Imagine a dessert so luxurious it makes your taste buds dance with pure delight! This Grand Marnier Flan Cake isn't just a recipe—it's a culinary masterpiece that transforms ordinary ingredients into an extraordinary Mexican-inspired delicacy. With its silky-smooth texture, rich caramel glaze, and a sophisticated hint of orange liqueur, this dessert is guaranteed to become the star of any dinner party or special occasion. Prepare to impress your guests and elevate your dessert game with this show-stopping treat that's surprisingly simple to create!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: Mexican
Serves: 10 servings
Ingredients
- 1 cup sugar
- 1/4 cup water
- 4 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1/2 cup Grand Marnier
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your flan cake bakes evenly.
- In a medium saucepan over medium heat, combine 1 cup of sugar and 1/4 cup of water. Stir gently until the sugar dissolves, then stop stirring and allow the mixture to come to a boil.
- Continue to cook the sugar mixture until it turns a deep amber color, about 8-10 minutes. Keep a close eye on it to prevent burning. Once it reaches the desired color, immediately remove it from the heat.
- Quickly pour the caramel into a 9-inch round cake pan, tilting the pan to coat the bottom evenly. Be careful as the caramel will be extremely hot. Set the pan aside to let the caramel harden.
- In a large mixing bowl, crack the 4 large eggs and whisk them until well beaten.
- Add the can of sweetened condensed milk, the can of evaporated milk, 1/2 cup of Grand Marnier, and 1 teaspoon of vanilla extract to the bowl with the eggs. Whisk everything together until the mixture is smooth and well combined.
- Pour the milk and egg mixture over the hardened caramel in the cake pan.
- Place the cake pan inside a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan. This water bath will help the flan cook evenly and prevent it from cracking.
- Carefully transfer the roasting pan to the preheated oven and bake for about 50 minutes, or until the flan is set and a knife inserted into the center comes out clean.
- Once baked, remove the flan cake from the oven and let it cool in the water bath for about 10 minutes. Then remove the cake pan from the water bath and allow it to cool to room temperature.
- After the flan has cooled, cover it with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- To serve, run a knife around the edges of the cake pan to loosen the flan. Invert a serving plate over the cake pan and carefully flip it to release the flan onto the plate. The caramel will drizzle over the top of the flan.
- Slice the Grand Marnier flan cake into wedges and serve chilled. Enjoy this delicious Mexican dessert!
Tips
- Temperature is Key: Ensure all ingredients are at room temperature before mixing to create a smoother, more consistent custard.
- Caramel Technique: Watch your sugar syrup carefully when caramelizing—it can quickly go from golden to burnt. Remove from heat the moment it reaches a deep amber color.
- Water Bath Wisdom: The water bath (bain-marie) is crucial for even cooking and preventing cracks. Use hot water and don't let it come too high up the sides of the pan.
- Cooling Matters: Allow the flan to cool completely and chill for at least 4 hours, preferably overnight, to develop the best flavor and texture.
- Unmolding Trick: Run a thin knife around the edges and let the flan sit at room temperature for a few minutes before inverting to ensure a clean release.
- Garnish Options: Consider adding a sprinkle of orange zest or a few fresh berries to complement the Grand Marnier's citrusy notes.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 8g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 120mg
