Vanilla Flan Cake Recipes

FLAN CAKE

Steps:

• Preheat oven to 325 degrees. Spray bundt pan thoroughly with cooking spray.
• Pour 3/4 cup caramel topping in bundt pan.
• Whip flan ingredients (eggs, condensed milk, evaporated milk, and vanilla) together with electric mixer.
• Pour flan mixture into pan.
• Prepare cake mix according to package directions.
• Pour prepared cake mix over flan mixture in pan.
• Bake for 35 to 45 minutes.
• Cool for 15 to 20 minutes before inverting onto serving plate. Caramel topping will drip down the sides.
• Drizzle additional caramel topping over sliced cake before serving if desired.
• Store in refrigerator.

VANILLA FLAN

Steps:

• In a large heavy saucepan over medium heat, combine sugar and water. Cook, stirring occasionally, until sugar begins to melt. Using a pastry brush dipped in cold water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, until amber brown, about 25 minutes., Quickly pour into an ungreased 9-in. round baking pan, tilting to coat bottom of pan. Place pan in a large baking pan; let stand for 10 minutes., Meanwhile, preheat oven to 325°. In a blender, combine eggs, condensed milk, evaporated milk, and vanilla. Cover and process 1 minute or until well blended. Slowly pour into prepared baking pan., Add 1 in. of hot water to larger pan. Bake, uncovered, 35-40 minutes or until center is just set (mixture will jiggle). Remove baking pan from water bath; cool 1 hour. Cover and refrigerate overnight., To serve flan, run a knife around edge of pan; quickly invert onto a rimmed serving dish.

VANILLA AND LIME FLAN

Steps:

• Preheat the oven to 360 degrees F
• To make the caramel, heat together the water and sugar gently, over a medium flame, until it is golden brown, about 10 minutes, ensuring the mixture does not burn.
• Meanwhile, pour the condensed milk and whole milk into a pan. Add the lime zest. Slice the vanilla pod in half and carefully scrape out the vanilla seeds and add these to the milk mixture. Simmer the milk slowly for 15 minutes to let the flavors combine.
• Once the caramel is ready, pour into a cake pan and swirl it around to evenly coat the bottom of the pan. Set aside.
• In a bowl, crack the eggs and beat together. Slowly pour a little of the warm milk, vanilla, and lime mixture into the eggs. This will temper the eggs and prevent them from scrambling. Once the warm milk has raised the temperature of the eggs (tempered), pour in the rest of the milk. Pour all of the mixture into the cake pan over the caramel. Cook the cake pan in a water bath by placing the pan inside a larger pan that is filled half-way with water. Place in the oven and cook for 45 minutes to 1 hour.
• Once ready, allow to cool and place inside a refrigerator overnight. The flan is then ready to be flipped over gently and served.

VANILLA FLAN

Steps:

• Put 1/2 cup of the sugar in a small saucepan over medium heat and cook until it begins to melt and turns brown around the edges. Pull the melted sugar around the edges toward the center of the un-melted sugar with a heatproof rubber spatula. Continue cooking, pulling the melted sugar, until all the sugar is melted and the caramel is uniformly dark amber (it should smell caramelly but not burnt), 10 to 12 minutes total. (If you still have undissolved lumps of sugar, stir it off heat until melted.) Pour the caramel into 8-by-2-inch deep cake pan in an even layer, 1/8 to 1/4 inch deep. Let the caramel cool; it will crack as it cools and that's ok.
• Bring the cream, milk and vanilla bean to a simmer in a medium saucepan over medium-high heat. Remove from the heat and steep for 30 minutes.
• Arrange a rack in the middle of the oven and preheat to 350 degrees F. Bring a large pot of water to a boil.
• Put the eggs, salt and the remaining 1/2 cup sugar in a blender and puree on low speed until smooth and the sugar is dissolved, about 1 minute.
• Strain the cream mixture into the egg mixture and blend at low speed to combine, discarding any solids. Skim the foam off the top and transfer to the prepared baking dish. Remove any remaining foam from the top and cover the dish tightly with foil.
• Line a roasting pan with a clean kitchen towel; this will keep the baking dish from sliding and it will insulate the flan, preventing it from overcooking. Set the baking dish on a towel and pour boiling water into the roasting pan until it comes halfway up the sides of the baking dish; the flan should not be floating. Bake the flan until it looks set like gelatin(it will wobble when gently shaken), 35 to 45 minutes. Transfer to a wire rack, remove the foil and let cool. Cover the dish with plastic and refrigerate until set and cold, at least 3 hours and up to 24.
• When ready to serve, run a paring knife around the edges of the flan to loosen. Invert it onto a platter. Serve cold. The flan can be made 1 day ahead. Cover and chill. Unmold and serve.

EASY VANILLA CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake tin with cooking spray and line with parchment paper.
• Mix flour, sugar, baking powder, vanilla extract, and salt together in a bowl. Add eggs, milk, and vegetable oil. Mix by hand or use an electric mixer on low speed until smooth. Add more flour if batter is too runny. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
• Remove from the oven and let cool, 15 to 30 minutes. Transfer to the refrigerator to chill slightly, 15 to 30 minutes more. Slice the cooled cake through the middle to make 2 layers.

FLAN DE VANILLA

Steps:

• Preheat oven to 325°. In a small heavy saucepan, spread 3/4 cup sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium amber color, about 5 minutes. Quickly pour into six ungreased 6-oz. custard cups., In a small saucepan, heat milk and cream until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, egg yolks, salt and remaining sugar until blended but not foamy. Slowly whisk in hot milk mixture. Stir in vanilla., Place custard cups in a baking pan large enough to hold them without touching. Pour egg mixture into cups. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of cups. Bake 35-40 minutes or until center is just set (mixture will jiggle). Remove cups from water bath immediately to a wire rack; cool 10 minutes. Refrigerate until cold., To unmold, run a knife around edges and invert onto individual rimmed dishes. Sprinkle with pomegranate seeds.

VANILLA FLAN-CAKE

Steps:

• Heat oven to 375ºF.
• Pour cajeta into 9-inch round cake pan sprayed with cooking spray. Blend milk, cream cheese, 3 eggs and 1/2 cup sugar in blender until smooth. Mix flour, baking powder and baking soda until blended.
• Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Add remaining egg and vanilla; mix well. Beat in flour mixture alternately with sour cream. Pour over cajeta in pan. Carefully spoon cream cheese mixture over batter in pan; cover with foil sprayed with cooking spray, sprayed side down.
• Place filled cake pan in larger shallow pan. Add enough water to larger pan to come halfway up side of cake pan.
• Bake 1 hour 15 min. or until toothpick inserted in center of dessert comes out clean. Remove dessert from water bath; cool completely on wire rack. Refrigerate 2 hours. Unmold just before serving.

MAGIC FLAN CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 340. °F
• Prepare the caramel by melting the sugar until brown and adding the table cream. Mix and pour in a bundt pan.
• Next, prepare the flan: Use a whisk or a blender to mix all the ingredients together. Strain, then pour over the caramel.
• Next, begin the chiffon cake: Separate the eggs and whisk the egg whites with salt and sugar until stiff peaks form.
• Mix the egg yolks with the sugar until pale in color, then add the milk and oil.
• Mix all the dry ingredients together and add to the egg mixture. Mix thoroughly until incorporated.
• Fold in the egg white mixture and pour over the flan mixture.
• Place in a water bath and into the oven for 40-50 minutes. Then, refrigerate for at least 4 hours.
• Once you're ready to serve, place in a hot water bath for 5 minutes to melt the caramel.. Flip the cake over onto a plate, garnish with chocolate or fruits, and enjoy!

COCONUT FLAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat condensed milk, evaporated milk, white sugar, eggs, and vanilla extract together in a bowl until smooth. Add shortening, baking soda, cinnamon, salt, and ginger; beat until smooth. Stir flour and coconut into milk mixture until batter is smooth.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes.