Moroccan Flan Cake
Traditional Moroccan flan cake with silky vanilla custard over rich caramel, baked to perfection in a water bath.
183Min
8Servings
285Cal
MediumLevel
VegetarianGluten freeKid friendlyvegetarian
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Equipment
saucepan
stove
mixing bowl
whisk
oven
baking dish
serving plate
Ingredients
Custard
milk (room_temperature)
500 ml
granulated sugar
150 g
eggs
4 piece
vanilla extract
10 ml
Caramel
granulated sugar
150 g
water
45 ml
Instructions
1
Prepare caramel
Melt sugar with water in a saucepan until it turns golden brown, then pour into baking dish.
8 minMedium heattimer 8 min
Watch closely to avoid burning
2
Prepare custard mixture
Whisk eggs with sugar, then gradually add warm milk and vanilla.
5 min
Temper eggs slowly to prevent curdling
3
Bake the flan cake
Pour custard over caramel and bake in water bath until set.
50 min160°Ctimer 50 min
Insert knife to test doneness - should come out clean
4
Cool and unmold
Cool completely, then invert onto serving plate.
120 min
Refrigerate 2 hours before unmolding for best results
Original recipe
Storage
Fridge: 3 days
Reheat: Serve cold or at room temperature
Store covered in refrigerator. Best consumed within 3 days
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