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Custard Cake Leche Flan

1. To make custard cake, first caramelize sugar and water in a casserole until golden brown then pour into a mold and set aside. 2. Combine eggs, condensed milk, evaporated milk, and vanilla in a bowl then strain and pour into the mold. 3. Separately, make a chiffon cake batter by mixing egg yolks, sugar, oil, milk and flour then beat egg whites with sugar until stiff peaks form.

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Zhiana Tangngob
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71 views1 page

Custard Cake Leche Flan

1. To make custard cake, first caramelize sugar and water in a casserole until golden brown then pour into a mold and set aside. 2. Combine eggs, condensed milk, evaporated milk, and vanilla in a bowl then strain and pour into the mold. 3. Separately, make a chiffon cake batter by mixing egg yolks, sugar, oil, milk and flour then beat egg whites with sugar until stiff peaks form.

Uploaded by

Zhiana Tangngob
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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CUSTARD CAKE 2.

After which, Combine 5 Large Eggs (6 Medium Eggs), 1 Can


LECHE FLAN Condensed Milk, 1 Can Evaporated Milk, and 1 Tsp Vanilla in a
1 Cup White Sugar Mixing Bowl then strain it to minimize having bubbles in your
1/4 Cup Water Leche Flan. Then Put it in the molder then set aside.
5-6 Pieces Whole Eggs 3. Now let’s make the Chiffon Cake. Separate the egg yolks
1 Can Condensed Milk and egg whites of 5 Large Eggs (6 Medium Eggs) and put them
1 Can Evaporated Milk separately in a clean and dry mixing bowl. Mix 1/2 Cup White
1 Tsp Vanilla Sugar, 1/4 Cup Oil, 1/2 Cup Milk and the Egg Yolks together
with 2 Cups of Cake Flour, 1 Tsp Baking Powder, and 1/2 Tsp
CHIFFON CAKE Salt until they are well incorporated. But don’t over mix as it will
6 Egg Yolks have a tendency that your chiffon cake will become hard and
1/2 Cup White Sugar dry.
1/4 Cup Oil 4. In making meringue, make sure all your equipment or
1/2 Cup Milk materials are dry as the egg whites won’t rise if mixed with any
2 Cups Cake Flour substance such as water or egg yolks. After which, beat the
1 Tsp baking Powder egg yolks until bubbly, then add cream of Tartar (Vinegar or
1/2 Tsp Salt Lemon Juice) but continue beating until frothy. Add White sugar
gradually then beat until stiff peaks form. Don’t over beat the
MERINGUE egg whites as it may become watery.
6 Pieces Egg Whites 5. Mix the batter and meringue using a cut-and-fold method
1/2 Cup Sugar until both are well incorporated.
1 Tsp Cream of Tartar 6. Put the chiffon batter on top of the Leche Flan. Don’t worry
as the batter will float due to the meringue. Cover the molder
PROCEDURES: with foil as to avoid having water droplets on the mixture when
1. First, make the Leche Flan Caramel. Mix 1 Cup of White steaming.
Sugar and 1/4 Cup of Water in a casserole and then cook it in 7. Cook the Custard Cake in a low heat for about 40-50
medium heat until golden brown (or desired color). Then minutes. Do a stick-test first to make sure if the cake is well
transfer the caramelized Sugar in your preferred molder then cooked.
set aside. 8. Let the cake cool first before removing the molder.

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