Flan cake

Sponge batter poured onto raw custard and baked in one tin, which separates as it cooks.

Egg. Vegetarian, but not vegan — contains egg, dairy (condensed milk), dairy (cream), dairy (evaporated milk), dairy (milk).

Ingredients

caramel and custard

• 150 g caster sugar
• 3 tablespoons water
• 6 egg yolks
• 400 g condensed milk
• 250 ml evaporated milk
• 1 teaspoon vanilla

sponge

• 120 g cake flour
• 4 eggs, separated
• 120 g caster sugar
• 70 ml oil
• 70 ml milk
• 1 teaspoon baking powder
• 0.5 teaspoon cream of tartar

Method

1. ONE TIN, THREE LAYERS, AND IT SORTS ITSELF OUT. Caramel in the bottom, raw custard on the caramel, sponge batter poured gently on top of the custard. In the oven the custard stays below and the sponge rises above it, and turned out upside down you get caramel, then flan, then cake. Nothing is baked separately and nothing is assembled.
2. POUR THE BATTER OVER THE BACK OF A LADLE, slowly, moving around the tin. Tipped straight in, it punches through the custard and the two mix into a dense wet band in the middle.
3. Caramel: the 150 g of sugar and the water in a pan, undisturbed over a medium heat until it is a deep amber. Straight into a 25 cm tin and tilted to cover the base. It sets hard within a minute, which is fine.
4. Custard: whisk the yolks, condensed milk, evaporated milk and vanilla, then STRAIN it through a sieve onto the caramel. Straining is what keeps the flan layer smooth.
5. Sponge: yolks with 60 g of the sugar beaten 4 minutes until pale; oil, then milk; then the flour and baking powder sifted in and folded smooth.
6. Whites with the cream of tartar to soft peaks, the remaining 60 g of sugar added gradually, whisked to a meringue with a drooping tip.
7. Meringue folded into the batter in three goes.
8. Batter onto the custard as described above. Cover the tin tightly with foil.
9. BAIN-MARIE: the tin in a roasting dish, boiling water poured in to come halfway up. Bake at 160C for 1 hour. Without the water bath the custard boils and goes to honeycomb.
10. Cool completely in the tin, then chill 6 hours. Run a knife round, invert onto a plate, and leave it a minute for the caramel to run down.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

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