Tres leches fresa flan

Spray the bundt pan with nonstick cooking spray and wipe off the excess with a paper towel.

Caramel: melt the sugar in a pan over medium heat, about five to seven minutes, moving it around so it does not burn; lower the heat if it is too high. Done when no sugar crystals remain.

Pour the caramel into the bundt pan and swirl it even; set aside.

Flan: blend evaporated milk, sweetened condensed milk, vanilla, 4 oz cream cheese, the eggs and a pinch of salt until smooth.

Strain into the bundt pan.

Set the bundt pan in a large oven-safe baking dish and add water halfway up.

Bake 50 minutes at 350F.

Mix the strawberry cake mix with the oil, eggs and milk it calls for at medium speed for two minutes.

Pull the flan out of the oven and pour the cake batter over it. Cover with foil sprayed with nonstick spray.

Bake another 45 minutes; check that the cake is done, then let it cool.

Remove from the baking dish and poke the cake all over with a fork.

Milk mixture: mix evaporated milk, Strawberry Nesquik, media crema or heavy cream and a little condensed milk; pour over the cake.

Cover and refrigerate overnight or at least two hours so the cake absorbs the milk.

Invert onto a serving dish and wait a few minutes until it drops; lift off the bundt pan.

Garnish as wished, simply with strawberries. Use less milk mixture for a less wet cake.