CUSTARD FLAN CAKE (Baked) Recipe

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream reduces calories while maintaining creaminess.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

evaporated milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk is lower in calories, while whole milk is more economical.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: gluten-free flour

Whole wheat flour adds fiber, while gluten-free flour accommodates dietary restrictions.

Prepare caramel syrup by combining 3/4 cup sugar and 1/4 cup water in a saucepan; heat until golden brown.

Pour the caramel into the prepared cake pan, swirling to coat the bottom evenly.

In a blender, combine 4 whole eggs, 1 can condensed milk, 1 can evaporated milk, and 1 tsp vanilla; blend until smooth.

In a separate bowl, whisk together 1 cup cake flour, 1 tsp baking powder, and 1/4 tsp salt.

Gradually add the dry ingredients to the blended mixture, mixing until just combined.

In another bowl, beat 4 egg whites with 1/4 tsp cream of tartar until soft peaks form; gradually add 1/4 cup sugar and beat until stiff peaks form.

Fold the meringue into the custard mixture gently.

Pour the batter over the caramel in the cake pan.

Bake in a preheated oven at 350°F (170°C) for about 60 minutes, or until the cake springs back when pressed in the top middle.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens