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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Flan Cake Recipe

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This recipe for Flan Cake is from The Univers Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 yellow cake mix (prepared according to directions on the box – check to see if you need extra eggs or oil for this.)
1/4 c. caramel topping (I like the Hershey’s brand for this, the kind you’d pour over ice cream)
4 eggs, lightly beaten
1 can sweetened condensed milk
1 large can evaporated milk
1 tbsp. vanilla extract
Ground cinnamon
Directions:
Directions:
1. Preheat the oven to 350º. Grease and flour a large Bundt pan. Prepare cake mix according to package directions. Pour the caramel topping around the bottom of the Bundt pan. Pour cake mix over caramel. In a blender, mix together well: eggs, sweetened condensed milk, evaporated milk, and vanilla extract. Sift and pour gently over cake mix in the Bundt pan. (You’re sifting out any large pieces of the egg.) Sprinkle with cinnamon. Place filled Bundt pan in a 9×13 pan filled with hot water about 1 1/2 to 2 inches up the side of the Bundt pan. Bake (in the water bath) one hour at 350 degrees. It should be slightly golden brown. Test for doneness by inserting toothpick in the cake. If it comes out clean, it’s done. Remove from water bath and cool 10 to 15 minutes. Invert onto a cake plate. The caramel will still be runny – it’s supposed to be to melt over the cake, so be careful when inverting! Refrigerate for at least an hour before serving.

 

 

 

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