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!
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)
1 cup sugar
3/4 cup water
1T corn syrup
1 box cake mix of your choice (i've used redvelvet, yellow and chocolate cake, they are all delicious)
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!!
Baked last year..experimented on a different kind of caramel syrup. I say, stick to the original syrup=;)
Baked this couple of days ago!
My first Leche Flan Cake w/ red velvet cake! SCRUMPTIOUS!!