Can’t decide between a cake or a flan? You don’t need to! Flan Cake is the perfect tasty combination of them both. Magically layered and topped with a caramel syrup and whipped cream, you can’t beat this tasty dessert! Watch Becky Low make this recipe on Studio 5
Yields: 12-16 Servings
1 cup sugar
1 box (15-oz) cake mix (I prefer chocolate)
1 ¼ cups milk
½ cup butter, melted (1-stick)
1 can (14-ounce) evaporated milk
1 can (14-ounce) sweetened condensed milk
1 teaspoon vanilla
1 cup whipping cream
Preheat oven to 350 degrees. Spray 12-cup Bundt pan or 9x13 pan with non-stick spray, set aside.
Place a pan, larger than cake pan, in the oven (NOTE: Bundt pan fits nicely in a 9x13 cake pan; 9x13 cake pan fits great in a large roasting pan). Pour 1-inch boiling water in large pan.
Place sugar in heavy saucepan over medium heat. Stir until sugar completely melts and turns amber in color. Do not allow to burn or become too dark and develop a bitter taste. Pour melted caramelized sugar in prepared Bundt pan and tilt to evenly coat bottom and sides of Bundt pan with caramel (see pictures below).
Beat together 3 eggs, cake mix, milk and melted butter. Pour cake batter in caramel coated Bundt pan.
In a clean bowl, beat together remaining 5 eggs, evaporated milk, sweetened condensed milk and vanilla. Evenly pour milk and eggs over cake batter. Carefully place cake in prepared water bath and bake 60-70 minutes or until a toothpick, inserted to the bottom of the pan, comes out clean.
Carefully remove cake pan from water bath and cool completely, 3-5 hours. Loosen edges of cake
As needed and invert on serving plate (caramel will run down sides of the cake). Whip cream until stiff peaks form. Serve cake garnished with a dollop of whipped cream on top. Store leftovers in refrigerator.
Make Your Own Caramel Syrup:
Classic flan preparation is caramelized sugar coating the bottom of the pan. Very simple. Place sugar in a heavy bottom pan over medium heat. Stir until sugar melts and turns amber in color. Careful, the sugar is extremely hot, pour it in the bottom of prepared bundt or 9x13 pan. Tilt the pan to swirl the caramel over the bottom and sides of the bundt pan. The caramel hardens quickly creating a delicious shell – and later, a delightful caramel syrup.