Flan with a twist

This a unique dessert, it's kind of like a flan but has the texture of creme brulee without the crunchy crust.  While it bakes, the bottom sets like a flan, the middle is like a brulee and the flour rises to the top and forms a thin cake crust. Pretty cool, I think :)

4 eggs, separated

500 ml of milk, warm

115 gr of flour, or 5 heaping tbls

3 tsp of pure vanilla extract

150 gr sugar or 1/2 cup of sugar

1/2 cup of butter at room temp

1 tbsp water

How we make it...

Preheat oven to 340 F and butter and flour a 9" cake pan.

Using your mixer beat the egg yolks, sugar, vanilla and water until light and creamy, 2-3 min. Add in the butter and beat on high for an additional minute.

Add in the flour and incorporate in mixture. Slowly whisk in the milk until a smooth.

In a separate bowl beat the egg whites until soft peaks form.

Fold in the egg whites into the mix until absorbed.

Pour into cake pan and bake for 40-45 min. 

Once cake is ready, turn off the oven and leave the cake in the oven with the oven door open, allowing cake and oven to cool together.

Once the cake is full cooled transfer to a plate and sprinkle with icing sugar and store in the fridge.

 This is best served cold and dusted with icing sugar and if you'd like some cinnamon.