Flan Cake
This flan cake recipe combines caramel, creamy custard, and soft sponge cake in one elegant layered dessert. It is easy to make ahead, chills beautifully, and looks impressive when sliced and served.
Ingredients
Caramel
- 50 g light brown sugar
- 25 ml cold water
- 80 ml hot water
- 3 gelatin sheets
Custard (Flan Layer)
- 4 large eggs
- 50 ml water
- 180 ml milk
- 90 ml heavy whipping cream
- 50 g ganulated sugar
Cake
- 2 large egg whites
- 3 g cream of tartar
- 30 g granulated sugar
- 2 large egg yolks
- 30 ml whole milk
- 30 g unsalted butter melted
- 30 g all-purpose flour
Instructions
- Add 50 g light brown sugar and 25 ml cold water to a saucepan over medium heat. Let the sugar melt completely and cook until it turns into a golden-brown syrup. Meanwhile, soak 3 gelatin sheets in cold water for 5 minutes. Carefully add 80 ml hot water to the caramel and stir for about 20 seconds. Remove from the heat, add the softened gelatin sheets, and stir until fully dissolved. Pour the caramel into a baking tin, allow it to cool slightly, then refrigerate for 30 minutes.
- In a large bowl, whisk together 4 large eggs, 50 g ganulated sugar, 180 ml milk, 90 ml heavy whipping cream, and 50 ml water until well combined. Strain the mixture into the chilled caramel-lined tin.
- Separate 2 large egg whites and 2 large egg yolks into two bowls. Add 30 ml whole milk and 30 g unsalted butter, melted, to the egg yolks and whisk together. Sift in 30 g all-purpose flour and whisk until smooth.
- Beat the egg whites on medium-low speed until foamy, about 2 minutes. Add 30 g granulated sugar and 3 g cream of tartar, increase the speed, and beat until stiff peaks form, about 4 minutes. Gently fold the whipped egg whites into the yolk mixture until fully combined.
- Pour the cake batter gently over the custard mixture. Place the tin in a larger baking tray and add hot water to create a water bath. Bake in a preheated oven at 300°F convection / 150°C fan for 20 minutes.
- Remove the tray from the oven, cover the tin with aluminum foil, and bake for another 30 minutes at 285°F convection / 140°C fan.
- Remove the tin from the water bath, uncover, and allow it to cool to room temperature. Refrigerate for 4 hours or overnight.
- Place a platter on top of the tin, flip carefully, lift off the tin, slice, and serve.
Notes
Strain the Custard: Straining the custard mixture helps remove any small bits of egg, and I find it keeps the flan layer extra smooth.
Fold the Egg Whites Gently: I fold the whipped egg whites slowly into the batter so the cake layer stays light and airy.
Use a Proper Water Bath: A good water bath helps the custard cook evenly, and I usually make sure the hot water reaches about halfway up the baking tin.
Chill Before Flipping: I like to refrigerate the cake overnight when possible because the layers set more firmly and the caramel releases more easily when flipped.
Nutrition
Calories: 281kcal | Carbohydrates: 28g | Protein: 9g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 206mg | Sodium: 86mg | Potassium: 232mg | Fiber: 0.1g | Sugar: 24g | Vitamin A: 650IU | Vitamin C: 0.1mg | Calcium: 90mg | Iron: 1mg
