Monday, June 29, 2015

Vanilla Bean Flan Cake







Vanilla Bean Flan Cake 
Adapted from: Mel's Kitchen Cafe

Vanilla Bean Cake
1/2 cup caramel sauce or topping (store bought or homemade)
1 box white or vanilla cake mix
1/2 tablespoon vanilla bean extract

Directions
Preheat the oven to 350 degrees F. Grease a 12-cup bundt pan, taking care to get in all the nooks and crannies. Pour the caramel sauce into the bottom of the pan (the caramel sauce, if store-bought and thick, may need a quick warm-up in the microwave to be pourable).

In a medium bowl, make the boxed cake mix according to the instructions and then mix in the extract. 

Do not pour the entire batch of batter into the bundt pan. It will be too much. Pour about a third of it into the pan, evenly over the caramel. Refrigerate the rest of the cake batter to bake later.

Flan
2 (14-ounce) cans sweetened condensed milk (when split: 1 can)*
2 1/2 cups whole milk (when split: 1 1/4 cups)
6 ounces cream cheese (when split: 3 ounces)
6 large eggs (when split: 3 whole eggs)
4 large egg yolks (when split: 2 egg yolks)
1 teaspoon vanilla bean extract (when split: 1/2 teaspoon)

Directions
*The original recipe says to add all the flan ingredients to a blender and process until smooth. I have a standard size (even a tad bit on the large size) blender and I have to process it in two batches because its too much. So split the above recipe in half, process in the blender, and then repeat.  

Slowly and carefully pour the flan mixture over the the cake batter. Place the cake pan in a large roasting pan. Place the roasting pan in the oven and carefully pour warm water into the roasting pan until it reaches halfway up the sides of the bundt pan. Bake the cake until a toothpick comes out clean in both the cake and flan (or the flan registers 180 degrees on an instant-read thermometer), about 75 minutes.

Remove the Bundt pan from the roasting pan (the easiest way for cleanup is to leave the roasting pan and water in the oven until it has cooled) and place it on a wire rack to cool completely. Refrigerate for 8 hours  or overnight.

To remove the cake from the pan, fill a large bowl with hot water and place the bottom third of the Bundt pan in the water for 1 minute. Carefully invert the cake onto a flat plate or cake platter - I do this by putting the cake platter or plate over the Bundt pan opening and then, holding onto the edges of both platter and cake pan, I gently turn the pan upside down while flipping the cake platter. Slowly remove the pan letting the caramel drizzle over the top of the cake. Serve chilled.

1 comment:

Nadijah said...

I'm hungry, Nora!

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