|
|
|
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:
Ingredients
- 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
Instructions
- Pre-heat oven to 350 degrees F.
- 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.
- For the custard: Mix all ingredient together. Stir lightly using a whisk. Strain and pour it over to the caramelized pan. Set aside.
- For the cake:
- Sift together all the dry ingredients. Beat the eggs and gradually add the dry ingredients and the flavored water. Set aside.
- 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.
- Fold the cake mixture into meringue mixture, until it is well blended. Make sure to eliminate any bubbles in the process.
- 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.
- You will be delighted to see a golden, silky flan cake... enjoy!
© 2012, Malou @ Skip to Malou. All rights reserved.
You might also like:
When you think your hubby, lover or the guy you are 'in a re...
No, this is not an ode to ABS CBN’s Binond...
Ito ang pinakapaborito ko sa lahat ng luto. Bata pa laman...
Today, I’m excited to share with you one of my favorite sn...
Tagged: Baking, Cake, Chiffon cake, custard cake, filipino, skip to malou, skip to malou recipe, skiptomalou.net
would love to have your Nana Ming’s recipes, if you would share. thanks :)
Flan… one of my favorites!
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 :)
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 http://www.skiptomalou.net so I could answer your questions swiftly.
or better yet come join me in my FB page https://www.facebook.com/pages/Skip-to-Malou/171154069592641 so you could ask your questions over there.
salamat,
malou
I WANT TO LEARN HOW TO BAKE CAKE,,,,,,LOL
Hi made one..pero ang custard di tumigas..what went wrong kaya..nahulog sya paranf suace?hehehe
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??
mali ka! gago ka kase!
Oh I love the idea of a cake looking like mahjong tiles! Sounds like my perfect birthday cake :-))
The market is bombarded with the replica and actually discussing, they are doing such an amazing job at making replica that it is not a fantasy for females to go by the world of design
transocean replica http://www.rockinesports.net/index.php?site=forum_topic&topic=22
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.
I think that what you typed made a bunch of sense.
However, consider this, what if you added a little content?
I ain’t saying your information is not solid., but suppose you added a post title that grabbed folk’s attention?
I mean Classic Custard Cake | FOODIPINO™ | FOODIPINO™ is a
little vanilla. You should look at Yahoo’s front page and see how they write news titles to get people interested. You might add a related video or a related picture or two to grab readers excited about what you’ve got to say.
In my opinion, it would bring your posts a little livelier.
Normally I don’t read post on blogs, but I would like to say that this write-up very compelled me to try and do it! Your writing style has been surprised me. Thank you, very great post.