Classic Custard Cake

Nana Ming is my mom’s sister who at 83 is still passionate about baking.  On our recent reunion, her daughter Gigi showed us pictures of elegant cakes she created for her grandchildren’s weddings and other special occasions. In her sheepish way, she cupped her face with her hands and said, “sometimes I don’t believe that I made them.
That of course is an understatement.
Nana Ming has always been a good baker. I still could picture a cake she created that resembled the tiles of mahjong. It was so beautiful I could still vividly visualize it, even if this was many years ago. As a kid, I always looked forward to spending summers and holidays at their house as it was filled with a sweet scent coming from freshly baked goodies. Home made Food for the Gods (dates and nuts bars) covered in bright red and green cellophanes, buttery ensaymada (Filipino brioche)  adorn her kitchen like fixtures (though it would disappear fast haha). This is Nana Ming’s endearing way to make you feel a sense of comfort in her home. The scent, the taste and the feel of a freshly baked bread evoked a sense of warmth and love.
23 Classic Custard Cake

When she moved to Canada, we missed her baking a lot.  But her staples such as pan de sal ((which I shared here) and custard cake left an indelible mark in our minds… fortunately we were able to squeeze in some lessons when we had a chance to spend a few days together in Orlando.

Beaming her usual sweet smile she says that she loves teaching family and friends on how to bake. Her love for baking was contagious.  I cannot begin to tell you how thrilled I was when this golden silky flan with chiffon cake was turned upside down.  I myself beamed a wide smile as nothing beats the feeling of seeing a perfectly made cake. Like her, I would be so happy if I will be able to share with you:

4 Classic Custard Cake
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Classic Custard Cake


  • For the caramel:
  • 1 cup sugar
  • 1/4 c water
  • For the custard:
  • 3 egg yolks
  • 1 can condensed milk
  • 1 can evaporated milk
  • For the cake
  • 5 egg yolks
  • 2 1/4 c cake flour
  • 3/4 c sugar
  • 1 tbsp baking powder
  • 3/4 c of water with any flavoring, mocha or orange juice (I used vanilla)
  • For the meringue
  • 8 egg whites
  • 1/2 tsp cream of tartar
  • 1/2 c sugar


  1. Pre-heat oven to 350 degrees F.
  2. In a heavy sauce pan, combine sugar and water. Do not stir. On medium heat, caramelize sugar until it turns golden brown. Immediately pour it over a 9 inch baking pan. Set aside.
  3. For the custard: Mix all ingredient together. Stir lightly using a whisk. Strain and pour it over to the caramelized pan. Set aside.
  4. For the cake:
  5. Sift together all the dry ingredients. Beat the eggs and gradually add the dry ingredients and the flavored water. Set aside.
  6. For the meringue: Using a stand mixer , beat the eggs whites until fluffy and add cream of tartar and continue to beat until soft peaks begin to form. Gradually add sugar and continue beating until it becomes stiff.
  7. Fold the cake mixture into meringue mixture, until it is well blended. Make sure to eliminate any bubbles in the process.
  8. Slowly pour into the pan. Bake in a baine marie for about an hour or until firm. Let it cool. Run a knife around the pan and turn it upside down.
  9. You will be delighted to see a golden, silky flan cake... enjoy!

5 Classic Custard Cake
63 Classic Custard Cake
 Classic Custard Cake

© 2012, Malou @ Skip to Malou. All rights reserved.

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  • Jay

    Hi, I’m glad I found your site. Very interesting. I have a question, do you bake the plan and the cake mixture altogether? Or do you bake the plan first then pour the cake mixture when the plan is already set? id love to try this recipe myself. Thanks :)

  • skip to malou

    Hi Jay,
    I’m sorry for the late reply but to answer your question: No you don’t have to let the flan set. Pour the flan mixture then, pour the batter over it, slowly. Then make sure to bake it with baine marie (submerge your baking pan in a pan of water) This process helps the flan settle.
    Thank you for your question. If you have any more questions, come visit me at so I could answer your questions swiftly.
    or better yet come join me in my FB page so you could ask your questions over there.


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  • karen ibay

    Hi made one..pero ang custard di tumigas..what went wrong kaya..nahulog sya paranf suace?hehehe

  • karen ibay

    my flan did not settle ms malou..what to do??i used 1 large can condense milk and 1 large can evap??tama po bah??

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  • Jade

    Oh I love the idea of a cake looking like mahjong tiles! Sounds like my perfect birthday cake :-))

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  • Erlinda Sotomayor

    This is clearly a reminiscent of the cake I used to baked in the early 1980’s. A friend who went back to the Philippines taught me how to bake this delightful cake. I thought it was awesome as it was my first time to see one. I was literally and completely astonished. However, when making the creme caramel (the word custard is totally different), I tend to used more eggs, otherwise, your recipe/ratio of using 3 eggs to 1 tin of condensed milk and evaporated milk would be excessive, thus, the creme caramel will not settle; you will find it runny, as Karen Ibay found out. The ratio should be 6 eggs to 1/2 tins of condensed milk, evaporated milk and double cream. It is important “NOT TO WHISKED” the caramel mixture, otherwise, bubbles will formed. Just gently mix all the ingredients until they are all well blended; pass the mixture thru a fine sieve. You want your creme caramel (Leche Flan) to be smooth with no grainy bits. I hope this info helps in some way.

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