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:
- 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
- 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.