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Saturday, February 6, 2010

Heavenly flan cake

As an avid and lifelong aficionado of custard, I wanted to share this creamy, silky delicate flan cake, topped with an almost- burnt caramel sauce.

This is classic dish with a twist. A creamy baked custard in a caramel sauce that has a soft silky meringue like cake base. The custard is infused with a hint of cinnamon and the unadorned classic, vanilla. As you cut through it, the caramel sauce trickles down and gets absorbed by the meringue like cake, to make it even more heavenly. One spoonful of this concoction and an unimaginable experience will take place in your mouth. Literally a melt in your mouth, no chewing required experience that will have you coming back for more…

For a 6 inch flan pan or ramakin

4.5 oz sugar

2 tbs water

2 eggs

3 yolks
5.5 oz sugar

1/2 cup milk

1/2 cup + 3 tbs cream

Cinnamon stick
1 tbs vanilla extract
3 egg whites

1.6 oz butter, softened

1.6 oz self-raising flour

3.3 oz sugar
Pre-heat the oven to 350ºF.
In a heavy bottomed pan combine the water and the sugar.
Bring to boil until sugar caramelizes.
Do not stir. Remove from heat and pour the caramel into the flan pan, making sure to coat the bottom of the pan.
Set aside.
Bring the milk and cream with the cinnamon stick, to boil.
Let it boil for a few minutes and sieve.
Beat the eggs with the sugar.
Pour the milk and cream into the egg mixture.
Add the vanilla. Beat until smooth.
Pour this mixture on top of the caramel layer.

Sifted flour. Beat the butter and sugar until creamy.
Whisk the egg whites until firm peaks. Fold in the sifted flour and the egg whites alternatively into the butter mixture.
Gently pour the batter over the flan mixture making sure the surface is even. (Yes most of it will sink to the bottom of the pan. But at the end the custard should be covered with this cake batter) Place the flan pan in a big enough baking pan. Place in oven and pour hot water till it come half way up the flan pan
Bake for 50-60 minutes.
Unmold at room temperature. Place in refrigerator for at least 6 hours or until serving.

* A special thanks to Flagrante delícia for her wonderful recipe and inspiration. I did change it up a bit to make it more creamy.


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