Ingredients:

  • 1 cup granulated sugar (200g) for caramel
  • 1/4 cup water (60ml) for caramel
  • 1 can (14 oz) sweetened condensed milk (397g)
  • 1 can (12 oz) evaporated milk (354ml)
  • 3 large eggs for flan
  • 1 tsp vanilla extract for flan
  • 1 1/2 cups all-purpose flour (190g)
  • 1 cup granulated sugar (200g) for cake
  • 1/2 cup unsalted butter, softened (113g)
  • 1/2 cup milk (120ml)
  • 2 large eggs for cake
  • 2 tsp baking powder
  • 1 tsp vanilla extract for cake
  • Pinch of salt

Instructions:

  1. Combine sugar and water in a saucepan. Cook over medium heat until it turns amber and bubbly.
  2. Quickly pour caramel into the bottom of the cake pan and let it set.
  3. In a blender, combine sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth and well-mixed.
  4. In a mixing bowl, cream butter and sugar until fluffy. Add eggs and vanilla; mix to combine.
  5. Gradually add flour, baking powder, salt, and milk; mix until just combined.
  6. Pour flan mixture gently over the set caramel in the cake pan.
  7. Slowly pour cake batter over the flan mixture, attempting not to disturb it.
  8. Place the prepared cake pan inside a larger baking dish filled with water (water bath). Bake in a preheated oven at 350°F (175°C) for about 50 minutes or until the top is set.
  9. Remove from the oven and water bath. Let cool at room temperature for about 30 minutes.
  10. Refrigerate for at least 2-4 hours (or overnight) before serving.
  11. Carefully invert onto a serving platter, allowing the caramel to drizzle over the flan.