Caramel Syrup:

• 3/4 cup sugar
• 1/4 cup water

Flan:

• Whisk together:
  • 4 whole eggs
  • 1 can condensed milk
  • 1 1/2 cups fresh milk
  • 1 tsp vanilla extract

Sponge Cake:

• 4 egg yolks
• 1/4 cup sugar
• 1/4 cup oil
• 1/4 cup milk
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt

1. Mix and beat all wet ingredients.
2. Add flour, baking powder and salt.
3. Blend with spatula and set aside.

Meringue:

1. Beat 4 egg whites with 1 tsp lemon juice or until frothy.
2. Gradually add 1/3 cup sugar to egg whites, beating until stiff peaks form.
3. Mix the meringue with the egg yolk mixture.

Assembly:

1. Pour caramel syrup into a cake pan and swirl to coat.
2. Carefully pour the flan mixture over the syrup.
3. Gently spoon the sponge cake mixture on top.

Baking:

1. Place the cake pan in a larger pan filled with hot water to create a water bath.
2. Bake at 350°F for 50-60 minutes, until a toothpick comes out clean.
3. Let it cool, then refrigerate for a few hours or overnight.

Serve:

Invert the cake onto a serving plate, allowing the caramel to drizzle over the flan. Slice and enjoy your delicious Flan Cake!

Ingredients:

For the Caramel:

• 1 cup granulated sugar

For the Flan:

• 4 large eggs
• 1 can (14 ounces) sweetened condensed milk
• 1 can (12 ounces) evaporated milk
• 1 teaspoon vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C).
2. Prepare a baking dish or individual ramekins by greasing them lightly.
3. In a saucepan over medium heat, melt the granulated sugar for the caramel.
4. Stir continuously until the sugar melts and turns a deep amber color.
5. Be cautious not to burn it.
6. Quickly pour the caramel into the bottom of the prepared baking dish or divide it among the ramekins, ensuring an even layer.
7. In a mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, and vanilla extract until well combined.
8. Strain the egg mixture through a fine mesh sieve into another bowl to ensure a smooth flan texture.
9. Carefully pour the egg mixture over the caramel layer in the baking dish or ramekins.
10. Place the baking dish or ramekins in a larger baking pan.
11. Fill the larger pan with hot water to create a water bath (bain-marie), ensuring it reaches halfway up the sides of the baking dish or ramekins.
12. Bake in the preheated oven for 45-50 minutes, or until the flan is set but still slightly jiggly in the center.
13. Remove from the oven and let the flan cool to room temperature in the water bath.
14. Once cooled, refrigerate the flan for at least 4 hours or overnight to allow it to fully set.
15. To serve, run a knife around the edge of the baking dish or ramekins, then invert the flan onto a serving plate, allowing the caramel to drizzle over the top.
16. Slice and enjoy this Classic Spanish Flan, savoring the smooth and creamy texture with each spoonful.

Prep Time: 20 minutes | Cooking Time: 45-50 minutes | Total Time: 5 hours (including chilling time)
Servings: 8 | Kcal: 300 per serving

Tips:

To prevent lumps in the flan, strain the egg mixture before pouring it over the caramel.
For a decorative touch, garnish the flan with a sprinkle of grated orange zest or a dollop of whipped cream.