HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!
@@JVPanda Hi Jastine, not sure if you are still after an answer for this one. If you click on her recipe link in the description, you will see that she has written 8" round cake pan, 3 inch high but you can also use a 2 inch one.
This cake was a super hit at my dinner party! That citrus flavor was well loved. And it hits just the perfect balance of sweetness, creaminess and tangyness
I made this to serve to friends yesterday and oh my goodness! This cake is AMAZING! I couldn't find an 8 inch round pan tall enough at the mall, and I was too lazy to go Gourmet Warehouse to buy it, so I used a 9 inch round tin that was about 2inches high, baked it for the same amount of time at 325 and it turned out perfect! Just a little tip for those who can't find a super tall 8inch one. Thanks, Pai for this awesome recipe!!!
I think this cake will be a favorite. When I was a girl, my mother used to make her own peanut brittle with melted chocolate on top. I really didn't like it. One day I was awakened by the most wonderful smell and the sound of my mother cussing herself out in the kitchen. I got there just in time to see the brittle being poured into the jelly roll pan, wonderfully over dark. The smell was heavenly. We quickly sprinkled on top the chocolate chips and spread them out as they melted. Of course, I was the first to have a piece. She hated it. I loved it! I got "burnt" peanut brittle as a present as an adult for Christmas every year until she passed away. This is why I am going to try your cake with the wonderfully dark caramel. There's not a lot of desserts you can do this with, so thank you for presenting this one! MMMmmm...
I love your personality! You're such a joy to watch, I'm also smiling while watching. :) Been to Thailand once and all the food and fruits I've tasted there were so delicious, it's great! I'm glad that I've found your channel, hoping to learn more of Thai cooking! Cheers!! :)
you are an amazing chef! many youtubers can pull off sharing recipes and cooking methods, but your descriptions of what you do and cook blend SO well with your actions that it simplifies everything. keep doing the good work!
I have tried this and I have to say it's crazy! This is SUPERB! I will definitely take notes of the recipe and make it regularly... The orange zest gives the cake a little personality and freshness, and the dark caramel makes the cake less sweet. My favorite part comes when he chiffon cake has absorb the caramel liquid...OMG that's divine! Thank you so much for your great recipes!
This is a cake that you can find almost at any local bakeries in Manila. I must have had this over a thousand of times. I never had one with additional flavouring aside from custard and caramel. Yours look so much better than the ones made in the bakeries near me. I also like it when the caramel’s darker but the bakeshops almost always make the light colored ones. I get so many memories with this cake Pai. We used to buy these because they are cheap and put sprinkles on top or M&M’s and sometimes chocolate. I just love your channel and I thank you so much for what you do.
Tried this just now and it turned out perfectly! I followed exactly the recipe except for adding cream of tartar(because I was lazy to buy it). And I set my oven on bottom heat, baked about 50+- minutes. I just keep an eye on the surface to change into golden brown and voilà! Thank you Pailin for the recipe!
I was smiling all through out the tasting part because your smile is so infectious... your smile tells that the cake is very very good and you got the outcome you wanted. nice nice :-) keep it up. God bless.
I can't count how many times I've watched this video cuz the cake just looks that amazing. planning to make this for my friend whose birthday is coming up--she loves pudding so I'm hoping she'll like this ^w^ thanks for the recipe!
I discovered you 3 days ago as I was looking for spring rolls recipe. Now I'm binge-watching a lot of your cooking vids!I love your energy! You make cooking so much fun! - You have a new fan from The Philippines! :)
I am not a baker but by watching you. You are such an inspiration and making cooking Thai food so easy and fun!!! Thank you for creating this TH-cam channel. Thai food can be so much complicated and involved so many steps. I've learned to become quite a good cook from you 😊. Thank you again, Your big fan!!!
I did it! Had to make a few adjustments (replacing orange to coffee flavor and increasing the caramel sauce to 1/2 cup) but all in all it looks and smells amazing!!! Thank you Pai for this wonderful recipe. I just know hubby will make me wanna redo this again. :))))
I just finished baking this a few minutes ago. What a coincidence. I was busy these days that I missed many of your epidode. Glad that I make it today:)
I've made this twice already from watching your video and was successful both times. Now friends want me to make it for them. Thank you so much for this wonderful recipe!
I made this a couple of times now,and I make a little adjustments. I made 1 1/2 amount of the flan part, and put condensed milk instead of the evapored (it´s impossible to find it where i live). It´s by far one of my favorites cakes and my family loves it!
You have such a sunny and bubbly personality! I've learned so much about cake and custard just from a few minutes into the video! I LOVE custard! I surely will try this! it sounds amazing! And you're such an inspiration!
made the recipe, it was awesome!! tip: for the caramel, wait for it to get a 'liquidity', it's impossible to spread otherwise. thank you for the recipe!
We have that same type of cake down in Puerto Rico. We call it "Flan-cocho" [flan (custard) - Bizcocho (cake)]. I personally like the flan with a cream cheese base (1 bar of Philadelphia Cream Cheese), and instead of sugar I prefer using sweeten condensed milk, along with the evaporated milk (1 can of each). But we use 3 to 4 whole eggs for a creamy flan (some people use more eggs, but it makes the flan to stiff). Same method of cooking. It is one of my favorites!! I would like to see a Dulce de leche flan with a mandarin oranges or clementines cake... I think it would be very good.
Hello dear Pailin thanks for the video, that's truly amazing! I made this cake, but I'm wondering firstly why my custard layer was thinner than yours and secondly, although I inverted the cake right after removing from oven, the custard layer was not firm enough as it couldn't stand on the cake base steadily and some of the edge dripped out of the cake. I'd appreciate it if you help me.
Delicious cake. Pailin is a delightful personality, easy on the eye and easy on the ear. Giving clear directions without waffling on and on, as so many others do; who's got time for all that?
Hi Ms. Pailin, We made your custard cake today and it was perfect! The texture and the taste is to die for! Thank you so much. Greetings from Philippines
Thanks for making it..it is also my childhood favorite cake growing up. I've travel to many countries around the world and can only be found in Thailand. I will definitely try your recipe. Love your little sense of humor too. Great video!!!
i bake this for a charity cake sale and its all of them said it's delicious.. i didn't have a change to taste it though.. but i will definitely bake it for us.. thank you for this lovely recipe x
Made this the other night and it was incredible. The vanilla custard with the super light moist orange sponge and the caramel was just... Oh so bad, but sooooo good.
Tried this recipe and was very surprised that it turned out to be exactly like yours. Texture of cake was very nice with the orange zest while the custard was very creamy. Of course my caramel was a little bitter because I had it in the oven a little bit too long. All in all a nice project and a very tasty one at that.
Greetings from 🇬🇧 😊...Oh I absolutely love your sigh of relief at the end of the baking... I don't know anyone who bakes that never does 'the relieved sigh' at the end of a job well done lol. Great recipe, can't wait to try it.
Hi Pailin, i've tried the ricipe and its sooo greaaatt!! so delicious, my family falls in love with this instantly. thank you very much for sharing. but in my experience i took a longer time (almost 2 hours in 175C) im using electric oven not with the gas nor the combination (gas & electric) but it was really worth the wait. once again thank you thank you thank you so much for sharing!
hey! could I use custard powder to make the custard part instead of making it myself? if yes then how thick should I keep it?? can't wait to try this 😁
Please make more cake ka. I find that English recipes are very sweet and heavy. I prefer much more Thai recipes. Your cake is absolutely gorgeous. Wanna make one too
Hi Pai, thank you for sharing this wonderful recipe that my family and I love. You were marvelous and watching your tutorial, motivated me to try it again soon. In the past, I have failed twice baking this recipe, either my round pan was too small or the rectangular pan I used was too big. Not to mention, my caramel was always a disaster, but now, I am excited to try again from your recipe and follow your tutorial. Thanks again!!
Hi Pai, I tried making your Caramel Cake pudding recipe today. Took a photo but unfortunately can't upload it here. My daughter just can't wait so she dug in and left a huge dent on the side. We are all fasting now except for my daughter and her feedback is that it is heavenly!!! We still have 2 more hours before we can taste it. Love your videos and I have liked and subscribe. Will check out your other videos. Thank you so much for sharing this video.😍
We have the same cake in Middle East we call it the miracle cake .. it's called so because when layer the three diff layers of the cake they don't mix up together so that's how it got it's name 😳. But it's an absolute pleasure to watch it form
Here in Puerto Rico we make that recipe a lot. We call it "flancocho" (as in flan and bizcocho that means cake in spanish). It is pretty much the same thing and is delicious. Thank you for sharing your version of it.
Hi Pailin. If I wanted to make this cake to bring to work the next day, will the cake go soggy overnight? Or should I leave the cake in the tin overnight then flip it when I get to work? Thanks!
You are such a cheerful person it’s impossible not to smile while watching you cook I have never been interested in baking but you got me into it thank you
thank you for this recipe. The first one I made I followed the recipe. The next one I made I added more zest and a dash of orange brandy. And used Individual large custard type cups. it was a little more labor but perfect for a dinner party. If it didn't turn out right I had no back up for desert. oh I did use a roasting pan to hold a little more water, instead of a sheet pan. (turned out just fine)
Hi! I made this and it was a hit. I was wondering how long the cake needs to bake if I double the recipe and make it in a 9 x 13 pan? Any suggestions appreciated. thanks
Can I steam this cake? If so, for how long? And should it be gentle simmer or rolling boil? Do I need to cover with foil/cloth to prevent water dripping on it?
I want to make and eat it right away. OMG it looks so good. Eventhough I'm not a baker, I never can bake right, still I want to make it so bad. Thanks a lot for the recipe.
You're so admiring.Sometimes I'll be watching at you and can't remember the ingredients you just mentioned and have to start the vdo all over again.Thanks for info.
OMG! it looks heavenly delicious. can i cook this on a steamer instead. In the philippines, we cook the flan either in an oven or a steamer, but since you have the cake, i don't know if it's ok to cook it in a steamer. thanks
OMG........how is it that I have i never heard of this cake? i LOVE custard and caramel! thank you for posting. I will have to try my hand at this for the next girls get-together.
I made it last week but I made a grave error of mixing in all the egg whites all at once...so my chiffon cake collapsed and was way dense-_- BUT even THAT it still tasted great lol Oh and I served the cake with Pai's Thai Tea Ice Cream and they go SOOO well together! I'm making this again tomorrow. Hopefully the chiffon god will be on my side this time! Thanks for these wonderful and clear recipes!
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
Pailin's Kitchen
hello there...love youre recipe😉
btw,whats the size of the round pan? .thankyou☺️
@@JVPanda Hi Jastine, not sure if you are still after an answer for this one. If you click on her recipe link in the description, you will see that she has written 8" round cake pan, 3 inch high but you can also use a 2 inch one.
Fei Fei thankyou☺️
So cool your presentation and expressions 😍
Whats a substitute for the orange? not a big fun of the orange. would milk do?
This cake was a super hit at my dinner party! That citrus flavor was well loved. And it hits just the perfect balance of sweetness, creaminess and tangyness
I have a professional pastry degree and I have never seen this! It looks AMAZING! I cannot wait to make it. Thanks for sharing.
I made this to serve to friends yesterday and oh my goodness! This cake is AMAZING! I couldn't find an 8 inch round pan tall enough at the mall, and I was too lazy to go Gourmet Warehouse to buy it, so I used a 9 inch round tin that was about 2inches high, baked it for the same amount of time at 325 and it turned out perfect! Just a little tip for those who can't find a super tall 8inch one. Thanks, Pai for this awesome recipe!!!
Cheryl Ng That's awesome! Congrats :)
Pailin's Kitchen s
Thank you for that info! As I don’t have the tall 8inch pan, that’s helpful!
looks good!
I have tried the recipe and it is so good, my friends liked it and ordered for it..now I am selling..
I think this cake will be a favorite. When I was a girl, my mother used to make her own peanut brittle with melted chocolate on top. I really didn't like it. One day I was awakened by the most wonderful smell and the sound of my mother cussing herself out in the kitchen. I got there just in time to see the brittle being poured into the jelly roll pan, wonderfully over dark. The smell was heavenly. We quickly sprinkled on top the chocolate chips and spread them out as they melted. Of course, I was the first to have a piece. She hated it. I loved it! I got "burnt" peanut brittle as a present as an adult for Christmas every year until she passed away. This is why I am going to try your cake with the wonderfully dark caramel. There's not a lot of desserts you can do this with, so thank you for presenting this one! MMMmmm...
katmykittiesmom this is a really sweet story. ❤
I love your personality! You're such a joy to watch, I'm also smiling while watching. :) Been to Thailand once and all the food and fruits I've tasted there were so delicious, it's great! I'm glad that I've found your channel, hoping to learn more of Thai cooking! Cheers!! :)
you are an amazing chef! many youtubers can pull off sharing recipes and cooking methods, but your descriptions of what you do and cook blend SO well with your actions that it simplifies everything. keep doing the good work!
I have tried this and I have to say it's crazy! This is SUPERB! I will definitely take notes of the recipe and make it regularly... The orange zest gives the cake a little personality and freshness, and the dark caramel makes the cake less sweet. My favorite part comes when he chiffon cake has absorb the caramel liquid...OMG that's divine! Thank you so much for your great recipes!
I enjoy the humor you have in these videos. It makes cooking and baking more enjoyable! Thank you Pailin!!
Thank you!
S7R86 thai
S7R86 I used this
S7R86 การทำแกงเลียง
Arunee ChaisithisroyPl
This is a cake that you can find almost at any local bakeries in Manila. I must have had this over a thousand of times. I never had one with additional flavouring aside from custard and caramel. Yours look so much better than the ones made in the bakeries near me. I also like it when the caramel’s darker but the bakeshops almost always make the light colored ones. I get so many memories with this cake Pai. We used to buy these because they are cheap and put sprinkles on top or M&M’s and sometimes chocolate. I just love your channel and I thank you so much for what you do.
Tried this just now and it turned out perfectly! I followed exactly the recipe except for adding cream of tartar(because I was lazy to buy it). And I set my oven on bottom heat, baked about 50+- minutes. I just keep an eye on the surface to change into golden brown and voilà! Thank you Pailin for the recipe!
Oh and another thing; I substitute orange into lemon 🍋 Yum! 💖
awesome!
Fasya Anuar to stabilize the eggs white you can use just some drops of lemon instead of tartar
How much lemon juice did you use and did you use lemon zest?
I was smiling all through out the tasting part because your smile is so infectious... your smile tells that the cake is very very good and you got the outcome you wanted. nice nice :-) keep it up. God bless.
im making this for my mom's birthday today, I hope it works and my mom will love it, it's in the oven now and it smells amayyyyyzzzzziiiiingggggg!!!
I can't count how many times I've watched this video cuz the cake just looks that amazing. planning to make this for my friend whose birthday is coming up--she loves pudding so I'm hoping she'll like this ^w^ thanks for the recipe!
I made this for my daughter's birthday OMG everyone loved it. You are the best.
I made this cake couple of times already and it didn’t disappoint everytime! Thank you! 😍
I discovered you 3 days ago as I was looking for spring rolls recipe. Now I'm binge-watching a lot of your cooking vids!I love your energy! You make cooking so much fun! - You have a new fan from The Philippines! :)
ทำสูตรนี้ 6 ครั้งแล้วค่ะ อร่อยมากจริงๆ ยิ่งแช่เย็นค้างคืนไว้ยิ่งอร่อยมากกก ขอบคุณสำหรับสูตรขนมอร่อยๆนะคะ
I am not a baker but by watching you. You are such an inspiration and making cooking Thai food so easy and fun!!! Thank you for creating this TH-cam channel. Thai food can be so much complicated and involved so many steps. I've learned to become quite a good cook from you 😊. Thank you again, Your big fan!!!
Very clear and enthusiastic presentation. Can't wait to try this. Thank you!
Marih Alyn-Claire yegrjrhkfkt
I did it! Had to make a few adjustments (replacing orange to coffee flavor and increasing the caramel sauce to 1/2 cup) but all in all it looks and smells amazing!!! Thank you Pai for this wonderful recipe. I just know hubby will make me wanna redo this again. :))))
ทำมาสองครั้งอร่อยและดีต่อใจมาก สามีและลูกๆชอบมาก
I am excited about this recipe and will try to make it. Should I grease the edges of the mold and bake with water?
I just finished baking this a few minutes ago. What a coincidence. I was busy these days that I missed many of your epidode. Glad that I make it today:)
Omg you are the most humorous home cook on Utube I've ever seen lol. Thank you for the recipe.
Danas sam slučajno naišla na vaš kanal ...i evo me sad tu da uživam i zahvalim na lijepom receptu!
I've made this twice already from watching your video and was successful both times. Now friends want me to make it for them. Thank you so much for this wonderful recipe!
I made this a couple of times now,and I make a little adjustments. I made 1 1/2 amount of the flan part, and put condensed milk instead of the evapored (it´s impossible to find it where i live). It´s by far one of my favorites cakes and my family loves it!
You have such a sunny and bubbly personality! I've learned so much about cake and custard just from a few minutes into the video! I LOVE custard! I surely will try this! it sounds amazing! And you're such an inspiration!
when Pai lifted the pan and revealed the cake, I literally drooled.
Bakeries in the Philippines also sell those. Childhood memories. I am now living in Canada and I bake this for family gatherings.
made the recipe, it was awesome!!
tip: for the caramel, wait for it to get a 'liquidity', it's impossible to spread otherwise.
thank you for the recipe!
We have a similar cake in the Philippines, but with vanilla sponge. Brings back many good childhood memories! Thanks for sharing! 🙂
We have that same type of cake down in Puerto Rico. We call it "Flan-cocho" [flan (custard) - Bizcocho (cake)]. I personally like the flan with a cream cheese base (1 bar of Philadelphia Cream Cheese), and instead of sugar I prefer using sweeten condensed milk, along with the evaporated milk (1 can of each). But we use 3 to 4 whole eggs for a creamy flan (some people use more eggs, but it makes the flan to stiff). Same method of cooking. It is one of my favorites!!
I would like to see a Dulce de leche flan with a mandarin oranges or clementines cake... I think it would be very good.
Recipe please hhehe
Hello dear Pailin
thanks for the video, that's truly amazing!
I made this cake, but I'm wondering firstly why my custard layer was thinner than yours and secondly, although I inverted the cake right after removing from oven, the custard layer was not firm enough as it couldn't stand on the cake base steadily and some of the edge dripped out of the cake. I'd appreciate it if you help me.
I tried this. Omg I am baking again for the second times. They love the taste and I do too. Perfectly presented.
Delicious cake. Pailin is a delightful personality, easy on the eye and easy on the ear. Giving clear directions without waffling on and on, as so many others do; who's got time for all that?
Filipinos love this cake 😍
พูดภาษาอังกฤษเพราะมากเลยค่ะ ฟังง่ายด้วย ฟังไม่เบื่อเลยค่ะ ติดตามนะคะ ชอบมาก น่ารักด้วย หุ😘😘😘😘
You make it really easy to make. And it's fun. Thank you
Made this two times already and it's SUPER delicious ! :D A great success. Thanks a lot for this recipe, I love your channel !
M B for how much time should u keep it in the oven and what temperature?
Hi Ms. Pailin,
We made your custard cake today and it was perfect!
The texture and the taste is to die for! Thank you so much.
Greetings from Philippines
I have try this. And it's so good
Hi Pai, I made this recipe last Saturday, my friend love this, it turned out to be better than I expected, thanks for sharing this recipe
I’m Puertorican. We call that “flancocho”! It’s baking Magic.
hi! loved your recipe! but is it possible to use creme caramel powder in sachet instead? i hope you'd reply.
Thanks for making it..it is also my childhood favorite cake growing up. I've travel to many countries around the world and can only be found in Thailand. I will definitely try your recipe. Love your little sense of humor too. Great video!!!
i bake this for a charity cake sale and its all of them said it's delicious.. i didn't have a change to taste it though.. but i will definitely bake it for us.. thank you for this lovely recipe x
Made this the other night and it was incredible. The vanilla custard with the super light moist orange sponge and the caramel was just... Oh so bad, but sooooo good.
It's fun seeing how much you excited yourself!
Das ist so klasse dokumentiert, da kann nichts mehr schief gehen beim nachbacken. Das werde ich an Weihnachten probieren.
Tried this recipe and was very surprised that it turned out to be exactly like yours. Texture of cake was very nice with the orange zest while the custard was very creamy. Of course my caramel was a little bitter because I had it in the oven a little bit too long. All in all a nice project and a very tasty one at that.
+Daniel Ng Awesome!!
Greetings from 🇬🇧 😊...Oh I absolutely love your sigh of relief at the end of the baking... I don't know anyone who bakes that never does 'the relieved sigh' at the end of a job well done lol. Great recipe, can't wait to try it.
Hi Pailin, i've tried the ricipe and its sooo greaaatt!! so delicious, my family falls in love with this instantly. thank you very much for sharing. but in my experience i took a longer time (almost 2 hours in 175C) im using electric oven not with the gas nor the combination (gas & electric) but it was really worth the wait. once again thank you thank you thank you so much for sharing!
This cake is delicious and so addicting. Please post more baking recipes.
First attempt wasn't quite a success. Made this again today and I finally got it quite alright. Thanks for sharing this wonderful recipe.
Just the combination I love Custard and cake yummy
OMG!!! Two of my favorite things combined into one dessert.
hey! could I use custard powder to make the custard part instead of making it myself? if yes then how thick should I keep it?? can't wait to try this 😁
making this today for mothers day!
I love custard, I love chiffon, I love orange chiffon cakes! I will definitely try this!!!! Looks very impressive!
I wanna try this yummy cake... How many minutes did u put in thé oven please..
+YuM oKu
She said about 45-50 minutes.
+No Name ah ok..thank u
Please make more cake ka. I find that English recipes are very sweet and heavy. I prefer much more Thai recipes. Your cake is absolutely gorgeous. Wanna make one too
Hi Pai, thank you for sharing this wonderful recipe that my family and I love. You were marvelous and watching your tutorial, motivated me to try it again soon. In the past, I have failed twice baking this recipe, either my round pan was too small or the rectangular pan I used was too big. Not to mention, my caramel was always a disaster, but now, I am excited to try again from your recipe and follow your tutorial. Thanks again!!
Good luck!
Do you know if this would work in a non stick cake pan? If the cake naturally separates from the sides of the pan will the flan as well?
My heart stopped beating for a moment at 11:12.
I’ve made this 3 times now... it’s that good.
In case you missed it: Pailin cursed in Thai at the end of the video. LOL
lol - she did :)
Hi Pai, I tried making your Caramel Cake pudding recipe today. Took a photo but unfortunately can't upload it here. My daughter just can't wait so she dug in and left a huge dent on the side. We are all fasting now except for my daughter and her feedback is that it is heavenly!!! We still have 2 more hours before we can taste it. Love your videos and I have liked and subscribe. Will check out your other videos. Thank you so much for sharing this video.😍
We have the same cake in Middle East we call it the miracle cake .. it's called so because when layer the three diff layers of the cake they don't mix up together so that's how it got it's name 😳. But it's an absolute pleasure to watch it form
Is it ok if you skip the orange juice/ zest? And also the tartar?
ขอเสียมารยาทและขออนุญาติคอมเมนท์เป็นภาษาไทยน่ะค่ะ(ภาษาอังกฤษแบบไม่ได้เลย)
เค็กน่าทานมากเลยค่ะ เห็นแล้วอยากลอกทำตาม
I made this and it’s so yummy 😋. Thank you Ms. Pai for sharing this wonderful recipe.
Here in Puerto Rico we make that recipe a lot. We call it "flancocho" (as in flan and bizcocho that means cake in spanish). It is pretty much the same thing and is delicious.
Thank you for sharing your version of it.
Hi there thanks for the recipe just I want know if I want to omit the orange what is the alternative liquid should I put and how much?
Hi Asma! To a similar query below she said "Yes, just use water, but add a little extra sugar too." Cheers! Adam
Hi Pailin. If I wanted to make this cake to bring to work the next day, will the cake go soggy overnight? Or should I leave the cake in the tin overnight then flip it when I get to work? Thanks!
I love Pailins , she's so funny what she says .
You are such a cheerful person it’s impossible not to smile while watching you cook I have never been interested in baking but you got me into it thank you
Made this cake, it's light, delicious and amazingly different. It's a family favourite now.
thank you for this recipe. The first one I made I followed the recipe.
The next one I made I added more zest and a dash of orange brandy.
And used Individual large custard type cups. it was a little more labor but perfect for a dinner party.
If it didn't turn out right I had no back up for desert. oh I did use a roasting pan to hold a little more water, instead of a sheet pan.
(turned out just fine)
This is the most insane thing I’ve ever watched. A+
Hi can i ask what is the size of the pan did you use here? Looks so yummy! Thank you!😀
This recipe looks amazing do you think I can make a dairy free option if yes what should I use as a substitute
+Isaac mall you can probably try coconut milk.
good evening, asking what if i used 7x4 pan what the exact time? or 10x2 pan? thank u Godbless your Amazing...
Hi Elmer! Recipe is here if that helps hot-thai-kitchen.com/caramel-custard-cake/
I love your version of custard cake. Surely, I bake this kind of recipe.
I made this and it taste really good I love the orange cake and flan thanks for the recipe
Hi! I made this and it was a hit. I was wondering how long the cake needs to bake if I double the recipe and make it in a 9 x 13 pan? Any suggestions appreciated. thanks
Orange cake! Wow that would be so lovely 😍. Love from Manila! This is also my all time favorite non-chocolate cake 😁
look so nice 😍😍 but how many minutes the cake should be in the oven? thanks
45-50 minutes
You look sooooo excited when you cook this specific recipe. You are so beautiful too. Love your videos!!!
We've got this recipe here in Bahia too. We only use condensed milk intead of sugar and evapored milk. The rest of the recipe is exatly the same!
Can I steam this cake? If so, for how long? And should it be gentle simmer or rolling boil? Do I need to cover with foil/cloth to prevent water dripping on it?
I want to make and eat it right away. OMG it looks so good. Eventhough I'm not a baker, I never can bake right, still I want to make it so bad. Thanks a lot for the recipe.
You're so admiring.Sometimes I'll be watching at you and can't remember the ingredients you just mentioned and have to start the vdo all over again.Thanks for info.
OMG! it looks heavenly delicious. can i cook this on a steamer instead. In the philippines, we cook the flan either in an oven or a steamer, but since you have the cake, i don't know if it's ok to cook it in a steamer. thanks
+John Mark Mina You could probably cook it in a steamer but the cake will not brown like it did here.
+PailinsKitchen i'll try to cook it in that way and i'll update you about the outcome with a pic. hehehe. thanks a lot.
Thank you so much for the recipe! I would like to know for how long the cake has to be baked if it's done in a 9 inch pan?
Thank's :)
+Ghadir Issa Probably about the same, 5 mins less that the most.
OMG........how is it that I have i never heard of this cake? i LOVE custard and caramel! thank you for posting. I will have to try my hand at this for the next girls get-together.
I was not really into cake until I saw this video. Thanks Pailin! Great video!
you are simply awesome! I duplicated it and its just awesome....love your commentary,love your smile,love your recipes!
I made it last week but I made a grave error of mixing in all the egg whites all at once...so my chiffon cake collapsed and was way dense-_- BUT even THAT it still tasted great lol Oh and I served the cake with Pai's Thai Tea Ice Cream and they go SOOO well together! I'm making this again tomorrow. Hopefully the chiffon god will be on my side this time! Thanks for these wonderful and clear recipes!