Baking Dessert

Custard caramel flan cake

Name: Custard caramel flan cake recipe
Yield: 12
Ingredients: Softened butter, to grease; 80g dulce de leche; 340ml can evaporated milk; 395g can sweetened condensed milk; 115g cream cheese, at room temperature; 3 large eggs, at room temperature; 1 drop vanilla extract; 140g plain flour; 3/4 tsp baking powder; 3/4 bicarb soda; 175g brown sugar; 125ml milk; 1 large egg, at room temperature; 80ml oil; 115ml boiling water

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by Rhiann Mead

CHEF

Jan 30, 2025

This elegant dessert celebrates rich caramel flavours in three indulgent elements. A silky-smooth custard flan is layered on top of a rich brown sugar sponge base - the perfect consistency to soak up the sweet caramel sauce from the pan which swims around the plate. Is there truly anything better?

Recipe note: Begin this recipe a day ahead. You’ll need a 25cm bundt pan.

Softened butter, to grease
80g dulce de leche

Custard flan batter

340ml can evaporated milk
395g can sweetened condensed milk
115g cream cheese, at room temperature
3 large eggs, at room temperature
1 drop vanilla extract

Brown sugar sponge

140g plain flour
3/4 tsp baking powder
3/4 bicarb soda
175g brown sugar
1/2 cup (125ml) milk
1 large egg, at room temperature
1/3 cup (80ml) neutral oil (such as canola or vegetable oil)
115ml boiling water

Method

1.

Preheat oven to 195°C/175°C fan-forced. Lightly butter a 25cm bundt pan and spread dulce de leche evenly on base.
2.

For the flan, place all ingredients in a food processor and whiz for 1 minute until smooth. Gently pour into prepared pan. Cover with foil. Place bundt pan in a roasting dish and add enough warm water to come three-quarters of the way up sides of bundt pan. Bake for 45 minutes.
3.

Meanwhile, for the sponge, sift flour, baking powder and bicarb into a large bowl with 1/2 tsp fine salt, then add the sugar and whisk to combine. In a separate bowl, whisk the milk, egg and oil until combined. Add to flour mixture and whisk to combine. Add boiling water and whisk until just combined. Remove foil, pour batter over flan and re-cover with foil. Bake for a further 45-50 minutes, until sponge is firm to touch and just set. Remove from oven and leave covered, still in roasting dish, at room temperature for 1 hour, for sponge to finish cooking and start cooling.
4.

Place a serving platter on top of the pan, jiggle a little to loosen flan and flip quickly. Lift pan off cake carefully and drizzle cake with any excess caramel in the pan. Chill for 12 hours, uncovered, (see note) before serving.

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Recipe Notes

This is best served after 12 hours in the fridge, but can also be served warm. Cake will last for up to 3 days, loosely covered in plastic wrap, in the fridge. You can omit the sponge and serve simply as a flan, if desired.