Chiffon cake and custard comes together beautifully in this indulgent treat.
3/4 cup white sugar
1/2 cup water
7 pieces egg, yolks only
1 piece egg
2/3 cup carabao's milk
1/2 cup condensed milk
1/2 table spoon vanilla extract
1 1/8 cup cake flour
1/2 table spoon baking powder
1/4 teaspoon iodized salt
1/2 cup white sugar
1/4 cup vegetable oil
1/4 cup water
4 pieces egg, yolks only
1/2 grams cream of tartar
1/4 cup white sugar
Preheat oven to 325 F and boil a kettle of water.
Make the caramel: Combine sugar and water in a 9x3-inch round baking pan. Place over medium low heat and cook until all sugar granules are melted, swirling the pan to combine the sugar and the water and distribute it evenly onto the bottom of the pan. Gently stir and cook until it becomes caramel in color. Set aside and let the custard sit for about 20 minutes.
Make the custard: Combine egg yolks, whole egg, milk, condensed milk, and vanilla extract in a medium bowl. Mix gently until well incorporated. Place a clean towelin the roasting pan and put the baking pan with the cooled caramel. Pour the custard through a fine-mesh sieve onto the cooled caramel. Tightly cover with foil.
Pour boiling water into the roasting pan filling it halfway up the side of the baking pan. Carefully place the pan into the oven. Bake for 2 hours or until the flan is cooked (it should wobble when the pan is jiggled).
Make the chiffon cake thirty minutes before the custard is done: Place the dry ingredients into a wide mixing bowl and make a well in the center. Add egg yolk, oil, water, and vanilla extract. Mix with a whisk until smooth. Set aside.
In a mixing boil with a wire whisk attachment, beat egg whites with cream of tartar at high medium speed until frothy. Add sugar slowly and increase speed to low-high until stiff peaks are formed but make sure they are not dry.
Fold in 1/3 of the meringue (egg white mixture) into the yolk mixture to lighten and gently fold in the rest of the meringue until blended. Do not over mix.
Slowly pour on top of the baked custard, smoothen the top, and put it back in the oven (while still in the water bath) and bake for another 1 hour and 20 minutes or until the cake tester comes out clean.
Once baked, release side of the cake with a knife and cool for 10 minutes. Invert the cake on a serving plate with raised sides.
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