RECIPES

Tres Leches Earl Grey Flan

Ingredients (10)

1.5 cup(s) dulce de leche

3 eggs

1.5 cup(s) sweetened condensed milk

1/4 cup(s) Earl Grey tea, brewed and chilled

1.5 cup(s) evaporated milk

1 teaspoon(s) vanilla extract

3/4 cup(s) all-purpose flour

1/2 teaspoon(s) baking powder

1/4 teaspoon(s) salt

1/4 cup(s) unsalted butter, room temperature

1/2 cup(s) white sugar

2.5 eggs

1/4 teaspoon(s) extract

1/2 cup(s) whole milk

1/2 cup(s) sweetened condensed milk

1/3 cup(s) evaporated milk

2 cup(s) heavy whipping cream

3 tablespoon(s) powdered sugar

1/2 teaspoon(s) vanilla extract

Directions
  1. Preheat the oven to 325 degrees F and spray a 10-inch bundt cake pan really well with cooking spray. Pour the dulce de leche evenly over the bottom of the pan and set aside.
  2. Flan: In a large bowl, mix together the eggs, sweetened condensed milk, evaporated milk, earl grey tea, vanilla extract until well combined. Pour this mixture evenly over the dulce de leche layer. (Note: set aside, do not bake or refrigerate yet)
  3. Cake: In a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream together the butter and sugar until pale yellow and fluffy (about 2-3 minutes). Add in the 2 1/2 eggs and 1/4 teaspoon vanilla extract and mix well. Add the dry ingredients slowly, mixing after each addition. 
  4. Pour batter over the flan layer in the bundt cake pan (Note: it will sink in a bit but that is ok).
  5. Bake for 40-45 minutes or until tester inserted into just the cake comes out with just a few moist crumbs. Pierce the cake several times with a skewer or fork. Let the cake cool.
  6. Drench the cake: Whisk together 1/2 cup whole milk, 1/2 cup condensed milk, and 1/3 cup evaporated milk. Pour this mixture over the top of the cooled cake. Cover and chill the cake overnight (or at least a couple of hours) 
  7. Loosen edges with a thin knife or spatula all around the sides. Carefully invert onto a serving plate (caramel and milks will ooze).
  8. Whip up the heavy whipping cream, powdered sugar, and vanilla extract to stiff peaks and dollop or pipe it all around the cake.