used on ABC in Tampa, but this one is just BOSS! When I tell you boss, I mean it gets the job done and then some. And it’s sexy. All kinds of sexy. Smooth lines. Satin finish. Bold color. Quiet mechanism. Easy lever. Clear glass bowl so you can see your goodies. And just gorgeous. Who would not want to bake more with one of these permanently placed on the counter?

I broke it in making these little cake flans. I was empowered and just kept whisking away. I ended up with 24 mini flan cakes.

Instantly my baking life just got sweeter. And my savory life is about to become bolder, too. I see major things happening with new mammoth beauty.

KitchenAid red 6500 Mixer1 #FlanFriday: Mango Chipotle Flan Cake & a KitchenAid Stand Mixer Giveaway

So that’s why I’m still celebrating the TODAY show…. perhaps by myself at this point. But it’s because I’ve been using this fine piece of equipment to whip up some lovely creations. And because I finally had a chance to look at all 400 pictures and 10 mini videos my parents took.  And because it was only just 6 or so days ago I had 20 solid minutes of downtime to watch the online segment. But even that was work. I always review tape to see how I can improve my demos — slow down my speaking pace; be consistent when talking about cooking time; don’t be redundant if not necessary… those kinds of things.

Since I’m still in celebratory mode, I’m giving away a 5 qt Stand Mixer to one of you lucky readers! Finally! After 7 years of blogging and sharing my life with you here on Flanboyant Eats, I get to share a must-have American staple piece of cookery.  I’m so excited for you! Oh, because I know the magic it’ll do for your at-home cooking experience, for your family, for your confidence, and for your soul!

There is life in cooking and feeding others from your heart! 


Play fair. That means you have to complete all the asks… gotta make the field even for everyone! You know, this is a highly coveted item!

Read. Please read the actions all the way through. If you have questions, leave a comment! This ensures fair play. 

Enter as many times as you’d like.  Enter through the Rafflecopter widget below! Giveaway ends on August 29th, 2014, so play away! Winner will be announced on my Facebook Page and Twitter. All actions must be active at time of naming winner. That’s all!

You Win. You Choose. The lucky winner will get to pick his or her favorite colour. 

Good luck. Bonne chance. ¡Suerte! 

Oh, and make this flan cake! You’ll LOVE it. 

Chipotle Mango Cake Flan long2 #FlanFriday: Mango Chipotle Flan Cake & a KitchenAid Stand Mixer Giveaway


a Rafflecopter giveaway




Eat well, love unapologetically, pray with true intention, and take care of yourself. B-

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For Cake


  •  1.5 cup whole fat buttermilk, room temperature
  • 2 large eggs
  • 1 large egg white, at room temperature
  • 2 tsp. vanilla extract
  • 2/5 cups cake flour  
  • 3 tsp. baking powder
  • 2/3 cup (125 grams) sugar
  • 1- 1/2 sticks of unsalted butter, at room temperature and cut into 6 pieces
  • 4 Tbsp. chipotle adobo (seed chipotles); or 6 Tbps. chipotle hot sauce


Preheat the oven to 350F. In a medium mixing bowl, whisk together the milk, eggs, egg whites, vanilla, and chipotle adobo (or hot sauce). Add flour, baking powder, salt, and dark brown sugar to stand mixer and whisk on slow-medium. Lower speed to medium and individually add pieces of butter until your dry goods started clumping into small pieces. Don't worry about that texture. It's normal. Add in 3/4 milk mixture and beat on medium speed for one minute. Without turning off mixer, add the remainder of the milk mixture and beat on medium for an additional minute. You will have a silky smooth and creamy batter. Scrape down the sides of the bowl with a spatula and beat for 20 more seconds.

For Flan


  • 2 cups sugar
  • 4 whole eggs, whisked
  • 1- 14 oz. can sweetened condensed milk
  • 3/4 cup mango juice (purée or fresh squeezed from mango)
  • 1/4 cup water
  • 1/4 cup mango, cubed
  • 1 tsp. vanilla extract


Whisk eggs in a medium sized bowl. Add and combine sweetened condensed and regular milk, mango juice or purée, and vanilla extract. Set aside. 

Add sugar to medium non-stick skillet, stirring constantly, until liquified and golden caramel-coloured. Do not burn. When sugar is fully dissolved into caramel, carefully but quickly pour and evenly coat bundt mold with caramel. Let sit for two minutes until sugar sets.

Pour cake batter into cake mold and let evenly set. Then pour flan mixture over top. Flan mixture will sink to bottom of mold.

 Baking the Flan Cake

Preheat oven to 350F. Fill large catering or pan with water, or baño de Maria, about 3" full. Cover cake pan with aluminum foil and gently place in water filled pan. Bake for one hour or until cake and flan are cooked. Check for doneness with toothpick.  Once the flan is fully cooked, immediately low heat and let simmer for 5 minutes. Remove cake mold baño de Maria and discard excess water from pan.

Do not remove cake from pan. Refrigerate for 7-9 hours or overnight. To serve, loosen the sides of the cake flan all the way around using a butter knife. Take a large plate, place upside down on top of flan and flip!  Garnish with cubed mango as desired. Drizzle chipotle maple glaze all over.  

Serves up to 12.

Chipotle Maple Glaze 


  • 1/4 cup chipotle sauce or chipotle Tabasco sauce 
  • 1/2 cup maple syrup 
  • 1/2 cup orange juice


In small bowl, whisk all ingredients until well-blended.

By Bren
Subscribe to the Flanboyant Eats Insider Newsletter to receive monthly updates on news, happenings, unpublished recipes, exclusive give-aways and more throughout 2013!
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    serena says:

    Hi Bren
    So when does the contest begin? also this Flan Cake looks great reminds me when I made a Flan chocolate cake… yummmmmm

    Jenny Hartin says:

    High altitude is my hiccup.

    Helena says:

    Hey Bren! First of all congrats on cooking with Carson!!!! I loved that you were there and that your Mom & Dad were there with you. Que bellos! This flan looks simply delicioso and I’ve always wanted to have a Kitchen Aid mixer! Saludos y sigue pa’lante y con fe. Helena

    Donna Currie says:

    Jenny beat me to it! High altitude can be … interesting.

    Lana says:

    Great combination and so tropical!

    Lana says:

    The biggest hiccup would be converting my mother’s recipes from metric to American:)

    Angela McCUllough says:

    This looks yummy!

    Nicolle says:

    I didn’t catch it live, but I saw your Today show appearance online. Congratulations! You looked like you were having so much fun.

    Thank you so much for hosting this giveaway. I have been wanting a KitchenAid mixer for the longest time! And the flan sounds delicious as always…I think you’re the Queen of Flans.

    Robin Chesser says:

    My baking hiccup is macarons, I simply cannot master them at all and believe me I have tried everything including looking at long-range weather reports to check out humid it might be….ARGH they are my nemesis!!!

    Nicolle says:

    (Silly me for not reading the question first). My baking hiccup has to be over-stirring batter sometimes because I want it to be smooth.

    Evadne Sue Ellis-Palacio says:

    My biggest hiccup is having to diligently measure ingredients. However sometimes it helps to give a recipe my ‘Personal’ touch. Sometimes not so much.

    Virginia Tadrzynski says:

    my problem with baking is the ‘pretty’ factor. I can bake it, but it never, ever looks like the picture if it even resembles something you’d eat. Tastes fine, looks like heck.

    Haroldly says:

    My biggest hiccup when baking is getting consistent results. I love to tweak things that might not work out at the end.

    Pam C says:

    High Altitude……It SUCKS…….hahaha Jenny and I both are hiccuping at the same time

    Michelle says:

    The humidity in Florida!!! It ruined my cookie dough!!

    Joan says:

    I think my baking hiccup is not having a decent scales for weighing flour.

    my baking hiccup is having my cakes from scratch come out looking not fully cooked in the middle.. you know apelmasao’

    Mellisa Rosario says:

    We’ve entered!! ❤️

    Annie Phillips says:

    Yum – - mango is the best!! :-)

    Sharyl W. says:

    My baking hiccup is our Houston humidity. Certain items just can’t be made during our summers.

    Maurita Plouff says:

    Hot humid days – very tough for baking!

    Linda Mire says:

    My biggest baking hiccup is anything and everything to do with pie crust!

    Samantha says:

    My biggest hiccup was when I added a cup of salt instead of “sugar” to a cake I was making….it did not taste good at all and took me a while to have the doh moment.

    Rosa says:

    A fabulous flan!



    Carla S says:

    Mine is not having a powerful mixer to mix the dough.

    Lisa Brown says:

    my hiccup is overbaking anything i put into the oven

    Elena says:

    My biggest hiccup when baking is measuring ingredients.

    steve weber says:

    my baking hiccup is when I put mix in the oven before it’s done preheated.

    I’m more of an under baker. Rarely do I burn something, usually I could of had it bake a little longer. Hiccup

    Madonna says:

    my biggest hiccup is not having enough measuring devices. I keep meaning to buy more but always forget.

    Meredith says:

    My hiccup is consistancy! It can taste amazing the first time and than look terrible the second time!

    Michelle r says:

    My oven ;)

    Maurissa R says:

    I love your blog for the inspiration and the pure love for great food! And your gorgeous! Hope I run into you one day! I’m local to #RVA

    rachel says:

    Laziness! lol especially when it involves chilling times

    Li.Mi. Hall says:

    My biggest hiccup when baking is reproducing the recipe the same. My muffins always turn out different every time, even though I follow the recipe to the letter.
    This is my first year of baking so I have been having trouble., I try a new dessert on weekends until I get them right. Next year I am hoping to learn how to make bread and the mixer would make my year!!!!!!!!

    Simone Harris says:

    My hiccups with baking? Following directions….I hate it. I just want to create and have it come out fabulous as well as look like the picture I see in the book. SIGH!

    Time is my hiccup. I’m juggling so many things that cooking has to be fast or I burn it or I forget or I get irritated it is taking so long. Plus, I’ve never really been taught to cook so I’m always wondering if I can use this pan or what I can substitue for that. Thanks for the opportunity, Bren! Good luck to all…

    dblee85 says:

    Great giveaway, B! Scrumptious recipe … love this sweet and spicy flan cake!

    Carolsue says:

    My baking hiccup is that nothing I bake seems to come out right! I am pitiful! :)

    Heather says:

    Following a baking recipe to the letter is nearly impossible for me. I love to make healthier swaps, and the result isn’t always pretty. Usually delicious, but occasionally hideous!

    Charles says:

    This is a really interesting concept to me– one I had not seen before, and the combination of flavors is one I quite like.

    Leslie Richman says:

    My hiccup is usually trying to make substitutions without knowing if they will really work…it’s an adventure!

    Dawn says:

    I want to win!!! My baking hiccup – my baking shortfall more like it – is anything frosted. I need to become a frosting master!

    Robyn Lidars says:

    Bren, I so enjoyed meeting you in NYC! You rock chica! I would love to win a new mixer to go with my kitchen I’m redoing right now. A kitchen aid is the ultimate counter bling in my opinion! :)

    Emily Smith says:

    My baking hiccup is finding time to bake. I have three VERY active young boys.

    Chef B says:

    Hi, all, new and old faithful readers! Thanks for enjoying the giveaway. Don’t forget to answer the question posed! I’m asking b/c I’m going to come back and answer each of you!

    Remember, play fair. And good luck! Happy Sunday.

    Erika garces hamilton says:

    My biggest hiccup when baking is not reading the instruction thoroughly. I always miss a step or an ingredient!!!

    Claudia Barragan says:

    This flan looks delicious!

    Elle says:

    My biggest hiccups is my inability to not make a mess because I always spill something, drop something, etc.. and it gets all over.

    Maurissa R says:

    If anything my baking hiccup would be breads! My sandwhich breads seem to come out kind of flat on top but rounded on the edges! I don’t understand it. It seems to have great rises but they fall in the oven!

    Congrats again on the Today Show appearance! Fantastic. :) Never heard of or seen a flan cake before, so it’s new to at least one person here. Sweet & spicy any day.

    Jehancancook says:

    Congrats on you tonight show appearance and that is one sexy mixer. My hiccup would be patience, such as being patient and allowing the dough to chill as needed

    I’m not a baker with the exception (dare I say it) of my flan recipe. However, I think that this Kitchen Aid mixer, plus all your chic-licious baking recipes, would be the motivation I need to learn and master baking!

    Kelly D says:

    My baking hiccup is sometimes I can’t find the right ingredient so I try to substitute and it doesn’t come out as good.

    Jennifer B says:

    Have to clean as I go, so sometimes my prep time is extra long

    sheila ressel says:

    My biggest hiccup is the humid weather here in Florida.

    Maleah says:

    My baking hiccup is not being able to follow directions! I do try.

    Stephanie B says:

    Timing. I am for sure more…casual…about time, which makes me a much better cook than a baker!

    Elvera Kap. says:

    My biggest hiccup is sometimes not enough patience. Then my desserts don’t turn out the way they are supposed to.

    Anne says:

    Awful contest rules. It isn’t “playing fair” at All! Terrible if you don’t have the money for a smart phone and therefore can’t be on instagram – you can’t enter contest!

    Debra C says:

    My biggest hiccup is is that everything is not done in the middle and too done on the outside. I think it may be my old oven.

    Lorena Keech says:

    Yeast bread. I don’t think I have enough patience for them.

    jena says:

    Thanks for the chance!

    Linda says:

    My biggest hiccup is my fear of sometimes taking a chance and really experimenting with different ideas. I tend to bake and cook what I know.

    Denise Bigley says:

    My hiccup is cleaning up as I go

    Rita A says:

    Trying to make something delish and gluten free!

    Janelle says:

    Right now my biggest hiccup is the fact that my kitchen is being remodeled and I have no oven!

    melisa says:

    My biggest hiccup is adjusting recipes to account for our high altitude, as well as the uneven heating in our oven. It’s tricky, and it sometimes takes a few times with the same recipe to get it right.

    Sharyl W. says:

    Your Pinterest address is wrong in rafflecopter if you aren’t already aware

    CR Williams says:

    Basically knowing what to bake

    Peggy Johnson says:

    My hiccup would be trying to do too many things at one time and not paying attention to how much of a certain ingredient I have already put in the bowl

    Camille E says:

    Kneading bread is a real problem for me. I think I get too impatient!

    Jeffrey says:

    Wishing I was better at making bread!

    GB says:

    My hiccup is that I am very messy when I cook which isn’t fun to clean up.

    Ashlyn B. says:

    My baking issues seem to mostly happen when I bake anything using yeast. I don’t know what it is: too hot/cold water, not mixing the yeast and sugar together first…bleh. I simply stick to baking goodies that don’t require yeast for now :)

    Veronica Pearman says:

    I don’t really have a baking hiccup, I would just LOVE to get a brand new shiny MIXER! She is beautiful! Keeping my fingers crossed that I get to GoodWill my old one!

    Shannon Orton says:

    My hiccup is cooking with a toddler. He gets into everything and I get preoccupied. lol

    Andrea says:

    Biggest baking hiccup….not having enough space to create!

    nina says:

    My biggest hiccup is noy having the proper utensils n equipment.

    Jason Cooper says:

    I really need this to expand my flan business!

    Janet says:

    I can’t wait to try this!! YUM!!

    Annie Phillips says:

    Kids distracting me all the time!

    Talela says:

    I bake the same things over and over again! Need some additional inspiration.

    Ancilla J says:

    My biggest hiccup is not having enough patience. It makes me rush things and they don’t turn out the way they’re supposed to.

    Annette says:

    My baking hiccup is knowing when I’ve mixed it enough (tend to over mix).

    ruth jean says:

    my hiccup is i dont really follow recipes. i do my own thing

    Cheryll Shubert says:

    Mine is definitely under-cooking. I get so nervous that I will overcook it that sometimes I take it out too early. I’m getting much better at it. My husband says it’s that I don’t measure but I like to make recipes my own so I just do it my way, lol

    Amanda Sakovitz says:

    i dont know how to frost cakes well

    Yvette says:

    I have trouble with measurement conversions!

    Anita Duvall says:

    Have the habit of trying to ‘add to’ every recipe. I either want more, less, or different than what is called for!

    Niurka says:

    Sometimes things I bake like cakes don’t come out right

    Chris Guttormsson says:

    Love your flan recipe!

    Lauren S. says:

    My hiccup is either making things gluten free that taste just as good, or making non gluten free without getting sick in the process!

    Lisa Guttormsson says:

    Trying to make things Gluten Free for my husband!

    jstme says:

    can not make home made biscuits

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