Crème Caramel Pudding Cake: A Delicious Dessert Worth Obsessing Over

This dessert marries the silken elegance of a classic French flan with the airy grace of a sponge cake. Crème Caramel Pudding Cake is a confection that effortlessly straddles two worlds. At first glance, its golden caramel crown beckons you, hinting at the tender custard nestling beneath. But it’s the layer rising gently above the custard that truly captivates you.

What makes Crème Caramel Pudding Cake truly worth obsessing over is its taste. It requires no battalion of exotic spices or laborious techniques, just measured patience, a watchful eye, and an appreciation for contrasts. You can serve it slightly warm or chill it to showcase a firmer custard

What is Crème Caramel Pudding Cake?

Crème caramel pudding cake is a clever hybrid dessert that originated from the classic crème caramel, which is a beloved French custard dessert known for its smooth texture and caramel glaze. Somewhere along the way, someone asked, “But what if there was cake involved?” And the rest is history.

This dessert goes by many names depending on where you’re standing. In the Philippines, it’s known as "leche flan cake" or "custard cake." In Latin America, it’s sometimes called “magic flan cake” because of the way the layers reverse during baking and the batter floats while the custard sinks.

Pro Tips for the Best Crème Caramel Pudding Cake

• Use a glass or metal baking dish with high sides when baking. It’ll help with the water bath and make slicing easier later.
• Keep your caramel golden, not burnt. The line between amber perfection and bitter syrup is thin, so pull it off the heat once it turns golden.
• Warm your milk slightly before adding it to the custard. It helps dissolve the sugar faster and reduces baking time.
• Line your baking dish with caramel quickly. It sets fast, so pour and tilt the pan immediately to coat the bottom evenly.

Can I Freeze Crème Caramel Pudding Cake?

Not a great idea. The custard layer doesn’t love the freezer. It tends to separate and get watery once thawed, and the texture takes a nosedive. If you're making it ahead, refrigeration is your best bet. Store it chilled in the fridge and consume within 3–4 days.

Do I Have to Use a Water Bath?

Yes, unless you want a cracked, curdled, sad custard. The water bath cushions the flan and provides gentle heat so the custard sets evenly. It’s not fancy, it’s just a roasting pan with hot water. You’ve got this.

What Happens if My Layers Mix?

Honestly? It'll still taste great. But if you’re going for that perfect layer effect, pour slowly and don’t shake the pan once it’s assembled. Gravity will do the sorting for you while it bakes.

How to Make Crème Caramel Pudding Cake

Place 75g sugar in a dry pan over low-medium heat and let it melt gently. Once it turns amber, quickly add hot water, swirl carefully and transfer your caramel into the baking pan.

In a bowl, whisk 4 eggs and 140g sugar until smooth.

Then add in 2 egg yolks, vanilla and warm milk (700ml) slowly while whisking.

In a separate bowl, beat 2 egg whites until foamy. Add 30g sugar and whisk until soft peaks form.

In another bowl, mix 2 egg yolks, oil, and 40ml milk. Gently sift in the flour, baking powder, and soda until you get a smooth batter.

Carefully spoon the meringue in your batter and mix.

Pour in your liquid mixture over your caramel in the baking pan.

Finally, pour your batter into the baking pan, and don’t mix your layers. Place your filled cake pan into a larger tray and fill the tray with hot water.

Bake in a preheated oven at 160°C (320°F) for about 40 minutes.

Let it cool at room temperature, run a knife around the edges, invert onto a serving plate and enjoy.