Caramelize Sugar: Heat the sugar in a skillet over medium-high heat. Stir the sugar constantly. It will first start to clump and once it begins getting hot enough it will start to turn a golden brown and melt into a caramel. Continually stir until all the sugar has been liquefied and there are no more clumps left in the skillet. Do not leave the stove. Your caramel can go from perfect to burnt in the blink of an eye!
Pour Caramel into Bundt Pan: Once all the clumps are gone, immediately pour it into the bottom of a bundt cake pan. Leaving it on the stove any longer could cause the caramel to burn. When pouring the caramel into the cake pan, make sure that it is spread evenly across the bottom of the entire pan.
Coat Bundt Pan with Caramel: Very carefully rotate the pan so that the caramel will also partially cover the sides of the cake pan as well. The caramel is extremely hot and can cause severe burns if you get it on yourself, so make sure to always handle it very carefully. Keep rotating the caramel until it cools and hardens to the point that it no longer moves around.
Set Bundt Pan Aside: Set the cake pan aside and allow the caramel to cool and harden.
Preparing the Cake Batter and Flan
Prepare Cake Batter: Make the cake according to the box instructions. You will only be using half of the cake batter for this recipe. Save the other half for another flan cake or cupcakes.
Prepare Flan Mixture: Add the evaporated milk, cream cheese (I cube the cream cheese), condensed milk and eggs to a blender. Blend on high until fully mixed.
layering the Chocoflan
Add Cake Batter: Spoon half of the batter into the bundt pan and spread it out evenly over the hardened caramel. You can use the other half of the cake batter to make another chocoflan, cupcakes, or a mini bundt cake.
Add Flan Mixture: Pour the flan mixture over the cake batter in the bundt pan and then cover the bundt pan tightly with foil.
setting the Cooking Time
20-Minute Cook Time: Add 3 cups of water to the Instant Pot and carefully place the bundt pan in the pot using the trivet. Close the pot and set it to cook on "Manual" or "Pressure Cook" High Pressure for 20 minutes.
Full NPR: Once the 20-minute cook time has completed, allow for a full NPR (Natural Pressure Release). After the NPR has completed and the pin has dropped, open the Instant Pot and carefully remove the Chocoflan. Set it on the counter to cool for 10 minutes before placing in the refrigerator. Place in the refrigerator for at least 3 hours. Letting the chocoflan sit in the refrigerator overnight will give the best results.
Unmold and Serve
When ready to serve, remove from the refrigerator and unmold. To unmold the flan, place a plate over the top of the bundt pan and, holding the plate firmly to the top of the bundt pan, carefully flip the flan over so that it releases from the pan onto the plate. You may need to tap on the bottom of the bundt pan a few times to get it to release.