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Spanish caramel cake with golden caramel layer and orange flavouring
Classic Spanish caramel cake recipe

Spanish Caramel Cake

Author: Flavelo
Recipes Cakes and Desserts
The secret of Spanish 'Flan' is the steam bath. The egg cream begins to set (coagulate) around 80°C. If hit by higher heat, eggs curdle, and the cream becomes 'scrambled' in texture. The water bath protects the cream from overheating, ensuring a mirror-smooth, wobbly consistency.
🕒 Prep Time 20 mins
🍳 Cook Time 50 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 8 servings
🔥 Calories 320 kcal
🌍 Cuisine Spanish

Ingredients

Equipment Needed

  • Cake tin
  • Deep roasting tin (for water bath)
  • Saucepan

Allergen Information

⚠️ Eggs
⚠️ Milk
⚠️ Cereals containing gluten

Instructions

1 ✓

Melt half the sugar in a saucepan to a golden brown caramel and pour into the bottom of the cake tin. Swirl to coat evenly.

Tip: Careful, caramel is over 170°C and sticky! If too dark, it becomes bitter.
2 ✓

Whisk eggs with remaining sugar, then mix in milk, cream, flour, vanilla, and orange zest until smooth.

Tip: Do not beat in too much air, as bubbles ruin the cream's density.
3 ✓

Pour mixture onto caramel. Place tin in a deep roasting tray, and pour hot water into tray halfway up the tin (steam bath).

Tip: Water dampens oven heat, so the cream cooks slowly and evenly.
4 ✓

Bake at 180°C for 45-50 mins, until centre is no longer runny but just wobbles. Cool completely, then refrigerate for 2 hours.

Tip: The structure sets during cooling.
5 ✓

To serve, run a knife around the edge and invert onto a plate.

Tip: The melted caramel will flow over the cake as a sauce.

Recipe FAQ

Why won't it come out of the tin?
The caramel is too hard. Stand the tin in hot water for a few seconds before serving to melt the caramel at the bottom.

Ingredients

  • 200 g Granulated sugar (for caramel and cream)
  • 250 ml Double cream
  • 5 pcs Eggs
  • 500 ml Milk
  • 1 tsp Vanilla extract
  • 50 g Plain flour
  • 30 g Icing sugar
  • 1 pc Orange zest (grated)