• Preheat oven to 325 degrees

For caramel

• Heat sugar in a saucepan over medium heat until dark golden
• Immediately pour caramel into a 9-inch cake pan

For flan custard

• Mix eggs and condensed milk well.
• Add milk, sugar and vanilla and mix well.
• If not making a cake layer, strain immediately into cake pan and bake about 25-30 minutes until set. If including cake layer, set custard aside

For chiffon cake

• Separate eggs
• Beat egg yolks with milk, vanilla and oil.
• Sift in flour and mix well
• With a hand mixer, beat egg whites until foamy and opaque. Add sugar and continue to beat until stiff peaks form.
• Carefully fold egg whites into egg yolk mixture.

Assembling the flan cake

• Strain custard into prepared cake pan
• Spoon cake batter on top of custard
• Bake for about 30-40 minutes, until jiggly but set. If the cake browns too quickly, cover with aluminum foil while you continue to bake.
• Let cool completely, then refrigerate for at least 8 hours or overnight
• To remove the flan, run an offset spatula or knife around the circumference of the cake. Flip a serving plate over the cake pan, and turn the entire flan over onto the plate.