Custard Pudding Cake and Flan

I decided to make some flan since my milk is expiring. Then I saw a post on custard pudding cake, which look very delicious. I decided to continue making flan but add cake batter to half of my flan to test it out. Both turned out delicious. I didn't add any oil to cake batter and with the long baking time it was a bit dry. However, when invert cake on a plate, the cake will absorb the syrup turning it soft. My daughter says she loves it!

Will definitely need look for other cake batter for a softer cake. This way I don't need to invert cake to eat...lol😉

 

Recipe for Flan inspired by Whilethekidssleepingblog
Need 12- 4 oz jars or ramekins

Caramel Syrup:
3/4 cup sugar
6 tbsp water

Boil sugar and water until caramelized to desire color. Darker will leave a more bitter taste. Do not pour right away as hot caramel can break the glass. Swirl until bubbles subsided before adding 1 tbsp caramel to each jar. Need to work quickly to prevent thicken.

Flan Mixture:
2 1/2 cup whole milk
1/2 cup sugar
3 whole eggs
3 yolks
1 tsp vanilla

1. Boil milk until side just start bubbling. Turn off heat.
2. Gently stir eggs, yolk, sugar and vanilla together.
3. While stirring slowly add in the warm milk.
4. Strain mixture 2 times.
5. Use 1/3 cup and fill flan mix for six jars.  Use 1/4 cup for the other six jar where we'll add cake batter to.

Cake Batter inspired by HidaMari Cooking

1 large egg
25 g sugar
25 g cake flour

Whisk egg and sugar until thick where you can see traces of ribbons. Gently fold in sifted flour until combine. Using a piping bag, pipe batter in the 1/4 cup jars.


Preheat oven 320 F. Place all jars in a tray and fill with hot water. Bake for 20 minutes then lower to 302F bake for about 20 minutes.
Let cool and refrigerate for few hours.