Perfect for a relaxing Sunday teatime.
Heat granulted sugar and butter in stove top until melted.
Using an electric mixer, from medium to high, beat until it is frothy to create a meringue. We are supposed to add cream of tartar and lemon zest and granulted sugar. I prefer without the lemon taste and not no sugar.
Set aside. Set the oven for 350 degreesFI used simple Jiffy cake mix. Following the instruction adding an egg and my friend advice me to always use milk instead of water. I used cashew milk to reduce my lactate intake. Mix well to make the cake batter. Add greek yogurt or pudding mix if you wish a creamier, densed and softer moist cake unless your prefer light and fluffy otherwise.
Fold the frothy egg white we made earlier into the batter gently.
I left lumps so I could have that soft and airy, fluffy, texture of my cake when it's baked.
In another bowl combine egg yolks (I used 5, you can use more if you'd like), condensed milk and vanilla extract. In the Filipino way, they add granulated sugar. The condensed milk is sweet enough, so I did not add sugar anymore. I added a cup of regular milk or skim milk or cashew milk.
Mix gently. Sift if you want a very smooth flan/custard. I left it as it is.
Pour the egg yolk mixture to the sugared pan earlier.
Then pour in the egg white meringue and cake batter mixture.
In a bigger pan add water, then put the mixture on top. Some use a baking rack.
Bake for 50-60 minutes at 350 degrees F
My timer went off at 50 minute mark and my friend always tell me to poke the cake to see if it is ready. I use a chopstick.
I see it still wet so it is not done yet. I leave it for 5-10 more minutes. I poke again in the middle and the chopstick is dry so the cake is done.
Let it cool for an hour. You can even place it in the refrigerator if you prefer it cold. I left it in room temperature. I love warm cakes.
Voila! Bon appètit.
P.s. Thank you for my man friend who teaches me these useful little tricks in cooking and baking... It makes everything easy. :)