This is a delightful dessert that combines a rich, creamy flan with a light, fluffy cake, topped with golden caramel. It’s a perfect blend of textures and flavors, with the smoothness of flan beautifully contrasting the moistness of the cake. The dessert is baked in a bundt pan, which gives it an elegant, ring-shaped appearance, making it a show-stopper for gatherings!
Ingredients:
For the caramel:
- 1 cup sugar
- 1/4 cup water
For the flan:
- 1 can sweetened condensed milk
- 1 can (use the same can) whole milk
- 3 eggs
- 1 teaspoon vanilla extract
For the cake:
- 1 cup flour
- 1/2 cup sugar
- 1/4 cup butter, softened
- 2 eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C).
- Make the caramel: In a saucepan, combine sugar and water. Heat on medium while stirring until it forms a golden caramel. Quickly pour it into a bundt pan to coat the bottom evenly.
- Prepare the flan: Blend sweetened condensed milk, whole milk, eggs, and vanilla extract until smooth. Pour this over the caramel layer in the bundt pan.
- Prepare the cake batter: Cream butter and sugar until fluffy. Beat in eggs, then mix in milk and vanilla. Combine flour and baking powder separately, then fold into the wet mixture. Carefully pour this over the flan.
- Place the bundt pan in a larger baking dish filled with hot water (water bath method). Bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- To serve, invert the pan onto a plate, letting the caramel drizzle down.