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Flan cake recipes - 3 recipes

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dessert

  • If your making your own cajeta:
  • 1/2 cup Mexican caramel sauce (cajeta)
  • 1 (12 fluid ounce) can evaporated milk
  • 1 (8 ounce) package Cream Cheese, cubed, softened
  • 7 large eggs, divided
  • 1 teaspoon vanilla
  • 1 cup sugar
  • 1 (18.25 ounce) package chocolate cake mix
  • 1 cup water
  • 1/3 cup oil
  • 1/2 cup Sour Cream
  • 1 cup thawed Cool Whip whipped topping or fresh whipped topping
  • Quick Cajeta
  • Place a can of condensed milk in a large pot of water, and allow it to simmer just below the boiling point for at least one hour. Allow it to cool in the pot.
  • Open the can and pour the liquid into a bowl or wide-mouthed jar. Add 1 teaspoon of pure vanilla extract and stir well. Use as you would use the traditional cajeta.
4.4/5 (21 Votes)

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Here’s How: Caramelize sugar using the 11" large Skillet

  • Caramel:
  • Utensils: 7 QT WOK & 11" Large Skillet & Rack
  • 1 cup sugar
  • 1 cup sweetened macapuno ( I forgot to put this on mine and just used it as a garnish, it works too!)
  • Custard/ Flan:
  • 1 can evaporated milk
  • 8 egg yolks
  • 1 can condensed milk
  • For the Cake:
  • 1 box of Yellow Cake Mix
  • 1/3 cup of water
  • 6 egg yolks
  • 1 1/4 cup egg whites
  • 1/2 teaspoon cream of tartar
  • 3/4 cup sugar
  • 1/2 tsp vanilla
4.5/5 (17 Votes)

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LINE 9-inch round cake pan with foil, with ends of foil extending over sides of pan

  • 1 pkg. (10.75 oz.) frozen prepared pound cake, thawed
  • 1 cup boiling water
  • 1 pkg. (4-serving size) JELL-O Lemon Flavor Gelatin
  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1/2 cup milk
  • 1/4 cup sugar
  • 1 Tbsp. grated lemon zest
  • 1/2 cup thawed COOL WHIP Whipped Topping
0/5 (0 Votes)

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Lemon Flan Cake Chocoflan (Mexican chocolate flan cake)