Magic flan with a vanilla sponge

Time for a little magic, guys. There is a chocolate version of this famous "impossible" flan but I've tried a vanilla cake version for a change.  First time making this and I was a bit nervous at first but really pleased with the result.  It really does work! I love the mixture of creamy custard over a cake base. 

I usually make a custard with a dozen eggs so was interested to see how a 3-egg custard would turn out.  With the slow cooking and water bath it turned out suprisingly velvety and delicious. The caramel also did its job of giving that rich color and bold taste.

Here's the recipe : 

Flan :
1 cup granulated sugar (for the caramel)

4 ounces cream cheese, softened

1 14-ounce can sweetened condensed milk

1 12-ounce can evaporated milk (I didn't have any so replace it with cream)

3 large eggs, room temperature

2 teaspoons pure vanilla extract

Start with making the caramel.  Melt 1 cup sugar in a saucepan over medium heat until it melts and becomes a medium brown color (at least 10 minutes, watch over it though).  Pour into a non-stick Bundt pan or fluted brioche pan (I used a small capacity 8-inch fluted brioche mould and it worked out well, this is why my cake is taller, if you have larger capacity type it may be flatter). Swirl the pan to get the caramel to coat a bit of the sides of the pan (I should have done this more). Allow caramel to harden. In a bowl, mix softened cream cheese with the eggs, then add milks and vanilla.  Set aside. Then make the cake batter : 

Cake batter :
2 eggs

3/4 cup granulated sugar

3/4 cup cake flour

1/8 cup apple or pineapple juice or kirsch

1/8 cup milk

2 tablespoons yoghurt or sourcream

1 teaspoon vanilla

1/2 teapsoon baking powder

Pinch of salt

Preheat oven to 180° F / 350° C.  Prepare a hot water bath and place in the oven (a pan you can place your cake pan in, once immersed, there should be about a 1-1/2" layer of hot water). Beat eggs and add the granulated sugar, then add flour, baking powder, vanilla and salt.  Add remaining liquids to thin the batter.  

Now here's the magic part : spoon the cake batter over the hardened caramel.  Don't be surprised if it crackles, the cold batter will do this to the hardened caramel.  Then pour the flan liquid over the cake batter. Place the pan in the water bath.  Bake for 60-75 minutes, or once the cake layer is cooked. The magic happens when the layers separate while baking, the flan seeping to the bottom of the pan, cake layer on top. Remove from oven and allow to cool or refrigerate overnight. 

When removing from pan, place the pan in a warm bath about 10 minutes to melt and loosen the caramel.  Loosen the sides of the cake from the pan with a thin knife. Place a serving dish over the pan, take a deep breath, then flip quickly and steadily, making sure to hold the dish and pan tightly together. 

Hope you like it. Enjoy, everyone !

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Some links to equipment or objects in photos :
For the fluted brioche pan : 8 inch fluted non stick brioche mould
or Fluted tube pan 95 inch
Tray Rattan tray 16.9 inch
Dishes Firenze dessert plates 9 inch

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