Mexican · Dessert
Pastel de Flan (Caramel Custard Cake)
A beloved Mexican fusion dessert, chocoflan's caramel cousin, where a dense sponge cake batter and a silky condensed-milk flan magically swap positions during baking, settling into two distinct layers under a cap of liquid caramel. Baked in a water bath, chilled, then inverted tableside.
$1
25 minsPrep
60 minsCook
385 minsTotal
MediumLevel
Nutrition per serving
363Calories
7.9gProtein
12.5gFat
55.2gCarbs
46.6gSugar
0.3gFiber
316mgSodium
124mgChol
7gSat Fat
211mgPotassium
150mgCalcium
1mgIron
0.5mcgVitamin B12
0.6mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Moscato d'Asti
local
Café de Olla
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
In a small saucepan, melt 45g sugar over medium heat without stirring until it turns a deep amber caramel, then carefully swirl in the 10g water to loosen it and immediately pour into the base of a 10cm/4 inch round cake tin, tilting to coat the bottom.
2
In a bowl, whisk the egg with condensed milk, evaporated milk, whole milk and vanilla extract until smooth; set this flan layer aside.
3
In a separate bowl, cream the softened butter with 18g sugar until pale, then beat in any remaining egg traces from the whisk and fold in the sifted flour, baking powder and salt to form a thick sponge batter.
4
Gently spoon the sponge batter directly on top of the caramel in the tin, smoothing it into an even layer without mixing it into the caramel.
5
Carefully pour the flan custard mixture over the back of a spoon on top of the sponge batter so it settles without disturbing the layers underneath.
6
Cover the tin tightly with foil and place it inside a larger roasting dish; pour hot water into the outer dish to come halfway up the sides of the cake tin to create a water bath.
7
Bake at 160°C (325°F) for 55-65 minutes, until the sponge layer springs back and a skewer inserted into the cake portion comes out clean while the custard is just set with a slight wobble.
8
Remove the tin from the water bath and cool to room temperature on a wire rack, then refrigerate for at least 4 hours or overnight so the layers firm up and the caramel turns to liquid sauce.
9
Run a thin knife around the edge of the tin, place a serving plate over the top, and invert in one confident motion so the caramel sauce cascades down over the custard and sponge.
10
Slice into portions and spoon any extra caramel sauce from the plate over each slice before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g Sugar White, melted to a dry caramel
- 10g10g Water, to deglaze caramel
- 50g50g Egg, room temperature, whisked
- 45g45g Condensed Milk
- 45g45g Evaporated Milk
- 15g15g Whole Milk
- 3g3g Vanilla Extract
- 22g22g All Purpose Flour, sifted
- 1.5g1.5g Baking Powder
- 15g15g Butter, softened
- 18g18g Sugar White, for the sponge batter
- 0.5g0.5g Salt
