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Before you jump to Custard Cake / Flan Cake recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
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You can make similar changes with the oils that you use for cooking your food. For example, monounsaturated fat like as olive oil can help to offset the bad cholesterol in your diet. Olive oil is also a great source of Vitamin E which has a lot of benefits and is also great for your skin. It may be that you already feel that you eat fruit and veggies but it can be worthwhile considering how fresh these are depending on where you purchase these. If you choose organic foods, you can avoid the problem of eating crops that may have been sprayed with toxic pesticides. You will be sure that you’re getting the most nutritional benefits from your fresh produce if you can find a local supplier since you will be able to get the fruit when it is the freshest and ripest.
Thus, it should be quite obvious that it’s easy to add healthy eating to your life.
We hope you got insight from reading it, now let’s go back to custard cake / flan cake recipe. To make custard cake / flan cake you only need 21 ingredients and 14 steps. Here is how you do it.
The ingredients needed to prepare Custard Cake / Flan Cake:
- Take Sponge Cake Layer
- Take Meringue
- Get 3 eggwhites
- Use 1/8 tsp cream of tartar
- Provide 1/4 cup powdered sugar
- Provide Sponge base
- Use 3 egg yoks
- Use 1/2 cup powdered sugar, shifted
- Prepare 1/4 cup oil
- Take 1/4 cup water
- Take 1 tsp vanilla extract
- Use 1 cup cake or all-purpose flour
- Use 1/2 tsp salt
- Use Custard Layer
- Prepare 8 egg yolks
- Prepare 1 1/2 cup evaporated milk
- Prepare 1/2 cup sweetened condensed milk
- Use 1 tsp vanilla extract
- Use 1/8 tsp salt
- Prepare Caramel Layer
- Use 1/2 cup granulated sugar
Steps to make Custard Cake / Flan Cake:
- Make a caramel. Pour the sugar on a skellet and let it melt until liquid on medium heat.
- Pour your caramel into your baking pan. Use a round 8 inch baking pan for this recipe.
- In a separate bowl. Mix all the custard ingredients until smooth.
- Pour the custard mixture into the baking pan with caramel. Dont mix!
- Make the base for the sponge cake. In a bowl, mix the powdered sugar with the egg yolks until smooth. Then add the oil, water and vanilla. Mix well.
- Add the shifted flour and salt. Mix until you dont see any white powder left. Dont overmix.
- Make the meringue in a separate bowl. Beat the eggwhites, powdered sugar and cream of tartar until soft peak.
- Take 1/3 of the meringue and mix by folding the into the sponge base. Fold the rest 1/3 at a time.
- Pour the sponge cake on top of the custard mixture. Don't mix!
- Cover the pan with aluminum foil to keep the water from the cake.
- Steam for 50 minutes. Check if the sponge cake layer is cooked using the toothpick test. Steam for another 10 minutes if the sponge cake layer is still wet.
- Once done steaming, remove the pan from the oven and carefully remove the foil so to not drop some water on to the cake. Immediately run a knife around the side of the cake to release it from the pan.
- Use a serving plate that can accommodate the size of your custard cake. Place it on the pan and quickly but carefully flip the pan and plate together. Quickly so not to spill the caramel.
- Let it cool for a few minutes at room temperature. Chill before serving.
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