Flan Cake
1 cup (200g) sugar
Melt over low-medium heat until until sugar dissolves and gets a caramel color
Pour the hot caramel into the bottom of a slightly greased 9-or 10 inch (23-25cm) high bundt pan
½ cup (113g) unsalted butter, room temperature
1/2 cups (100g) sugar
Mix until creamy
2 large eggs, one at a time
1 tsp (5g) vanilla extract
1 ½ cups (190g) all purpose flour
1 ½ tsp (6g) baking powder
1/4 tsp (1g) salt
Gradually add to butter mixture
alternating with 1/2 cup (120ml) milk
Pour the batter over the caramel
1 package (8oz - 230g) cream cheese, room temperature
Mix until smooth
4 eggs, room temperature, one at a time
1 can (14oz- 397g) sweetened condensed milk
2 teaspoons (10g) vanilla extract
1 can (12oz -350g) evaporated milk
Mix until well combined
Pour over the cake batter
Place the pan into a larger pan
Add boiling water halfway up the sides
Bake at 350F (180C) for 50- 60 minutes (cover with foil if golden too fast)
let cool at room temperature
Refrigerate for at least 4 hours or better overnight
Place in hot water for few minutes for easier removal