Okay, back to the cake! To Filipinos this is called leche flan cake sometimes custard cake, to Mexicans they call this flan cake. Leche Flan, Custard cake, Flan cake, it doesn't matter, all i can say- DECADENT DESSERT! Hey it's okay to enjoy this kind of dessert once in a while!!! It's a 2 in one "type" of dessert..a leche flan on top of a cake, heaven!!!
You can make this cake by using any kind of cake pans, round, square, designed cake pans e.g. bundt cake pan , so it's all up to you. You can also make the cake from scratch but if you know me, i do make my cake from scratch..hhhmm... scratch the box of a cake mix ha!ha!ha! So here goes the recipe!
Ingredients:
Flan- this is my recipe for Leche flan sans the raisins
1 can condensed milk (14 oz)
1 can evaporated milk (12 oz)
1 T vanilla extract
8 large egg yolks (save the egg whites for other recipes, you can freeze them)
Caramel Syrup:
1 cup sugar
3/4 cup water
1T corn syrup
Cake:
1 box cake mix of your choice (i've used redvelvet, yellow and chocolate cake, they are all delicious)
eggs
water
oil
Preheat oven to 350 degrees F.
Mix cake mix according to instructions on the box. Set aside
Whisk and beat the flan ingredients well until smooth. Set aside
In a sauce pan, mix the caramel ingredients and bring to slow boil.
Quickly pour the caramel into the cake pan, tilting the pan to evenly spread the syrup.
Pour the flan into the cake pan, then the cake batter.
Place cake pan with the flan/cake batter in a larger pan filled w/ hot water to serve as the water bath.
Bake for an hour or stick a clean toothpick in the middle of the cake, if it comes out clean, the cake is done.
Cool for few minutes then carefully unmold and chill well before serving.
***It may not make sense pouring the flan and the cake batter one after the other, believe me the flan will sink to the bottom of the pan when cooked.
This is how it'll look like right before you put it in the oven. You don't have to spread the cake batter. It'll sink down the bottom and it'll spread by itself.
Few minutes it'll look like this. The cake batter will go down the bottom.
The flan will sink to the bottom when it's cooked. So when you unmold, the flan will be on top. Make sense? oohhh just wait and see!!
This was baked couple of years ago for thanksgiving.
A little secret! Baking isn't really my cup of tea, well to my friends it's not a secret ha!ha! So once again i got so impatient, didn't wait for the cooling stage..see what happened, he!he!he!
Baked last year..experimented on a different kind of caramel syrup. I say, stick to the original syrup=;)
Baked this couple of days ago!
Yummm!!!!!
Yummm!!!!!
My first Leche Flan Cake w/ red velvet cake! SCRUMPTIOUS!!
Always love stopping by and looking at your delicious recipe. Wish I was near to taste them. Borrowed one your ideas for a demo at a ladies' do not so long ago. Thank you. You are a star.
ReplyDeleteOne question, it has been on my mind for ages what is the photo of on your profile?
Hope you are well, you seem on great form with the recipes and food photography. Keep well my friend. Happy blogging. xxx
Hello, Raymonde! Thank you so much=;) You're a wonderful friend! Oh that picture in my profile is a wine bottle, kept cold in an icecube container. It a perfect presentation for a party. The icecube has rose petals and herbs in it. You gave me an idea i guess i'll blog and share on how to do this while weather is perfect w/ this kind of vessel.
ReplyDeleteWhat kind of demo did you do? Everything is okay here, i'm just busy at work. Blogging and food photography are my relaxation, weird huh? How about you? I see you've been on the road!
OMG. That is sooooo decadent! Intawon, dili ni maayo sa akong LDL, but quesejoda diba??? Lami jud ni oi. Thank you for posting this recipe. I've been searching for this since a friend of mine made it years ago. And to think I stumbled upon your blog...Cheers from NOrth Carolina!
ReplyDeleteThe - right before baking looks ... to be honest - bleh! But the result seems to be very delicious and yummy looking :) Have to try it one day :)
ReplyDeleteCheers. Anula.
oohhh thanks for posting this recipe, i've been looking for one. i will defintely try this.
ReplyDeleteHi, oonsky! Lami jud ni, hinay, hinay lang! Like what they say, everything in moderation it'll be okay. Pang special occasion lang ni nga cake. Thank you so much for visiting and your kind comments, i truly appreciate it. Balik, balik ha?!
ReplyDeleteHello, Anula! I know, it doesn't look appetizing huh?! And honestly, i was a bit iffy about this process. I thought there's no way it'll end up w/ that beautiful flan ontop of the cake. Give this a try and let me know what you think. Can't wait to see your Feb. cooking challenge=;)
ReplyDeleteKumusta Chef_D! Give this a try, and see if it's close to Goldilocks, ha!ha! just dreaming. Ofcourse, Goldilocks is super delish, but this recipe would suffice to people like us who doesn't have any goldilocks around. I'll be trying a similar recipe next time, Cheesecake flan and yellow cake mix..i'll be blogging it as well. See you on the Feb. cooking challenge.
ReplyDeleteHi Auntie Aday! Thanks you again for sharing your recipes - I'm gonna try this one for Mom's and Vincent's bday dinner Saturday along with the shanks. (again!) So excited! :P
ReplyDeleteYou're very welcome my dear! Remember, this blog is for you guys=;) Also, if you get the chance pls. show or tell Vincenzio that he's recipe is up and it has his name on it.
ReplyDeleteHello!! Love your recipe! It turned out great. It was a lil intimidating at first, especially flipping it (and I'm not a baker either), but it was SUPER SUPER simple! My husband doesn't like leche flan, but he ate 3 pieces warm, hehe!! And it was a hit with my co-workers. They are asking for more...Maraming Salamat Sayo!!
ReplyDeleteHi, Melanie! You're welcome! I'm glad everything turned out good. Yup, that flipping is intimidating at first but as you make this again you'll be able to find it easier. Ang swerte naman nang mga co-workers mo..they get to taste your flancake=;)!
ReplyDeleteThank you for making this and for letting me know how it went, i truly appreciate it.
Pia! I miss you, woman! Well, I baked a bunch of white cake for my birthday so I had 28 egg yolks and searched through my recipes for the ones calling for the most egg yolks. So of course I came upon this one and I knew I finally had the perfect excuse to try it! I have a lemon version in the oven right now. I'm not sure if I did it right--I needed more step-by-step photos to know if I was doing it right (wasn't sure if I boiled the caramel enough or if I was supposed to grease the pan and the pan seemed way too full). I will let you know how it turns out! Thanks for sharing this. Love you!
ReplyDeleteOMG made this for christmas, it was good but it wasn't cooked when i flipped it :( I baked it for like 1.15 hours and took it out, let it cool for 10 minutes then flipped it. It flipped but there was still some condensed milk mixture uncooked in the middle and the leche flan part was a disaster! Oh well Ill learn from my mistake
ReplyDeleteThanks for explaining the way you mix the flan and the cake batter and what it will look like...it's really helpful. We are trying it today for the first time ever...
ReplyDeleteHi, Anonymous (1), so sorry to hear about your custard cake. I wonder if it had something to do w/ your oven temperature? pls. don't give up..give this another try.
ReplyDeleteHello, Anonymous (2) thanks and you're welcome. I'm glad that the step by step photos helped.
ReplyDeleteHello?I hope I can make a leche flan cake someday....
ReplyDeleteYou should give this a try..it's really good;)
ReplyDeletei looked at a lot of recipes and i thought yours was the most doable! i am going to try this :) thanks for making it so easy, if I didnt see this, I was going to not make it. all the other people online require too many ingredients.
ReplyDelete