The Torta Flan Cremosa is one of those desserts that immediately captures attention and delivers on flavor from the very first bite. This stunning layered creation combines a silky smooth flan with a light, airy sponge cake, resulting in a dramatic two-texture dessert that feels both traditional and sophisticated.
Often associated with the famous chocoflan or “impossible cake,” this dessert has become a favorite across Latin America and beyond. If you’d like to see a traditional preparation method, you can explore this detailed flan cake recipe with condensed milk. For a classic chocolate variation, this traditional chocoflan recipe with step-by-step instructions shows how the layers reverse during baking.
What Is Torta Flan Cremosa?
Torta Flan Cremosa is a layered dessert made by baking two distinct mixtures together:
- A base layer of liquid caramel
- A middle layer of creamy flan custard
- A top layer of soft sponge cake batter
What makes it fascinating is that the layers appear to switch places during baking. Although the cake batter is poured over the flan mixture, the densities naturally rearrange as it cooks.
This happens because:
- The flan mixture is denser than the cake batter
- The sponge cake contains incorporated air
- The water bath (bain-marie) ensures gentle, even cooking
Once unmolded, the caramel sits on top, followed by the flan layer, and finally the cake base.
The result? A dessert that is creamy on top and light and fluffy underneath.
The Origins of Flan Cake
While there’s no single documented origin, flan itself traces back to European custard traditions, particularly from Spain and France. When this custard-style dessert traveled to Latin America, it evolved into multiple regional variations.
In Mexico, the chocolate version known as chocoflan or “impossible cake” became widely popular. In Argentina and other South American countries, the focus shifted toward emphasizing the smoothness of the custard, leading to what many call Torta Flan Cremosa.
Its widespread appeal is rooted in:
- Visually striking presentation
- Accessible ingredients
- Straightforward preparation
- A luxurious final texture
Key Components of a Perfect Torta Flan Cremosa
1. The Caramel Base
Caramel provides both flavor depth and structural foundation.
Tips for perfect caramel:
- Use granulated white sugar
- Melt over medium heat
- Avoid stirring excessively
- Remove once it turns amber
- Immediately coat the mold evenly
Overcooked caramel may develop bitterness, so timing is crucial.
2. The Creamy Flan Layer
This is the heart of the dessert.
Classic ingredients:
- Eggs
- Milk
- Sweetened condensed milk
- Vanilla extract
Technique matters:
- Whisk gently (avoid incorporating too much air)
- Strain the mixture to remove bubbles
- Pour slowly over caramel
The ideal texture should be:
- Smooth
- Silky
- Glossy
- Free of holes
3. The Sponge Cake Layer
The cake layer adds contrast and structure.
Basic ingredients:
- Eggs
- Sugar
- Flour
- Milk
- Baking powder
Key techniques:
- Beat eggs and sugar until light
- Fold in dry ingredients gently
- Avoid overmixing
- Pour carefully over the flan mixture
The lighter the batter, the better the layer separation during baking.
Complete Step-by-Step Recipe
Ingredients
For the caramel:
- 150 g (¾ cup) granulated sugar
For the flan:
- 4 large eggs
- 400 ml (1 ⅔ cups) milk
- 1 can sweetened condensed milk
- 1 teaspoon vanilla extract
For the cake:
- 2 eggs
- 120 g (½ cup) sugar
- 120 g (1 cup) all-purpose flour
- 60 ml (¼ cup) milk
- 1 teaspoon baking powder
Instructions
Step 1: Prepare the Caramel
- Heat sugar in a saucepan until melted and amber-colored.
- Pour immediately into a round baking mold.
- Swirl to coat the bottom evenly.
Step 2: Make the Flan Mixture
- Whisk eggs gently.
- Add milk and condensed milk.
- Stir in vanilla.
- Strain the mixture.
- Pour over the caramel layer.
Step 3: Prepare the Cake Batter
- Beat eggs and sugar until pale and fluffy.
- Add milk.
- Fold in sifted flour and baking powder.
- Slowly pour batter over the flan mixture.
Step 4: Bake in a Water Bath
- Place the mold inside a larger baking dish.
- Fill outer dish with hot water halfway up the sides.
- Bake at 340°F (170°C) for 60–75 minutes.
Step 5: Cool and Unmold
- Let cool completely at room temperature.
- Refrigerate for at least 4 hours.
- Run a knife around the edges.
- Invert onto serving plate.
Popular Variations
Chocolate Chocoflan
- Replace part of the flour with cocoa powder
- Add chocolate flavor to the cake layer
Dulce de Leche Version
- Add a thin layer of dulce de leche between caramel and flan
- Swirl dulce de leche into cake batter
Coffee Flan Cake
- Dissolve espresso powder into the flan mixture
- Adds depth and complexity
Citrus Twist
- Add lemon or orange zest
- Brightens the custard flavor
How to Serve Torta Flan Cremosa
This dessert can be served:
- Fully chilled
- Slightly tempered at room temperature
- With whipped cream
- With fresh berries
- With extra caramel drizzle
Ideal occasions include:
- Birthdays
- Family gatherings
- Holiday celebrations
- Dinner parties
Its elegant appearance makes it a centerpiece dessert.
Common Mistakes and How to Avoid Them
1. Flan with holes
Cause: High temperature
Solution: Lower oven heat and bake gently
2. Dense cake layer
Cause: Overmixing
Solution: Fold ingredients lightly
3. Uneven layers
Cause: Batter poured too aggressively
Solution: Pour slowly over spoon
4. Difficult unmolding
Cause: Insufficient chilling
Solution: Refrigerate longer
Frequently Asked Questions
Why do the layers reverse during baking?
The density difference causes the cake batter to rise while the custard sinks.
Can I make it without condensed milk?
Yes, but you’ll need to adjust sugar levels and liquid ratios carefully.
How long should it rest before serving?
At least 4 hours, preferably overnight.
Can it be frozen?
Freezing is not recommended, as it alters the creamy custard texture.
Final Thoughts
The Torta Flan Cremosa is more than just a layered dessert — it’s a celebration of technique, balance, and texture. When executed properly, it delivers a harmonious contrast between velvety custard and soft sponge cake.
Print
Torta Flan Cremosa Recipe
- Total Time: PT1H15M
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Torta Flan Cremosa is a decadent layered dessert that combines a rich, moist cake base with a silky smooth flan topping, all coated in a luscious caramel glaze.
Ingredients
For the Caramel
- ¾ cup granulated sugar
- 2 tbsp water
For the Cake Layer
- 1 cup all-purpose flour
- ¾ cup sugar
- ½ cup milk
- ⅓ cup vegetable oil
- 1 egg
- 1 tsp baking powder
- ½ tsp vanilla extract
For the Flan Layer
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 3 eggs
- 1 tsp vanilla extract
Instructions
Make the Caramel
- Heat sugar and water in saucepan
- Cook until golden brown
- Pour into baking pan
Prepare Cake Batter
- In a bowl, mix flour, sugar, milk, oil, egg, baking powder, and vanilla
- Stir until smooth
- Pour over caramel
Prepare Flan Mixture
- Blend condensed milk, evaporated milk, eggs, and vanilla
- Gently pour over cake batter
Bake
- Preheat oven to 180°C (350°F)
- Place pan in water bath
- Bake 50–60 minutes
Chill & Serve
- Cool completely
- Refrigerate 2–3 hours
- Invert onto plate before serving
- Prep Time: PT15M
- Cook Time: PT1H00M
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice
- Calories: 340 Kcal
- Sugar: 32 g
- Sodium: 140 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 95 mg