Spiced Caramel Flan Cake
This recipe is inspired by Mexican chocolate flan, a cake topped with flan. Despite their very different textures, the two preparations are baked in the oven at the same time. In this version, the cake is flavoured with Christmas spices, such as cinnamon, nutmeg and ginger. Incorporate egg whites beaten until stiff to make the […]
Ingredients
- 1/2 cup (105 g) sugar
- 3 tbsp (45 ml) water
- 5 eggs
- 1 can (354 ml) evaporated milk
- 1 can (300 ml) sweetened condensed milk
- 1 cup (150 g) unbleached all-purpose flour
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 cup (60 ml) vegetable oil
- 3/4 cup (160 g) sugar
- 3 eggs, separated
- 1/2 cup (125 ml) milk
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a pot, bring the sugar and water to a boil. Cook, without stirring, until an amber caramel forms. Spread the caramel out in an even layer along the bottom of a 10 to 12-cup (2.5 to 3 litre) Bundt pan. Let cool. Butter the tube at the centre and the sides of the Bundt pan.
- In a large bowl, whisk together the eggs and both types of milk until smooth. Strain the mixture through a sieve set over another bowl, as needed. Pour the mixture over the caramel in the Bundt pan. Set aside.
This recipe is inspired by Mexican chocolate flan, a cake topped with flan. Despite their very different textures, the two preparations are baked in the oven at the same time. In this version, the cake is flavoured with Christmas spices, such as cinnamon, nutmeg and ginger. Incorporate egg whites beaten until stiff to make the cake ultra moist. The flan evokes crème caramel with its slightly jiggly texture. A wonderfully chic retro-looking dessert.