How To make Rum Flan Cake
1 c Sugar
3 Egg yolks
2 Eggs
13 oz Evaporated milk
1 t Grated orange peel
2 tb Rum
CHIFFON CAKE BATTER:
3/4 c Sifted cake flour
1/2 c Sugar
1 t Baking powder
1/4 ts Salt
2 Egg yolks
3 tb Oil
1 tb Rum
3 tb Orange juice
3 Egg whites
1/4 ts Cream of tartar
TO SERVE:
Whipped cream
Caramelize 1/2 cup sugar in 9-inch (about 3 1/2- to 4-inches deep) heart-shaped or round pan. Beat
together 3 egg yolks, eggs, 1/2 cup sugar, evaporated milk, orange peel and 2 tablespoons rum. Set aside. To make cake batter, sift flour with 1/4 cup sugar, baking powder and salt. Place in small bowl and make well in center. Place 2 yolks, oil, 1 tablespoon rum and orange juice in well. Stir until blended, starting from center. Beat egg whites with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Gently fold batter into whites. Pour custard mixture into caramel-lined pan. Gently spoon cake batter over flan mixture. Place pan in larger pan and pour hot (not boiling) water into larger pan until it reaches half depth of cake pan. Bake at 325F 50 to 60 minutes, or until cake is done. Cool on rack or chill until ready to serve. Invert onto serving platter and pipe whipped cream rosettes around edges of flan. (C) 1992 The Los Angeles Times
How To make Rum Flan Cake's Videos
The Best Flancocho Ever—Dominican Cake + Flan
Flancocho is the choco-creamy dessert of our Latinx dessert dreams. It’s half flan, half Dominican cake, and 100% delicioso. Flancocho marries our two favorite postres into a new classic we’ll be making for every special occasion, including Thanksgiving and Christmas this year.
We asked one of our favorite Dominican cooks Belqui of Belqui’s Twist to show us how it's done. She used authentic Dominican chocolate cake mix and the original family flan recipe from la super-famosa Angela of Angela’s Bakery in Brooklyn.
RUM FLAN BUNDT CAKE Recipe on Let's Get Greedy! How to #49
This is a how to 20 minute video with 2 comedic food critics making a simple bundt cake recipe. Enjoy!
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Rum Flan Bundt Cake Recipe:
-3 cups of Bisquick Baking Mix
-1 cup of sugar
-1 (3/4 oz.) of Flan Jell-O instant mix
-1/2 cup of vegetable oil
-4 eggs
-1 Bundt pan
-Baking Flour Spray
- 1/2 cup of Caribbean Spice Rum
-Pinch of Cinnamon
-1 tbs of pure vanilla extract
Pre-heat oven to 350°F degrees. Spray the Bundt cake pan with the baking spray. Beat all ingredients in a large mixing bowl on low speed, scraping bowl constantly for about 30 seconds. Beat on medium speed, scraping bowl and then mix for about 4 minutes. Pour mix into the greased cake pan.
Bake until golden brown for about 40-45 minutes. (NOTE: Check with a knife, by sticking the cake to make sure the knife is clean once you check the middle.) Cool for 15 minutes, remove from pan. Slice, Plate & Serve.
(Tip: Perfect with whip cream or vanilla ice cream.)
Whip Ingredients:
-Cool Whip
-Pure Vanilla Extract
-Rum
-Cinnamon
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FLANCOCHO | CHOCO-FLAN | FLAN-CAKE #bigmamacooks #chocoflan #flancocho
#flancocho #chocoflan #dominicanfood #bigmamacooks
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Ingredients:
Caramel:
1 cup of white sugar
1/2 cup of water
Flan:
1 can of evaporated milk
1 can of sweetened condensed milk
4 eggs
1 teaspoon of vanilla
Cake:
Cakebox of your choice - follow box instructions
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Rhum Coconut Flan.
This is a desert you can make 1 or 2 days before and it is just delicious.
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How To Make Cuban Flan Cake - Recipe - My Big Fat Cuban Family
Classic Cuban Flan + Delicious Yellow Cake = MAGIC. What could be better than this? A very special recipe in honor of #NationalFlanDay.
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How to make FLAN with LIQUOR | ENGLISH
If you want to learn how to make flan with liquor, you're at the right place. I can guarantee you will not be disappointed with my flan recipe, especially because it has a few tablespoons of liquor.
This flan is one of the most requested desserts in my family. I know there are many ways to make flan, but this one will surely be a hit with your friends and family. Please share and tag me in your pictures if you try it. I would love to see them!
MUSIC:
ENGLISH:
Preheat oven to 350 degrees
Ingredients
1 cup of Sugar
1/2 cup of water
3 eggs
1 can of evaporated milk
2 cans of condensed milk
1/2 milk
2 tablespoons of liquor
Instructions
Turn on heat to high and place your 8 circular mold. Pour sugar along with water and stir to mix. Let it boil for about 20 mintues until it darkens (don't let it darken too much or else it won't taste as sweet. Unless you like it like that). When it starts to darken stir again for about 1 min and turn off heat. Wait about 4 mins so it can thicken a bit and then you can start spreading the caramel all over the baking mold. Put it to the side to cool off (should cool off in about 20 mins or until hardened), meanwhile, start making the batter.
In a bowl, add the eggs, the evaporated milk, the condensed milk, the regular whole milk, the liquor and mix everything together.
In a larger pot, so your baking mold fits, pour water for a water bath (bain marie). For mine I added 1 cup of water. Make sure you don't pour so much that it reaches the top of the mold because it will mix with the batter once you pour it. Place your mold in the larger pot and pour in the batter being careful it doesn't go into the larger pot. Cover with aluminum foil. Place in oven for 1 hour and 50 mins. Check to see if it's ready. If it's ready take it out and leave it to cool about 30 min before taking the mold out of the pot.
Once you take the mold out of the pot, let it cool off completely before flipping it over. This step is important because if it's not cool enough then it will not come out pretty.
Enjoy!