Cake Flan (Custard Cake)

Ingredients :

Caramel

  • 1 cup sugar
  • 1/4 cup water

Custard

  • 6 eggs, at room temperature
  • 1 can condensed milk
  • 1 can evaporated milk
  • 1/4 cup sugar

Cake

  • 6 egg yolks, at room temperature
  • 1/2 cup sugar
  • 1-1/2 cups cake flour, sifted
  • 1 tsp. baking powder
  • 1/2 cup milk diluted (1/4 cup milk mix with 1/4 cup water)
  • 1 tsp. finely grated lemon rind

Meringue

  • 6 egg whites, at room temperature
  • 1/2 tsp. cream of tartar
  • 1/2 cup sugar

(Cooking Measurements)

Cooking Procedures :

Caramel

  1. Preheat oven to 350°F (180°C). Prepare a 9-inch square pan.
  2. In a deep heavy saucepan, combine sugar and water (don’t stir) over medium heat until dissolved. Brushing down sides of pan with pastry brush dipped in cold water.
  3. Bring to a boil over medium-high heat for about 8-10 minutes or until dark amber.
  4. Immediately pour onto prepared pan. Set aside.

Custard

  1. In a bowl, mix egg yolks, milk and sugar. Do not beat.
  2. Stir to blend or until sugar completely dissolved.
  3. Strain through a sieve into the caramelized pan. Set aside.

Cake

  1. In another bowl, beat egg yolks. Gradually add the sugar and continue beating until mixture is light lemon colored.
  2. Add flour alternately with the diluted milk (beginning and ending with flour).
  3. Add grated lemon. Beat until smooth and no lumps occur. Set aside.

Meringue

  1. Using a stand mixer or electric hand mixer, beat egg whites until frothy. Add the cream of tartar. Continue to beat on high until soft peaks begin to form. Add sugar very gradually and continuously beating until meringue is glossy and stiff.
  2. Gently fold the cake mixture into the meringue until well blended, ensuring that you scrap the bottom of the bowl as you fold.
  3. Pour over custard. Do not stir.
  4. Place the cake pan in a larger pan (roasting pan) half-filled with hot water.
  5. Steam-bake in center of oven for about 1 hour or until firm and cake tester inserted comes out clean.
  6. Transfer pan (roasting pan) to rack. Let cool until room temperature. Remove cake pan from water to let cool completely.
  7. Run knife around the edges of pan. Invert onto a serving platter. Chill before serving.

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4 Responses to “Cake Flan (Custard Cake)”

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  1. Raphaella says:

    I did this cake for the first time today as it is my birthday. My mistake was inverting the pan into the serving tray only a few minutes after taking it out of the oven. I did not cool the cake COMPLETELY. Result? The custard was runny and dripping though it had been in the oven for an hour. My lesson is not to hurry but to really take time to cool the cake completely – say 2-3 hours (to be perfectly sure).

    My cake was perfect except for the custard. My husband and daughter who ate it with me said it is very good :-). I also am going to experiment on making the cake a little bit moist as mine was a bit dry. Have to retry and retry until I get it perfect.

    Good luck to all of you who will yet make this cake. It is asking for a lot of work, but is all worth it.

    God bless.

  2. Rey gamboa says:

    I’ve started a bakery bussines just recently you’ve helped me so much… Thanks…..

  3. joleigh says:

    i will love to give this recipe a try even though it sounds kinda difficult but it will be fun im sure thanks

  4. jinky says:

    i will try this recipe…

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