Custard Flan Cake 💜 Recipe

Introduction

This Custard Flan Cake is a delightful treat that combines creamy flan, soft sponge cake, and rich caramel syrup. With a smooth texture and balanced sweetness, it’s perfect for special occasions or a comforting dessert any day.

Ingredients

• Caramel Syrup:
  • 3/4 cup sugar
  • 1/4 cup water
• Flan:
  • 4 whole eggs
  • 1 can condensed milk
  • 1 1/2 cups fresh milk
  • 1 tsp vanilla extract
• Sponge Cake:
  • 4 egg yolks
  • 1/4 cup sugar
  • 1/4 cup oil
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
• Meringue:
  • 4 egg whites
  • 1 tsp lemon juice
  • 1/4 cup sugar

Instructions

1. Step 1: Make the caramel syrup by combining sugar and water in a saucepan over medium heat. Stir until the sugar dissolves, then let it simmer without stirring until it turns a golden amber color.
2. Step 2: Pour the caramel syrup into an 8-inch cake pan and swirl to coat the bottom evenly. Set aside to harden.
3. Step 3: Whisk together the flan ingredients: eggs, condensed milk, fresh milk, and vanilla extract. Set this mixture aside.
4. Step 4: For the sponge cake, beat the egg yolks, sugar, oil, milk, and vanilla extract until combined. In a separate bowl, sift together the flour, baking powder, and salt, then gently fold into the wet ingredients using a spatula. Set aside.
5. Step 5: Beat the egg whites with lemon juice until frothy. Gradually add the sugar while beating until stiff peaks form, creating a meringue.
6. Step 6: Carefully fold the meringue into the sponge cake batter until just combined.
7. Step 7: Pour the flan mixture gently over the caramel syrup in the cake pan.
8. Step 8: Spoon the sponge cake and meringue mixture evenly on top of the flan layer.
9. Step 9: Cover the cake pan with aluminum foil to prevent condensation. Bake in a steamer or steam on the stovetop for 1 hour and 30 minutes, checking doneness with a toothpick (it should come out clean).
10. Step 10: Remove from heat and allow to cool. Refrigerate for several hours or overnight to set properly.
11. Step 11: To serve, invert the cake onto a plate so the caramel syrup drizzles over the flan. Slice and enjoy your delicious Custard Flan Cake.

Tips & Variations

• Use fresh eggs for the best texture and flavor in your flan and sponge layers.
• If you don’t have a steamer, you can bake the cake in a water bath (bain-marie) in the oven at 325°F (160°C) for the same amount of time.
• For a hint of citrus, add a teaspoon of orange zest to the sponge cake batter.

Storage

Store the Custard Flan Cake covered in the refrigerator for up to 3 days. Reheat by letting it sit at room temperature for about 15 minutes before serving, or enjoy it chilled for a refreshing dessert.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use evaporated milk instead of fresh milk?

Yes, evaporated milk can be used for a richer flan, but reduce the sweetness slightly since it’s more concentrated than fresh milk.

Is steaming necessary, or can I bake it in the oven?

Steaming is traditional and gives a moist texture, but you can bake the flan cake in a water bath in the oven at 325°F (160°C) for about 1 hour and 30 minutes with similar results.

Custard Flan Cake 💜 Recipe

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★★★★★

4.6 from 128 reviews

This Custard Flan Cake is a delightful fusion dessert combining a rich caramel flan with a light and fluffy sponge cake topped with meringue. The cake is steamed to perfection, resulting in a creamy, smooth custard layered beneath a soft sponge that melts in your mouth. Finished with a luscious caramel syrup drizzle, this classic Filipino-inspired dessert is perfect for special occasions or an indulgent treat.

• Author: Sana
• Prep Time: 25 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 55 minutes plus chilling time
• Yield: 8 servings 1x
• Category: Dessert
• Method: Steaming
• Cuisine: Filipino

Ingredients

Scale 1x2x3x

Caramel Syrup

• 3/4 cup sugar
• 1/4 cup water

Flan

• 4 whole eggs
• 1 can condensed milk (approx. 395g)
• 1 1/2 cups fresh milk
• 1 tsp vanilla extract

Sponge Cake

• 4 egg yolks
• 1/4 cup sugar
• 1/4 cup oil
• 1/4 cup milk
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt

Meringue

• 4 egg whites
• 1 tsp lemon juice
• 1/4 cup sugar

Instructions

1. Prepare Caramel Syrup: In a small saucepan, combine 3/4 cup sugar and 1/4 cup water over medium heat. Stir until the sugar dissolves, then stop stirring and let it simmer until it turns a deep amber color. Immediately pour the caramel syrup into an 8-inch cake pan and swirl to coat the bottom evenly.
2. Make Flan Mixture: In a mixing bowl, whisk together 4 whole eggs, 1 can condensed milk, 1 1/2 cups fresh milk, and 1 teaspoon vanilla extract until fully combined and smooth. Set aside.
3. Prepare Sponge Cake Batter: In a separate bowl, beat 4 egg yolks with 1/4 cup sugar until the mixture is light and creamy. Add 1/4 cup oil, 1/4 cup milk, and 1 teaspoon vanilla extract and mix well. Sift in 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Set aside.
4. Make Meringue: In a clean, dry bowl, beat 4 egg whites with 1 teaspoon lemon juice until frothy. Gradually add 1/4 cup sugar while continuing to beat until stiff peaks form. Fold the meringue gently into the sponge cake batter until evenly incorporated.
5. Assemble the Cake: Pour the flan mixture carefully over the caramel syrup in the cake pan. Then, gently spoon the sponge cake and meringue mixture over the flan mixture, spreading evenly without mixing.
6. Steam Bake the Cake: Cover the cake pan tightly with aluminum foil. Place the pan in a steamer or large pot with boiling water and steam for 1 hour and 30 minutes. Check doneness by inserting a toothpick into the sponge layer – it should come out clean. Remove from steam and allow to cool to room temperature.
7. Refrigerate and Serve: Once cooled, refrigerate the cake for several hours or overnight to set fully. To serve, carefully invert the cake onto a serving plate, allowing the caramel to drizzle over the flan layer. Slice and enjoy this luscious custard flan cake.

Notes

• You can also steam the cake using the same method described; steaming ensures a moist and tender texture.
• Use an 8-inch round cake pan for best results.
• Make sure to cover the pan tightly with foil during steaming to prevent water from dripping into the cake.
• Letting the cake chill overnight enhances the flavor and makes slicing easier.
• Check doneness with a toothpick inserted in the sponge layer, not the custard, for accurate results.

Keywords: flan cake, custard flan cake, steamed cake, Filipino dessert, caramel flan, sponge cake, meringue cake, steamed flan cake