Ingredients with Measurements:
- 1 cup granulated sugar
- 1/4 cup water
- 6 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 tsp vanilla extract
- 1/4 tsp salt
- Whipped cream (optional)
- Fresh berries (optional)
Special equipment needed:
- 9-inch cake pan
- Large baking dish
- Blender or whisk
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a small saucepan, combine sugar and water. Cook over medium heat, stirring occasionally, until sugar dissolves and mixture turns golden brown. Pour caramel into the bottom of a 9-inch cake pan and swirl to coat the bottom evenly. Set aside.
3. In a blender or large bowl, combine eggs, sweetened condensed milk, evaporated milk, vanilla extract, and salt. Blend or whisk until smooth.
4. Pour custard mixture over the caramel in the cake pan.
5. Place the cake pan in a large baking dish and fill the baking dish with hot water until it reaches halfway up the sides of the cake pan.
6. Bake for 50-60 minutes, or until the custard is set and a toothpick inserted in the center comes out clean.
7. Remove the cake pan from the water bath and let it cool to room temperature.
8. Once cooled, cover the cake pan with plastic wrap and refrigerate for at least 2 hours, or overnight.
9. To serve, run a knife around the edges of the cake pan to loosen the custard. Invert the cake pan onto a serving plate and carefully remove the pan.
10. Optional: Top with whipped cream and fresh berries.
- Time:
Preparation time: 20 minutes
- Cooking time: 50-60 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 8-10 servings
Nutritional information:
- Calories per serving: 330
- Fat: 10g
- Carbohydrates: 52g
- Protein: 10g
Substitutions for ingredients:
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Sweetened condensed milk can be substituted with coconut condensed milk or soy condensed milk.
- Evaporated milk can be substituted with coconut milk or almond milk.
Variations:
- Add 1/4 cup of rum or brandy to the custard mixture for a boozy twist.
- Top with caramel sauce instead of whipped cream and berries.
- Add a pinch of cinnamon or nutmeg to the custard mixture for a spiced flavor.
Tips and tricks:
- Make sure the caramel is evenly distributed on the bottom of the cake pan before pouring in the custard mixture.
- Use room temperature eggs for a smoother custard.
- Let the custard cool completely before refrigerating to prevent condensation from forming on the surface.
- To prevent the custard from cracking, avoid overbaking and do not let it cool too quickly.
Storage instructions:
- Store leftover Flanby Custard Cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place a slice of the custard cake in the microwave for 20-30 seconds or until warm.
Presentation ideas:
- Serve on a decorative cake stand or plate.
- Garnish with fresh mint leaves or edible flowers.
Garnishes:
- Whipped cream
- Fresh berries
- Caramel sauce
- Mint leaves
- Edible flowers
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Chocolate cake
Troubleshooting advice:
- If the custard cracks, it may be overcooked or cooled too quickly.
- If the caramel hardens and sticks to the bottom of the cake pan, try heating the pan on low heat to loosen it.
Food safety advice:
- Make sure to cook the custard to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover custard cake in the refrigerator and discard after 3 days.
Food history:
- Flanby Custard Cake is a popular dessert in Latin American and Spanish cuisine. It is believed to have originated in France as a variation of crème caramel.
Flavor profiles:
- Sweet, creamy, and slightly caramelized.
Serving suggestions:
- Serve chilled or at room temperature.
Related Categories
Cooking Method: N/A
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Region: French
Taste: Sweet, Creamy, Custard, Vanilla, Caramelized, Custard-Like, Vanilla-Flavored