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Bizco Flan

This is a dessert made in two layers – one of cake and the other of classic egg custard This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Caramel, Castor sugar
Cuisine Spanish
Course Desserts
Prep Time 2.30-3 hour
Cook time 41-50 minutes
Serve 4
Taste Sweet
Level of Cooking Moderate
Others Non Veg
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Ingredients list for Bizco Flan

  • Caramel
  • 1 cup Castor sugar
  • Custard
  • 4 Eggs
  • 1/3 cup Castor sugar
  • 1 3/4 cups Milk
  • 1 teaspoon Vanilla essence
  • Cake
  • 2 Eggs
  • 1/4 teaspoon Vanilla essence
  • 1/4 cup Castor sugar
  • a pinch Salt
  • 1/3 cup Refined flour (maida)

Method

  1. To make the caramel, heat castor sugar in a non-stick pan. Add ¼ cup water and mix well till the sugar melts. Once the sugar has melted, continue to cook till the sugar caramelizes and turns golden.
  2. Carefully pour the caramel into 8” x 3” round silicon cake mould. Swirl it to spread the caramel evenly. Set aside to cool slightly.
  3. Preheat the oven at 180º C.
  4. To make the custard, break the eggs into a large bowl. Add castor sugar and whisk well. Add milk and whisk till well combined. Add vanilla essence and mix well.
  5. To make the cake, break the eggs into another large bowl. Add vanilla essence and beat with an electric beater till frothy.
  6. Add castor sugar in batches and continue to beat till the mixture turns light and fluffy. Add salt and beat well.
  7. Sift the refined flour into the egg mixture and gently fold in till well combined.
  8. Strain the custard mixture into the caramel in the cake mould. Pour the cake mixture on top. Place the cake mould on a baking tray. Pour some water in the baking tray and cover the mould with an aluminium foil. Place the tray in the preheated oven and bake for 30 minutes. Remove the foil and continue to bake uncovered for 8-10 minutes.
  9. Remove the baking tray from the oven and allow to cool down to room temperature. Place the cake mould in the refrigerator till completely chilled.
  10. De-mould, cut and serve.
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