Directions
- Prepare the caramel: In a small saucepan, combine sugar and water over medium heat. Stir gently until the sugar dissolves, then let it cook without stirring until it turns a golden amber color. Quickly pour the caramel into the bottom of a 9-inch (23 cm) round cake pan, swirling to coat evenly. Set aside to cool.
- Make the flan: In a medium bowl, whisk together eggs, sweetened condensed milk, whole milk, and vanilla extract until smooth. Pour the flan mixture gently over the cooled caramel in the cake pan.
- Prepare the cake batter: In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together vegetable oil, eggs, milk, and vanilla extract. Gradually mix the wet ingredients into the dry until smooth. Fold in the crushed cookies and chocolate chips.
- Assemble the cake: Carefully spoon the cake batter over the flan mixture. The batter will float on top but will bake into a soft layer above the flan.
- Bake in a water bath: Place the cake pan inside a larger baking dish. Pour hot water into the outer dish until it reaches halfway up the sides of the cake pan. Bake in a preheated oven at 180°C (350°F) for 50–60 minutes, or until a toothpick inserted into the cake layer comes out clean.
- Cool completely: Remove the cake from the oven and let it cool in the pan for 1 hour. Then refrigerate for at least 4 hours or overnight to allow the flan to set completely.
- Unmold: Run a knife around the edges of the pan, place a serving plate on top, and invert carefully. The caramel will drizzle over the cake beautifully.
- Serve: Slice the cake into portions, making sure each slice has both cake and flan layers. Optional: garnish with extra chocolate shavings or crushed cookies for a festive touch.
Recipe Details
Prep Time: 25 minutes
Cook Time: 1 hour
Chill Time: 4 hours (or overnight)
Total Time: 5 hours 25 minutes
Servings: 8–10
Difficulty: Medium
Variations & Substitutions
- Nutty twist: Add chopped toasted almonds or walnuts to the cake batter for extra crunch.
- Chocolate flan: Replace 2 tablespoons of milk in the flan mixture with cocoa powder for a chocolatey custard layer.
- Cookie swap: Try Oreos or chocolate chip cookies instead of plain digestive cookies for a different flavor profile.
- Sugar-free option: Use a sugar substitute suitable for baking in both the caramel and cake layers.
Serving Suggestions
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