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Flan Cake

User Rating 4.5 Star Rating (3 Reviews)

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2011 Flan Cake Photo (c) by Carroll Pellegrinelli

Flan Cake

2011 Flan Cake Photo (c) by Carroll Pellegrinelli
Flan Cake is an ooey-gooey version of a caramel cake. Thanks to Turptoo for posting this recipe.

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour, 25 minutes

Yield: 10-12 servings

Ingredients:

Preparation:

Preheat oven to 350 degrees. Set a small bake-proof pan of water** inside. Make cake as directed on the box and set aside.

Flan: Add eggs, milk and vanilla to a blender. Blend together until well blended.

In a bundt pan, spray with non-stick spray and flour it. Cover the bottom and the sides with the Cajeta. Sprinkle bottom of pan with nuts. Add flan mixture. On top of this add the cake mixture. Cook for 45-60 minutes.

Notes from Turptoo:
*One can find the leche quemada at any Hispanic store or bakery. It is a thick caramel sauce. I have used regular caramel and it didn't come out the same. (Coronado Cajeta Quemada comes in a 23 ounce bottle.)
**The pan of water is important so that the flan doesn't overcook. Also, the pan of water needs to be preheated to ensure even temperature in the oven while baking.

User Reviews

Reviews for this section have been closed.

 4 out of 5
Sizes Please?, Member gonewest

Hi, We made this cake as a birthday cake. I love flan as does my husband and this recipe looked divine. The problem we ran into is that there are NO sizes to the cake listed. How large are the cans? Cans come in very small to very large and that changes the amount of eggs that you use as well. Knowing nothing we went with 13.5 cans: two 13.5 cans of evaporated milk to one 13.5 of condensed. We had a lot of the custard left over btw so that's obviously the wrong size. We added an egg to the custard since that's what we found elsewhere for that large size a can. So we put the cake into the oven and waited. Everything else in the recipe was fine and unchanged, and it was superb! Divine. Heavenly. Great. But please update the amounts of what size cans should be used -- it would help alot. Thanks for the recipe. We saw a lot of complaints about recipes without the condensed milk about theirs being bitter. Ours was sweet, moist and delicious.

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