Yields:
8 Servings
Difficulty: Medium
Prep Time: 50 Mins
Cook Time:
1 Hr
Total Time:
1 Hr 50 Mins
Gorgeous Filipino dessert with my mother’s Leche flan recipe and a chiffon cake base.
Ingredients
Adjust Servings
-
Caramel Custard
- Cake
Instructions
-
Custard
- Preheat oven to 356 F. Place a deep pan that can hold the cake pan with water into the oven so it warms up. (Cake pan can be a bundt mold, a square pan, glass pan, individual pans, or round cake pan. I used a medium round cake pan and a smaller cake pan.)
- In a medium saucepan, heat sugar. Stir until liquified and sugar turns amber with a scent of caramel. Pour caramel onto the cake pan and coat the bottom. Set aside and let it harden.
- Blend remaining ingredients until smooth. Using a cheesecloth or a 2 mesh system (use 2 fine mesh strainers), pour the batter through and onto the caramel. The bubbles are fine. Set aside. Cake
- Sift cake flour, sugar, baking powder, and salt into a medium bowl. Create a well in the center and add yolks, oil, milk, and vanilla. Mix liquids first then widen out and mix the dry in until smooth.
- In a separate bowl, preferably in an electric stand mixer with a whisk attachment, beat egg whites until foamy. Add cream of tartar slowly and continue to beat until stiff peaks form.
- Fold egg whites into yolk batter in thirds until no white streaks remain. Be careful not to overmix or the cake will deflate. Pour the final batter on top of the custard batter in the pan slowly.
- Place cake pan into the pan set in the oven. Fill the bottom pan with hot water until it reaches halfway. Bake in the center of the oven for 1 hour.
- Once firm, remove the whole pan with water and let it cool to room temp. Remove the cake pan from the water bath and set aside until it's cool to the touch. Once it can be touched, use a knife to separate the cake from the pan then invert the cake onto a serving platter. Place cake in the fridge for up to 10 minutes before serving.
Notes
Store leftovers in an airtight container or cover with a plastic wrap. Make sure the plastic is wrapped around the milk as to not get a skin from the fridge.