Ingredients
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3 egg yolks
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2 eggs
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1/2 cup sugar
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1/2 cup sugar
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13 ounces evaporated milk
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1 teaspoon grated orange rind
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2 tablespoons rum
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3/4 cup sifted cake flour
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1/4 cup sugar
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1 teaspoon baking powder
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1/4 teaspoon salt
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2 egg yolks
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3 tablespoons oil
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1 tablespoon rum
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3 tablespoons orange juice
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3 egg whites
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1/4 teaspoon cream of tartar
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1/4 cup sugar
Instructions
- Caramelize sugar in 9-inch (about 3 1/2- to 4-inches deep) heart-shaped or round pan.
- Beat together egg yolks, eggs, sugar, evaporated milk, orange peel and rum.
- Set aside.
- To make cake batter, sift flour with sugar, baking powder and salt.
- Place in small bowl and make well in center.
- Place yolks, oil, 1 rum and orange juice in well.
- Stir until blended, starting from center.
- Beat egg whites with cream of tartar until foamy.
- Gradually add remaining sugar, beating until stiff but not dry.
- Gently fold batter into whites.
- Pour custard mixture into caramel-lined pan.
- Gently spoon cake batter over flan mixture.
- Place pan in larger pan and pour hot (not boiling) water into larger pan until it reaches half depth of cake pan.
- Bake at 325F 50 to 60 minutes, or until cake is done.
- Cool on rack or chill until ready to serve.
- Invert onto serving platter and pipe whipped cream rosettes around edges of flan.