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The recipe is for 12 /30 cm loaf pan.
Ingredients
For the vanilla flan:
- 6 – 7 tbsp sugar - for caramelization
- 1 1/2 cup (360 ml) whipping cream
- 1 vanilla or vanilla extract
- 2 eggs
- 4 tbsp sugar
- Melded butter for brushing the pan – if you don’t use a silicone pan
For the brownie:
- 7/8 cup (200 ml) plain flour, sift
- 1/2 cup (125 ml ) sugar
- 1/4 cup (50 ml) natural cocoa, sift
- 1/4 teaspoon salt
- 1/4 teaspoon espresso powder, optional
- 1/2 teaspoon baking soda
- 1 vanilla
- ½ tablespoon vinegar, cider or white
- 3/4 cup (180 g) butter, melted
- 1/2 cup (125 ml) dark beer
- 1 egg
Instructions
For the vanilla flan:
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In a small saucepan over medium heat, add 6 – 7 tbsp sugar. Stir with a wooden spoon until the sugar completely melts. Make sure it does not boil. Brush the pan with the melded butter (it’s not necessary if you use a silicone pan). Carefully spoon the melted sugar into the bread pan (better use а silicone mould) to coat the bottom.
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In a saucepan, heat the whipping cream and stir occasionally. Remove from the heat immediately before the cream begins to boil and let it cool. Beat the eggs in a bowl. Mix in 2 tbsp of sugar and the vanilla. While stirring constantly, add the warm (not hot) cream into the egg mixture. Pour the mixture into the mould.
For the brownie:
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Preheat the oven to 170° . Stir the dry ingredients together in a medium-sized bowl. Whisk the vinegar, melted butter, egg and beer in a separate bowl. Pour the wet ingredients into the bowl with the dry ingredients, stir for 10 - 15 seconds with an egg beater.
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Pour the batter into the prepared mould/pan over the vanilla flan mixture. Don’t mix. Place the mould in a baking tray and carefully pour water around it, so the water level reaches a height of approximately 1/2 of vanilla flan - brownie height.
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Bake in the oven for approximately 35 minutes on the middle rack. Move the baking tray on the bottom of the oven and bake another 20 - 30 minutes or until cake is ready. Depending on the size and type of oven, the baking time can vary, so check periodically. You can check with a toothpick. Put the toothpick into the brownie and if it comes out clean the brownie is done. If the cake begins to burn on the top, cover the pan with an aluminium foil. Remove the brownie from the oven and let it cool. Put it in the fridge for 5 – 6 hours. Unmold the cake by running a knife along the mould, place a plate on top, and turn upside down.
