How to make Bizco Flan -

This is a dessert made in two layers – one of cake and the other of classic egg custard

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Caramel, Castor sugar

Cuisine : Spanish

Course : Desserts

Bizco Flan

Bizco Flan Recipe Card


Spanish cuisine is the result of a great variety of cooking cultures that have been living together in Spain.  The different climates and ways of life of each region to have played their role.  Some of the main ingredients that make up Spanish food are vegetables, meat and fish. 
Over the centuries Spain has been invaded by Romans, French, Moors, Phoenicians who introduced new cooking styles and ingredients in the Spanish cuisine, but the Spanish food is also influenced by other cultures. Spaniards were the main colonizers of America, Columbus was Spanish!  
The discovery of the New World brought new essential ingredients to the Mediterranean gastronomy like tomato, potato, chocolate that are now commonly used in a lot of Spanish dishes.

Prep Time : 2.30-3 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Bizco Flan Recipe

  • Caramel

  • Castor sugar 1 cup

  • Custard

  • Eggs 4

  • Castor sugar 1/3 cup

  • Milk 1 3/4 cups

  • Vanilla essence 1 teaspoon

  • Cake

  • Eggs 2

  • Vanilla essence 1/4 teaspoon

  • Castor sugar 1/4 cup

  • Salt a pinch

  • Refined flour (maida) 1/3 cup


Step 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.

Step 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.

Step 3

Preheat the oven at 180º C.

Step 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.

Step 5

To make the cake, break the eggs into another large bowl. Add vanilla essence and beat with an electric beater till frothy.

Step 6

Add castor sugar in batches and continue to beat till the mixture turns light and fluffy. Add salt and beat well.

Step 7

Sift the refined flour into the egg mixture and gently fold in till well combined.

Step 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.

Step 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.

Step 10

De-mould, cut and serve.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.