Chifflan – Chocolate Chiffon Flan Cake
I love flan and so does my mom.
When I first was teaching myself to cook I came across my now favorite flan recipe. I made a batch in a big oval casserole dish and plopped it down on the coffee table late in the evening for my mom and I to eat. There was no need for separate plates since it was just the two of us, but looking back that might have been a good option because… oops, we ate most of it, just the two of us, in one go.
I got inspiration for this dish from Hot Thai Kitchen, the only problem I have with her recipe and others like it is the use of sweetened condensed milk and condensed milk in the flan. My favorite flan recipe uses simple whole ingredients, why bother using canned milk when you don’t have to. I was slightly skeptical at how it would turn out, if the cake would really stay floating on top of the flan in a mysterious manor or if the cake would end up sinking below the liquid custard. But some how it worked, the cake is light and full of air so it stays floating on top of the silky custard as they bake in the oven.
I could have eaten the whole pan of this luscious dessert all by myself, but at the same time it was far too good not to share with others. When you flip the custard and cake out of the baking vessel the golden caramel syrup trickles down the sides of the cake and pools at the bottom of the dish. The great thing about combining cake and flan is that there is something to soak up the dark caramelized sauce so you don’t have to lick it from the plate in a dark corner of the kitchen. The flan is lightly scented with cinnamon and vanilla while the cake is rich and chocolaty, it’s like having a creamy velvety frosting on a cake.