This dessert combines the best of two worlds: a delicious flan with a fluffy sponge cake and a delicate caramel. A fusion of flavors to enjoy well chilled. Truly a delight.
To prepare the Japanese-style honey flan with sponge cake, liquid caramel is combined with a delicious mixture of eggs, sugar, honey, and brandy, all blended with hot milk.
Meanwhile, a soft sponge cake is prepared and placed over the flan in glass cups before baking.
Once baked and cooled, the result is an irresistible dessert that everyone will enjoy.
Japanese-style Honey Flan with Sponge Cake
Ingredients
Caramel
70 grams of Sugar
30 milliliters of Water
For the flan
1 ½ cup of Milk
3 Eggs
1 Egg yolk
60 grams of Sugar
15 grams of Honey
Brandy
For the sponge cake
1 Egg
30 grams of Wheat flour
2 tablespoons of Honey
Preparation
Step 1 : To prepare the dessert, start by making the liquid caramel in a saucepan without stirring, melting the sugar and water until it turns into caramel.
Step 2 : Then, pour the caramel into the glass cups and set aside.
Step 3 : For the flan, mix in a bowl the eggs, yolk, sugar, honey, and brandy, blending them completely.
Step 4 : Add the hot milk at 60°C, stir, and strain the mixture to remove impurities.
Step 5 : In another bowl, prepare the sponge cake by beating the egg, sugar, and honey in a double boiler until the sugar dissolves.
Step 6 : Whisk with an electric mixer until obtaining a whitish, fluffy batter, then incorporate the sifted flour carefully with folding movements.
Step 7 : In the previously prepared cups, fill halfway with the flan mixture, leaving space to add the sponge cake mixture on top without mixing both.
Step 8 : Bake in a bain-marie at 160°C for 40 minutes, then let cool and refrigerate.
Step 9 : And voilà! A delicious dessert ready to enjoy!
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