Baking · Cake

Pandan Leche Flan Cake

This is the cake I made when I wanted to bring together two things I love and grew up eating. Leche flan is that silky, wobbling custard turned out onto a plate with a pool of amber caramel running down the sides. Pandan chiffon cake is one of the most Malaysian things I know, light and green and fragrant with coconut. Baking them together in one pan felt ambitious but the logic is sound. The flan sits at the bottom of the pan, the chiffon batter is poured gently over it, and they bake together in a water bath. When you flip it the next day, the caramel runs over the flan and down into the chiffon and the whole thing holds together in a way that still surprises me.

This flan recipe is inspired by Ash Baber.

Ingredients

Serves 8 to 10  ·  8-inch round pan, 4 inches deep  ·  350°F

Caramel

• 200g granulated sugar

Flan

• 6 egg yolks
• 320g condensed milk
• 350ml evaporated milk
• 2 tsp vanilla extract
• 1/8 tsp salt

Pandan Chiffon

• 3 large egg yolks
• 100g sugar
• 60ml coconut oil
• 110ml coconut milk
• 1/2 tsp pandan extract
• 112.5g flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 large egg whites
• 50g sugar

Method

1. 1Start with the caramel. Pour the sugar into a pot over medium heat and stir continuously until fully melted and a deep golden amber. Pour straight into your ungreased 8-inch pan and let it harden at room temperature before moving on.
2. 2For the flan, combine the egg yolks, condensed milk, evaporated milk, vanilla extract, and salt in a bowl. Whisk gently until smooth, then pass it through a fine mesh sieve and pour it over the set caramel. Set aside while you make the chiffon.
3. 3In a large bowl, combine the egg yolks, 100g sugar, coconut oil, coconut milk, and pandan extract. Whisk until smooth and well combined. Add the flour, baking powder, and salt and mix until no dry streaks remain.
4. 4In a stand mixer fitted with the whisk attachment, beat the egg whites with the 50g sugar until stiff peaks form.
5. 5Fold a third of the egg whites into the pandan batter to loosen it, then fold in the rest until just combined with no streaks remaining. Pour the batter slowly over the flan layer in the pan.
6. 6Sit the pan inside a large deep roasting tray and carefully pour boiling water into the tray until it reaches the midpoint of the cake pan. Bake at 350°F for 55 to 60 minutes until a toothpick inserted into the centre comes out clean. The cake will still jiggle when it comes out. This is normal.
7. 7Cool completely at room temperature then refrigerate overnight before unmoulding.
8. 8Run a knife around the edge of the pan to loosen. Use a blowtorch or warm water bath on the bottom to release the caramel. Place a serving plate on top and flip in one confident motion.
9. 9Slice and serve as is. The caramel on top acts as the sauce so no extra toppings are needed. Best enjoyed the same day but will keep covered in the fridge for up to 3 days.

Tips & Notes

For the caramel, keep the heat at medium and do not walk away from it. Pull it off the heat as soon as it turns golden as it will continue to darken even off the stove. You are going for a deep amber colour, not dark brown, or it will taste bitter. The water bath is what gives you that silky smooth flan. Skipping it risks the eggs curdling and you will lose that creamy texture entirely. The flan also needs time to fully set in the fridge overnight. Rushing this means it will be too soft to hold its shape when you flip. When flipping, do it in one swift confident motion to get the cleanest result. The flan recipe is inspired by Ash Baber.