Tag Archives: flan recipe

Pineapple Choco sponge flan

Pineapple Choco sponge flan

Pineapple Choco sponge flan

So many times I baked flan-cake , which is a combo of both flan/ pudding and cake .. The bottom layer is a sponge cake and the upper layer , a smooth creamy flan or pudding . I have almost a similar kind of recipe . For that one you can click the following link;


But today , I just wanted to play a little . I’ve baked choco flan , pineapple upside down cake or even the pineapple upside down flan . So Why not something , a combo of trio .. 🙂 Pineapple Upside down choco sponge flan?? 😀 I browsed over net like crazy , but couldn’t get one .. So decided to experiment with the name of Almighty Allah ! The outcome is fantastic .. Alhamdulillah .. The pineapple slices went inside the flan , that made it even better . So at the end just decorated with some other slices of pineapple . 🙂


For the caramel sauce:

2 tbl spoon of butter
4 tbl spoon of brown sugar
1/3 rd cup of whipped cream or evaporated milk

For the Sponge cake :
2 egg ( room temperature)
4 tbl spoon of Butter/oil
4 tbl spoon of sugar
2 tbl spoon of All purpose flour ( heaped)
2 tbl spoon of cocoa powder ( heaped)
Less than half a teaspoon baking powder

For The Flan:

2 eggs ( room temperature)
1 cup of evaporated milk or very thick milk
Half a Tin of Condensed Milk

Other ingredients:

Sliced Pineapple ( I took the tinned one)


1. Make the caramel sauce . Melt butter and add brown sugar . Stir . After few minutes add whipped cream or evaporated milk . Remove from the stove , when got thick . Pour over a greased pan . Let it cool . After it gets cool , it will set on the pan . Arrange the pineapple slices over the sauce .

2. Prepare the Flan batter . Whisk egg, condensed milk and evaporated milk with light hand . Remember if you over beat them or blend in the blender , you will never get the smooth texture , rather there is a possibility to end up with small holes in the flan , those perforated type flan. So always beat the egg and other ingredients with light hand and not too much .

3. Now prepare the cake batter . Beat butter/oil, sugar and egg together , until light and fluffy. Sieve flour , baking powder and cocoa together . Now fold the egg mixture with the flour mixture . Your cake batter is ready .

4. Now Pour the flan mixture over the set caramel sauce and pineapple . Then pour the cake batter over the flan mixture . Don’t worry . At the end they both will separate . The cake will sit on the bottom and the flan over it . 🙂

5. Take a baking tray and fill it with hot water . Put the pan on it and bake it at 350 FH in a pre-heated oven for 40-50 minutes . After 40 minutes , you can check the flan cake . If you see the cake part is done , but the knife didn’t come out clean from the bottom, that is the flan part , then cover the pan with aluminium foil and again bake for another 10 minutes.

6. After taking out from oven, don’t try to flip over immediately . Let it cool and keep it in the refrigerator for at least 2/ 3 hours . Then Flip over . decorate with sliced pineapple and cherries .


1. If you don’t want your sponge cake to be chocolate flavor , then omoi the cocoa , and add 2 tbl spoon more flour to the batter . That is , in case you omit the cocoa , you have to take 4 tbl spoon of flour in total .

2. Let the caramel sauce sit on the pan first , before you pour the flan mixture . So Let the sauce set and cool , then pour the batter .

Pudding/ Cream caramel/ Flan

Pudding/ Cream caramel/ Flan

Pudding/ Cream caramel/ Flan

If I am asked to name one of the most adored and common dessert in Bangladesh loved by all ,the answer would definitely be “Pudding” ! 🙂 Though not popular in rural area but no middle class family can think of a special party without this creamy , mouth watering dessert!!!!!!!!

My version of pudding/ cream caramel is very simple to make but yet very much of “take my heart away” type . 😀


3 eggs ( room temperature)
2 cups of milk ( I took 1 cup evaporated milk+ 1 cup regular milk =2 cups, those who doesn’t have evaporated milk plz go through the tips and notes at the end of the recipe)
Sugar, a little more than 1/3rd cup
Cinnamon, cardamom or vanilla essence ( optional)
1 tbl spoon of breadcrumbs ( it helps the pudding not to fall apart while turning it over )

For caramel
4 tbl spoon of sugar
2 tbl spoon of Water


1. In a mold evenly spread sugar and water. Swirl around to make sure it is evenly coated . Heat the mold on medium low flame until it takes beautiful red color . If you see the caramel gets darker than other sides add some water and swirl around the mold to coat it evenly. When caramel is done, let it cool .

2. Beat the eggs with a light hand using a fork . Don’t use blender!!!!!! If you over whip the egg , your pudding may not have that smooth . creamy texture . The less you whip , the smoother your pudding is!!!!!!!

3. If you love the cinnamon , cardamom flavor then put 2 pods of cardamom and one 1″ stick of cinnamon to the milk and microwave it for 1 minute . Cover it until it gets cool. Now take out the cinnamon , cardamom from the milk . Now blend the milk , sugar and breadcrumbs and mix them with the egg mixture . I’m saying again DON”T BLEND EGGS!!!!!! if you don’t like cinnamon , cardamom then add few drops of vanilla flavor.

4. Strain the mixture through a strainer to get smooth , velvety texture . Pour them into the mold and cover it with a tight lid .

5. Now you can steam or bake the pudding . If you bake it , take a tray , filled with water and place ur mold on it and bake in a preheated oven at 325-350FH for 30-40 minutes . After 30 minutes check your pudding with a knife , insert the knife , if comes out clean , your pudding is ready .
But if you decide to steam, pour water in a wide bottomed vessel and place the mold on it . Cover the lid very tight so that water should not enter into it. One-third of the mold should be submerged in the water, not more than that . You may add water , if the water dries out soon . Steam this way for not more than 30 minutes . Insert a knife and if it comes out clean , your pudding is ready . Overcooking can ruin your cream caramel . The pudding is done , when toothpick inserted is clean but the center still jiggles a bit .

6. Let it cool , take the serving dish and place it over the pan and turn it over . Tap for a moment to make sure it’s on the dish . 😀 Serve chilled .


Tips/ Notes:

1. If you don’t have evaporated milk , don’t worry add 4 tbl spoon of powder milk with your regular milk . 😀

2. as I have said earlier , for the smooth texture of pudding , never blend or over whip the eggs. And try to use the room temperature eggs , they do add volume . 🙂

3. Sometimes we see , our pudding fall apart while turning it over . One trick may help. If you use bread crumbs , it prevents the pudding to fall apart.

4. The smaller your mold is , the more volume it would add to the pudding .