Flan Cake

1. Grease the cake pan well with butter.
2. In a saucepan over medium-low heat, add the sugar without stirring until the edges start to caramelise and turn golden.
3. Stir gently until fully caramelised, then immediately pour the caramel into the cake pan and swirl to distribute it evenly. Set aside.
4. In a separate bowl, mix the milk and powdered milk with the cream and crème caramel powder while cold, stirring until fully dissolved.
5. Place the mixture over the heat, stirring constantly until it comes to a boil.
6. Strain the mixture through a sieve over the caramel layer in the pan to ensure a smooth, lump-free texture. Leave aside to cool and slightly set at room temperature.
7. In a large mixing bowl, beat the eggs with the cake mix, water, and oil for 2 minutes on medium-high speed until well combined.
8. Carefully pour the cake batter over the crème caramel layer in the pan.
9. Place the cake pan inside a larger baking tray filled with boiling water (water bath).
10. Bake in a preheated oven at 160°C for about 1 hour or until the cake is fully cooked.
11. After baking, allow the cake to cool at room temperature, then cover and refrigerate overnight to fully set.
12. Once set, dip the bottom of the pan quickly in hot water for about 5 seconds only, then invert onto a serving plate.
13. Serve the cake with the caramel sauce provided in the crème caramel package for extra flavour and a delicious finishing touch.

Foster Clark’s Tip:

Use 2 packets of Foster Clark’s crème caramel mix for a smooth, creamy texture, or 3 packets if you prefer a firmer consistency.