Caramel Custard Pudding Cake

Name: Caramel Custard Pudding Cake (Choco Flan Cake)
Prep time: 55 min
Cook time: 60 min
Total time: 115 min
Yield: 8
Cuisine: Korean
Ingredients: Caramel; 120g Sugar; 65g Water; Flan; 2 Eggs; 155g Condensed milk; 5g Vanilla extract; 190g Whipping cream; 90g Milk; Choco chiffon cake; 1 Egg yolk; 10g Sugar; a pinch of Salt; 2g Vanilla extract; 20g Milk; 10g Vegetable oil; 22g Cake flour; 5g Cocoa powder; 1g Baking powder; 1g Baking soda; Meringue (1 egg white + 15g sugar)

Choco Flan Cake Recipe

by Cooking Tree 2022-10-28

written by Cooking Tree Published: 2022-10-28Last Updated on 2022-10-19

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Cooking Tree is serving you a delectable recipe for Choco Flan Cake (Caramel Custard Pudding Cake), and we’ll show you how to prepare it from scratch.

I made a chocolate flan cake soaked in sweet caramel syrup~

The top is a custard flan, and the bottom is a chocolate chiffon cake with two layers.

The caramel flavor is slightly smoky and moist, so I think the flan cake is delicious~

When making caramel, the color continues to change with the remaining heat of the pot even when you take it off the fire, so when it starts to turn brown, take it off the fire.

I used a well-coated chiffon cake mold, but the mold was separated, so I cut a Teflon sheet and laid it on the bottom of the mold.

I made a little chocolate chiffon dough to make the chocolate cake layer thin, but I think you can double it up.

It is an attractive cake with a sweet smell and an appetizing visual~^^

Enjoy watching~~♬ ~

Follow along with the 📝 recipes below👇🏾👇🏾

Caramel Custard Pudding Cake (Choco Flan Cake)
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Rating: 5.0/5
( 76 voted )

Serves: 8 Prep Time: 55 Minutes Cooking Time: 60 Minutes 60 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Caramel

120g Sugar
65g Water

Flan

2 Eggs
155g Condensed milk
5g Vanilla extract
190g Whipping cream
90g Milk

Choco chiffon cake

1 Egg yolk
10g Sugar
a pinch of Salt
2g Vanilla extract
20g Milk
10g Vegetable oil
22g Cake flour
5g Cocoa powder
1g Baking powder
1g Baking soda
Meringue (1 egg white + 15g sugar)

Instructions

Put sugar and water in a pot and bring to a boil. When it turns light brown, remove from heat.
Pour caramel syrup into the mold and harden in the refrigerator.
Beat eggs, add condensed milk and vanilla extract, mix, then add whipped cream and milk and mix.
Add sugar, salt and vanilla extract to the egg yolk and mix, then add milk and vegetable oil and mix.
Sift the soft flour, cocoa powder, baking powder, and baking soda and mix. Divide the meringue and mix.
Pour the flan dough through a sieve, pour the chiffon cake batter, put it on a pan with hot water, and bake in an oven preheated to 160 degrees for 60 minutes.
After cooling at room temperature, cool in the refrigerator.
Soak the mold in hot water for 7-10 minutes, then turn it upside down and remove it from the mold.

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