Grand Marnier Flan Cake

This flan cake is a showpiece dessert that pulls off a magic trick in the oven. You pour the custard in first, spoon the cake batter on top, and during baking the two layers swap places. When you invert the dish, the silky caramel flan sits on top of a light, orange-scented chiffon cake.

The caramelized sugar lining the dish creates a liquid amber sauce that pools around the finished cake when unmolded. Getting the caramel to the right amber color without burning takes attention. Once it starts turning, it goes from golden to scorched in seconds.

Grand Marnier in both the flan and the cake batter gives the whole dessert a warm, orange-brandy perfume. An extra few tablespoons spooned over the cooled cake before chilling add one more layer of citrus punch.

Pro Tips

• The water bath is not optional. Without it, the custard curdles from direct heat and the texture turns grainy instead of silky.
• Use hot water in the bath, not boiling. Boiling water can splash into the dish and leave pockmarks on the flan surface.
• Chill thoroughly before inverting. The flan needs to be fully set or it slides off the cake in a puddle.
• Run a thin knife around the edge before flipping onto the platter. A clean release makes all the difference in presentation.

Variations

• Use Cointreau instead of Grand Marnier for a slightly different orange liqueur character.
• Garnish with fresh raspberries and orange segments for a colorful, fruity finish.
• Make individual flan cakes in ramekins for a more elegant plated dessert.