Impossible Flan
This innovation is inspired the two-layered cake and flan dessert known as Impossible Flan, Chocoflan, or Flan Cake throughout various Latin American countries, particularly in Mexico. The word impossible is used because the flan and cake layers switch places during the baking process.
How it was made
A chocolate-flavored cake batter is poured into a bundt pan. A cherry-flavored flan custard is poured over the batter before the pan is transferred to a water bath. During the baking process, the layers switch places. The cake is turned out and presented with the flan layer on top. The flan is drizzled with cherry-flavored caramel.
This innovation serves as an exciting springboard to reimagine traditional global recipes, such as Mexico's Impossible Flan, by infusing them with vibrant colors and intense flavors. The result is a surprising twist that retains a nostalgic essence, offering a fresh yet familiar culinary experience.