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#FlanFriday: Mango Chipotle Flan Cake

Chipotle Mango Flan Cake final

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.

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.

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

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

Mango Chipotle Cake Flan



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

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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.

128 thoughts on “#FlanFriday: Mango Chipotle Flan Cake

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

  2. 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

  3. 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.

  4. 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!!!

  5. (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.

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

  7. 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.

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

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

  10. 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.

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

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

  13. 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

  14. 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!!!!!!!!

  15. 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!

  16. 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…

  17. My baking hiccup is that nothing I bake seems to come out right! I am pitiful! 🙂

  18. 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!

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

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

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

  22. 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! 🙂

  23. 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.

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

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

  26. 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!

  27. 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.

  28. 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

  29. 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!

  30. 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.

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

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

  33. 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!

  34. 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.

  35. 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.

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

  37. 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.

  38. 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

  39. 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 🙂

  40. 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!

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

  42. 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.

  43. 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

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

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

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