Episode 4: Leche Flan Cake

Ingredients:

7 egg yolks
1 whole egg
1 can of evaporated milk
1 can of condensed milk
1 cup of granulated sugar
1/4 cup of water
pinch of cream of tartar
1 pack of fresh raspberries
1 box of classic yellow cake mix
**(be sure to add the ingredients listed on the cake box also)


Preheat your oven to 350 degrees.

Use a kettle or a medium size pot, fill it with water, and boil it under medium heat.

Take a large frying pan and we're going to prepare the caramel on medium heat. Add 1 cup of sugar,
1/4 cup of water, and a pinch of cream of tartar. Mix well with a wooden spoon and allow contents
to simmer. It is very important to not disturb the cooking once it's over direct heat because we want
to allow the sugar to caramelize to a light brown color.

In a large bowl add 7 egg yolks, 1 whole egg, 1 can of evaporated milk, and 1 can of condensed milk.
Use a whisk to whisk all the ingredients together. Set it aside.

To make the cake mix please follow the directions written on the box. Once completed put the cake
mix aside.

By now your caramel mixture should be ready. Be sure the caramel is a light brown color.
Immediately pour the caramel into a baking pan 8" or 9" inch round. Use a kitchen towel or baking gloves to tilt the pan so we can cover the entire bottom of the pan. Add your flan mixture. Then carefully pour the cake
mixture into the pan. Evenly distribute the cake mixture. You can take a butter knife and evenly spread
the top part of the mixture until it's nice and smooth.

Carefully place on your pan on top of a larger pan. We are going to use a water bath technique. Pour the
boiled water into your larger pan. Fill the water were the custard filling should be. Bake the cake for 1
hour and 25 minutes.

Once the cake is finished allow the cake to cool off for 30 minutes. To unmold the cake take a knife and
carefully separate the edge. Take your desired serving platter and place it on top of your cake. Carefully
flip the cake over. You should be able to unmold the cake and voila. Refrigerated the cake for 2-3 hours
before serving. Once it's ready garnish the top with raspberries or any fruit you desire.

Enjoy.

photos by: A.A