Flan Cake - Treats By Jenny

[Music] hey guys Jenny here and welcome back to my channel for this video we're making something that is familiar to most Filipinos and that is a custard cake or some people may know this as a leche flan cake it is a chiffon cake layered with leche flan on top so if you want to know how to make this just stick around and I'll show you how it's done now let's get into the video the first thing we'll do is the caramel and to do that just combine your sugar and water in a saucepan over medium heat and using a spatula give it a gentle stir to help dissolve the sugar we are going to keep this boiling until it caramelizes and reach a deep amber color you do not want to leave the caramel alone at any time because this can burn really really quickly and you'll have to redo it again that looks about the color I am aiming for very carefully transferred that caramel into a nine-inch cake tin and move it around to coat the entire bottom of the tin this caramel would actually be the top layer because we are going to invert this cake later you will also notice that as it cools down the caramel harden like candy and that's exactly what we want with that being said you want to make sure that you swirl the pan around while the caramel is hot because then when it cools down is going to harden and you won't be able to coat the entire bottom so just keep that in mind so let's set this pan aside while we make the flat in a big bowl just crack your 6 large eggs and give it a gentle whisk and then add in a kind of condensed milk and a large can of evaporated milk and then just continue building [Music] and then of course don't forget your vanilla extract this is actually it for the flan so let's set this off to the side for now and start making the chiffon cake first thing we'll do for the cake is to separate the yolks and the whites of 6 large eggs be very careful when doing this because you do not want to tear the yolk any form of fat the yolk included will prevent your egg whites from whipping and tummy around what I did here is they put all the eggs in one bowl and then carefully you remove each yolk using my hands this is actually quite risky what you can do is have a third bowl to crack each egg in and then just transfer the yolk on a second bowl and then put all the whites on the third that way if you do accidentally damage the yolk of an egg you won't ruin the rest of the eggs I just took the risk because I can't be bothered to wash a third bowl some people would also transfer the yolk back and forth using the eggshell but I find that the eggshells are actually quite sharp and can make the yolk bare so I'd rather pick up the yolk carefully using my hand now that we have separated the yolks from the whites just set the bowl with the egg whites to the side while we work on the egg yolks so two yolks add in your sugar and just beat the combine and then add in your milk water and vanilla extract and just continue beating [Music] now sift in your flour and baking powder and just whisk combined [Music] [Music] once you don't see anymore lumps we can now set this batter aside and work on our meringue to make the meringue just take the bowl with your egg whites in and using your electric hand mixer beat that on medium speed until it forms bubbles like this and then add in your cream of tartar and just continue beating the cream of tartar will help stabilize the egg whites you can easily find that in the baking aisle of most supermarkets after about two minutes of peeling turn up the speed a little bit and gradually add in your sugar to the egg whites make sure that the sugar gradually or you risk deflating the meringue [Music] [Music] once all the sugars in the egg whites just continue beating until stiff peaks form like this it could take about 10 to 15 minutes you will notice that the egg whites become whiter and glossy err and when you invert the bowl nothing falls off that means your meringue is ready now take your egg yolk mix and just give it a good whisk just to make it creamy again and then add in 1/3 of your meringue and just fold everything to lighten the mixture you don't have to be too careful at this stage once it's one even color add in the rest of the meringue and gently fold it to combine this is where you want to be careful you don't want to vigorously beat it because you will lose all the air that you beat into your meringue and the batter will deflate so just take your time until it's one even color [Music] [Music] now this is basically our cake batter it's time to layer up the rest of the mixture so take your cake pan where we pour the caramel into and place it inside a roasting pan the reason why I wanted inside the roasting pan is because we will be baking this in a bad Marie in theory cake pan strained the flan mix to help remove any small egg particle that did not mix well and then take your cake batter and slowly pour it on top of the flan mix because we put a lot of air into this cake batter it should float on top of the flan mix and they should not mix together so I'm just using a spatula to smooth and the top of this cake now what we're gonna do is we'll pour boiling water into the roasting pan about halfway up the cake tin I did this part after putting the roasting pan in the oven which I'm not able to film so this is what the setup looks like inside the oven so the oven is already preheated to 350 degrees Fahrenheit and we're gonna bake this for about an hour when it comes out of the oven give it plenty of time to cool about two hours and I also like to refrigerate this for at least 30 minutes after cooling before serving when you are ready to serve it run a knife along the perimeter of the cake to help release the flan under the cake would pull away from the side which gives an impression that it's ready to come out but please do not ever skip this step or you just stirring the flan under make sure to release it using a knife or a spatula and then serve it in a very big plate like what I have here so just put the plate on top of the cake like so put one hand on top of the plate and one hand under the cake tin and then very carefully and quickly turns the cake upside down and then put the plate down and then pull the cake tin up to release the cake if it's not releasing tap the cake tin and pull up again you will hear a suction sound when the cake is released and voila there sir custard cake this cake will serve a bunch of people so make sure to share it with your family and friends and that's it guys I hope you like this video if you do please give it a thumbs up and subscribe to my channel if you have it already make sure to hit that note vacation Bell below so you don't miss out on any of my uploads thanks for watching I'll see you on my next video bye bye [Music] [Music] [Music]

Channel: Jenny Timonera

Views: 152,724

Rating: 4.8570437 out of 5

Keywords: Profiteroles, baking, treats by jenny, cream puffs, crème Chantilly, éclair, French pastry, choux pastry, cake, chiffon cake, filipino dessert, flan, flan cake, custard cake, custard, leche flan

Id: RM3tV60Md1k

Length: 8min 15sec (495 seconds)

Published: Sat Nov 24 2018