- Anonymous
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)
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.