Caramel Custard Pudding Cake


Cooking Tree is serving you a delectable recipe for Choco Flan Cake (Caramel Custard Pudding Cake), and we’ll show you how to prepare it from scratch.


  • 120g Sugar
  • 65g Water


  • 2 Eggs
  • 155g Condensed milk
  • 5g Vanilla extract
  • 190g Whipping cream
  • 90g Milk

Choco chiffon cake

  • 1 Egg yolk
  • 10g Sugar
  • a pinch of Salt
  • 2g Vanilla extract
  • 20g Milk
  • 10g Vegetable oil
  • 22g Cake flour
  • 5g Cocoa powder
  • 1g Baking powder
  • 1g Baking soda
  • Meringue (1 egg white + 15g sugar)


  1. Put sugar and water in a pot and bring to a boil. When it turns light brown, remove from heat.
  2. Pour caramel syrup into the mold and harden in the refrigerator.
  3. Beat eggs, add condensed milk and vanilla extract, mix, then add whipped cream and milk and mix.
  4. Add sugar, salt and vanilla extract to the egg yolk and mix, then add milk and vegetable oil and mix.
  5. Sift the soft flour, cocoa powder, baking powder, and baking soda and mix. Divide the meringue and mix.
  6. Pour the flan dough through a sieve, pour the chiffon cake batter, put it on a pan with hot water, and bake in an oven preheated to 160 degrees for 60 minutes.
  7. After cooling at room temperature, cool in the refrigerator.
  8. Soak the mold in hot water for 7-10 minutes, then turn it upside down and remove it from the mold.

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