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Rum Flan Cake

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Submitted by wort24

YIELD

1 cake

PREP

30 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 237
CUP ML SUGAR
3 3
EACH EACH EGG YOLKS *
2 2
LARGE LARGE EGGS
13 375.7
OUNCES ML/G EVAPORATED MILK
1 5
TEASPOON ML ORANGE ZEST
grated
2 3E+1
TABLESPOONS ML RUM
Cake batter
¾ 177
CUP ML CAKE FLOUR
sifted
½ 118
CUP ML SUGAR
1 5
TEASPOON ML BAKING POWDER
¼ 1.3
TEASPOON ML SALT
2 2
EACH EACH EGG YOLKS *
3 45
TABLESPOONS ML VEGETABLE OIL
1 15
TABLESPOON ML RUM
3 45
TABLESPOONS ML ORANGE JUICE
3 3
EACH EACH EGG WHITES *
¼ 1.3
TEASPOON ML CREAM OF TARTAR

Directions

Caramelize ½ cup sugar in 9-inch (about 3½- to 4-inches deep) heart-shaped or round pan.

Beat together 3 egg yolks, eggs, ½ cup sugar, evaporated milk, orange peel and 2 tablespoons rum.

Set aside.

To make cake batter, sift flour with ¼ cup sugar, baking powder and salt.

Place in small bowl and make well in center.

Place 2 yolks, oil, 1 tablespoon rum and orange juice in well.

Stir until blended, starting from center.

Beat egg whites with cream of tartar until foamy.

Gradually add remaining ¼ cup sugar, beating until stiff but not dry.

Gently fold batter into whites.

Pour custard mixture into caramel-lined pan.

Gently spoon cake batter over flan mixture.

Place pan in larger pan and pour hot (not boiling) water into larger pan until it reaches half depth of cake pan.

Bake at 325℉ (160℃) 50 to 60 minutes, or until cake is done.

Cool on rack or chill until ready to serve.

Invert onto serving platter and pipe whipped cream rosettes around edges of flan.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 213g (7.5 oz)
Amount per Serving
Calories 611 24% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 120mg 40%
Sodium 235mg 10%
Total Carbohydrate 34g 34%
Dietary Fiber 1g 2%
Sugars g
Protein 17g
Vitamin A 5% Vitamin C 9%
Calcium 17% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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