Flan Cake (Caramel Custard Pudding Cake)

Name: Flan Cake (Caramel Custard Pudding Cake)
Prep time: 55 min
Cook time: 90 min
Total time: 145 min
Yield: 6
Cuisine: Korean
Ingredients: Caramel; 150g Sugar; 85g Water; Flan; 2 Eggs; 155g Condensed milk; 5g Vanilla extract; 190g Whipping cream; 90g Milk; Chiffon cake; 2 Egg yolks; 20g Sugar; a pinch of Salt; 2g Vanilla extract; 35g Milk; 20g Vegetable oil; 50g Cake flour; 1g Baking powder; 1g Baking soda; Meringue (2 egg whites + 25g sugar)

by Cooking Tree 2022-10-22

written by Cooking Tree 2022-10-22

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Cooking Tree will show you how to make a homemade version of this delectable recipe for Flan Cake (Caramel Custard Pudding Cake).

I made a flan cake with sweet caramel flavor and topped with custard pudding~

When I poured chiffon cake batter on top of the flan dough and baked it, I think it turned into a cute flan cake~^^

When I bake the custard pudding only, the caramel syrup flows a lot when I take it out of the mold, but when I bake it with the chiffon cake batter, the cake batter absorbs the caramel syrup and doesn’t flow too much~

Since there is a sheet underneath, it may not come out of the frame easily, but in that case, I think you can pull it out while pulling the sheet slightly inward with your hands and peeling off the edges~

I think I like the natural gradation feeling of the caramel flowing on top.

Eating soft pudding and fluffy chiffon together makes it a fun and unique cake~*^^*

Enjoy watching~~♬ ~

Follow along with the 📝 recipes below👇🏾👇🏾

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

Serves: 6 Prep Time: 55 Minutes Cooking Time: 90 Minutes 90 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Caramel

150g Sugar
85g Water

Flan

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

Chiffon cake

2 Egg yolks
20g Sugar
a pinch of Salt
2g Vanilla extract
35g Milk
20g Vegetable oil
50g Cake flour
1g Baking powder
1g Baking soda
Meringue (2 egg whites + 25g sugar)

Instructions

Put sugar in a saucepan and heat until the sugar dissolves. Turn off the heat and add water little by little to mix. Put it on the fire and heat until it becomes thick syrup.
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, 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 filled with hot water, and bake in an oven preheated to 160 degrees for 90 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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