Rum Flan Cake
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 48.7729 |
| Energy (kCal) | 2344.7393 |
| Carbohydrates (g) | 211.6767 |
| Total fats (g) | 150.2558 |
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Cuisine
Latin American >> Mexican >> Mexican
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Caramelize sugar in 9-inch (about 3 1/2- to 4-inches deep) heart-shaped or round pan. | 2. Beat together egg yolks, eggs, sugar, evaporated milk, orange peel and rum. | 3. Set aside. | 4. To make cake batter, sift flour with sugar, baking powder and salt. | 5. Place in small bowl and make well in center. | 6. Place yolks, oil, 1 rum and orange juice in well. | 7. Stir until blended, starting from center. | 8. Beat egg whites with cream of tartar until foamy. | 9. Gradually add remaining sugar, beating until stiff but not dry. | 10. Gently fold batter into whites. | 11. Pour custard mixture into caramel-lined pan. | 12. Gently spoon cake batter over flan mixture. | 13. Place pan in larger pan and pour hot (not boiling) water into larger pan until it reaches half depth of cake pan. | 14. Bake at 325F 50 to 60 minutes, or until cake is done. | 15. Cool on rack or chill until ready to serve. | 16. Invert onto serving platter and pipe whipped cream rosettes around edges of flan. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| sugar | 1/2 | cup | 402.99 | 100.79799999999999 | 0.0 | 0.0 | |
| egg yolk | 3 | 164.22 | 1.8309 | 8.0886 | 13.5354 | ||
| egg | 2 | 143.0 | 0.72 | 12.56 | 9.51 | ||
| sugar | 1/2 | cup | 402.99 | 100.79799999999999 | 0.0 | 0.0 | |
| milk | 13 | ounces | evaporated | 847.6498 | 20.4173 | 8.4396 | 87.8607 |
| orange | 1 | teaspoon | grated rind | 1.7625 | 0.4406 | 0.0352 | 0.0045 |
| rum | 2 | tablespoons | - | - | - | - | |
| cake flour | 3/4 | cup | sifted | 371.955 | 80.1758 | 8.4255 | 0.8836 |
| sugar | 1/4 | cup | 402.99 | 100.79799999999999 | 0.0 | 0.0 | |
| baking powder | 1 | teaspoon | 2.438 | 1.2742 | 0.0 | 0.0 | |
| salt | 1/4 | teaspoon | - | - | - | - | |
| egg yolk | 2 | 164.22 | 1.8309 | 8.0886 | 13.5354 | ||
| oil | 3 | tablespoons | 336.384 | 0.0 | 0.1075 | 38.2003 | |
| rum | 1 | tablespoon | - | - | - | - | |
| orange juice | 3 | tablespoons | 20.925 | 4.836 | 0.3255 | 0.09300000000000001 | |
| egg white | 3 | 51.48 | 0.7227 | 10.790999999999999 | 0.1683 | ||
| cream tartar | 1/4 | teaspoon | 1.935 | 0.4612 | 0.0 | 0.0 | |
| sugar | 1/4 | cup | 402.99 | 100.79799999999999 | 0.0 | 0.0 | |
| cream | whipped | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.