Best 2 Leche Flan Cake Recipes

FILIPINO LECHE FLAN CAKE

Steps:

• Prepare the Caramel:.
• Preheat oven to 350°F In a large frying pan, combine all the ingredients for the caramel. Mix well with a spoon, then place over medium heat. Allow sugar to caramelize to a light golden brown.
• Immediately pour the caramel into 9 Inch x 13 Inch x 3 Inch baking pan.
• Hold pan with kitchen towels and tilt the pan so the caramel completely covers the bottom. Set aside.
• Prepare the Flan:.
• In a large mixing bowl, combine the flan ingredients except the lemon or dayap rind. Strain, using a fine strainer like a piece of cheesecloth. Stir in grated lemon or dayap rind. Pour the flan mixture into the caramel lined baking pan. Set aside.
• Prepare the cake:.
• In a large mixing bowl, blend the first 8 ingredients for the cake. Beat with a wire wisk until smooth and lump free. Set aside.
• In another large mixing bowl, using an electric mixer, beat the egg whites together with the cream of tartar until frothy. Gradually add the caster sugar while continuing to beat at medium speed until egg whites are stiff but not dry.
• Quickly but thoroughly fold in egg yolk mixture into the beaten egg whites.
• Carefully pour the cake batter into the pan with the flan. Do not tap the pan.
• Bake for 1 hour and 25 minutes using a water bath. Allow the cake to cool in its pan together with the water bath.
• To unmold:.
• Run spatula around the cake to loosen it and invert to a serving platter. Chill well before serving.

LECHE FLAN

Steps:

• Add about 2 tablespoons of the sugar to a small saucepan over low heat. Allow the sugar to melt, about 15 minutes. Gradually add a tablespoon of sugar at a time, slowly swirling it and allowing it to melt in before adding the next tablespoon. This is a long process, which needs constant attention to avoid burning. When all the sugar is completely melted, it will become a rich, dark caramel color, about 40 to 45 minutes.
• Carefully pour the caramel into a 9-inch cake pan, coating the bottom of the pan. Allow to cool completely, about 20 minutes.
• Meanwhile, preheat the oven to 350 degrees F.
• Prepare a water bath: Place a large roasting pan on the middle rack of the oven. Bring about 2 quarts of water to a boil, then carefully pour it into the roasting pan in the oven.
• When the caramel is cool, slowly whisk together the egg yolks in a medium bowl, then add the evaporated milk, condensed milk, vanilla extract and lemon zest (if using). Whisk gently to avoid adding air into the custard. Air will cause bubbles, taking away from the smooth and dense texture.
• Pour the custard through a fine-mesh sieve into the cake pan. Lightly tap the pan on the counter to release any air bubbles.
• Once the oven is at 350 degrees F, carefully place the cake pan in the water bath.
• Bake until the center of the custard is set and a toothpick inserted in the center comes out clean, about 1 hour. Remove the cake pan from the water and allow the custard to cool to room temperature. Cover and refrigerate for at least 5 hours and up to 5 days.
• To serve, unmold the flan: Allow the flan to come to room temperature (see Cook's Note). Take a sharp paring knife and run it between the edge of the flan and the cake pan. Hold a large plate firmly over the pan and, in one smooth motion, invert the plate and pan. Carefully remove the pan.