CUSTARD

• Make the Caramel Glaze for Leche Flan: Place the sugar in the pan and melt low heat. Swirl the pan using a tong and keep out directly away from the heat. Let cool and set aside. This process usually takes about 6-10 minutes.
• Make the Leche Flan: Place the egg yolks and sugar evaporated milk, condense milk, vanilla, if using, in a medium-sized bowl. Whisk until smooth. Set aside.
• Make the Cake Batter: In a medium-sized bowl, combine the eggs, sugar, canola oil, water, and vanilla. Whisk until well combined. Sift flour and salt and mix until smooth.
• Make the Meringue: In the standing electric bowl, add the egg white and mix at medium speed until frothy. Add the cream of tartar and mix for about one minute. Slowly add the sugar and mix on high until stiff speaks only. Stop mixing and set aside. 
• Assemble the custard Cake: Using a spatula, fold 1/3 of the Meringue into the Cake batter and gently mix. Continue with the remaining, Meringue until wholly folded. And there are no white streaks. Strain Leche flan mixture into the 8 inch x 3 inch deep cake pan prepared pan. Add the Cake mixture and bake into the oven in a water bath. Preheat the oven at 350 F and bake the cake in a preheated oven for 50 minutes, or until the cake springs back when pressed in the middle. Place pan on the rack and immediately run a knife at the edges of the cake and the flan. Place a plate with a rim on top of the cake. Flip over. Doing this releases the cake. If not, tap on the top of the pan. Remove the pan and refrigerate. Serve cold.