Custard Cake

Layers of caramel, custard and vanilla sponge cake – so deliciously sweet!

Custard Cake - TNSCC 3

It is very nice how things bring back childhood memories.

I don’t have much childhood memories when it comes to playing under the rain or with my playmates/school mates. One thing I can tell you – I can still remember my favorite foods when I was a kid… and believe me, even how they tasted.

I remember one time I sent a message to my kindergarten best friend (and was also my neighbor) and asked her if she remembered the brand of the biscuit I always had as my snack along with chocolate drink. She said it was decades ago and can’t remember the name, even how it looked back then.

One of my favorites when I was a child is custard cake. It is a cake with layers of vanilla sponge cake, flan and caramel. Back then, since we were just getting it from a bakery, the custard was very thin. I remember that I used to take all custard and left the cake all behind. I think my Mom always suspected it was all me, every single time. πŸ˜€

Custard Cake - TNSCC 2

When I started baking, custard cake was in the list. Since I was a hesitant to tweak a recipe with thin custard, I did not proceed. I waited for the right time until I saw this recipe. I think I turned off the oven earlier that I did not get that 100% firm custard, but my gosh, I really loved it.

Every bite brought back those childhood memories I hadΒ when I was with my Mom enjoying the store-bought custard cake. I am sure she is very proud of me (from up there) now that I can make one of the cakes we used to enjoy together.

Custard Cake - TNSCC 1

I hope you can try the recipe and let me know. πŸ™‚

Custard Cake

Ingredients:

For the caramel:

  • 1 cup sugar
  • ΒΎ cup water

For the custard:

  • 6 eggs
  • 1 cup condensed milk
  • 1 cup whole milk
  • ΒΌ cup white sugar
  • ΒΌ tsp vanilla extract

For the cake:

  • 3 egg yolks
  • 2 tbsp white sugar
  • ΒΎ cake flour
  • Β½ tsp baking powder
  • ΒΌ cup whole milk
  • For the meringue: 3 egg whites + 2 tbsp white sugar

Instructions:

Prepare ramekins (or 8×8 baking pan). Also needed: larger baking pan that can hold your ramekins (or 8×8 baking pan)

For the caramel:

  1. In a small sauce pan with medium heat, add sugar and water. Do not stir.
  2. Cook until it caramelizes or turns amber. Immediately pour and divide to the ramekins (or baking pan). Let it cool down.

For the custard:

  1. In a bowl, place all ingredients for the custard. Add sugar until completely dissolved. Gently mix all ingredients.
  2. Using a strainer, pour this mixture over the baking pan with caramel. Set aside.

For the cake:

  1. In a bowl, sift together cake flour and baking powder.
  2. In another bowl, add in 2 tbsp white sugar and egg yolk. Beat for 2-3 minutes or until the beater creates a ribbon when lifted.
  3. Alternately add the flour mixture and milk, mixing after each addition. Mix until well combined.
  4. For the meringue: In another bowl, place egg whites and beat until foamy. Gradually add 2 tbsp of white sugar while beating. Beat until stiff peaks form.
  5. Carefully mix the egg yolk mixture and meringue (egg white mixture) by doing the cut and fold technique. You can do this by dividing both mixture into two and mix them alternately, scraping the bottom of the bowl.
  6. Now you mix the egg yolk and egg white mixtures together. Remember that the reason you beat the egg white to stiff peaks is to create all those tiny air bubbles. It is these bubbles that will give volume and the light texture to your cake. Work carefully so as not to break them.
  7. Add half of the egg white mixture to the egg yolk mixture and, using a rubber scraper and the cut and fold technique, blend the two mixtures together. Remember to scrape the sides and bottom of the bowl.
  8. Place this mixture over the top of the custard, making sure to seal all the edges so the custard won’t spill out from the baking pan while baking.
  9. Place the ramekins or the cake pan in a larger pan half-filled with hot water. Bake for 50 minutes or until the toothpick inserted at the center of the cake comes out clean.
  10. Remove the pan from the oven and transfer the ramekins (or baking pan) to a cooling rack. Cool completely. When cooled completely, place in the fridge.
  11. To serve, invert the ramekins to a serving plate. Be careful, the caramel might spill.

Source recipe: Perfect Custard Cake by Casa Veneracion

I hope that doesn’t sound complicated and I hope my friends at Fiesta Friday #131 will love this. Thanks to our ladies – Angie, Laura and Su.

Happy Fiesta Friday!Β 

name2

twitter pinterest instagram googleplus facebook

I am also sharing this at
Advertisements

59 thoughts on “Custard Cake

  1. It’s lovely to make cakes that bring back childhood memories! This sounds lovely and I can just imagine you as a child taking all the custard and leaving the cake!

  2. This looks unbelievable – I’ve never tried to make anything with custard but there’s always a first time! πŸ™‚ Thanks for sharing this at #HappinessIsHomemade this week, love it and pinned!

  3. I love custard so I was intrigued by the idea of the custard & cake together! perfect. I like custard best when it’s not absolutely firm, anyway – it might not look as tidy but I bet it tastes better!

    Thanks for sharing with us at Throwback Thursday!

    Mollie

    1. When I made this, the custard was not firm, yes. It was so good though. My friend was requesting me to make this for her this weekend, but I have another plans to bake, too. Let’s see who wins. πŸ˜€ Thanks, Mollie. x

  4. Jhuls your custard cake would make any child’s childhood memorable!! Can you send some to mine?? They look absolutely delicious! Thanks for sharing it here at Fiesta Friday!

  5. Jhuls, I cannot stop drooling looking at the custard cake. One of my childhood memories is of the flan I loved. I know what you mean by remembering the taste from years ago! I have never had custard cake- this looks divine!

    1. I love flan, I really love it a lot. I could eat it everyday. πŸ˜€ This custard cake, too. Haha! Thanks a lot for stopping by and I am glad you enjoyed your stay. x

  6. I have this weird thing that I like custard, creme brulee and panna cotta but don’t like what’s called flan in Spain, or often creme caramel elsewhere, so I was a little unsure on this one from the name but it does look so tempting!

    1. Wow! I didn’t know that you love such desserts, Linda. I am delighted to know that you loved this. I enjoyed my weekend. I hope you are having an amazing week. πŸ™‚

    1. I thought I was burning the cake so I took them a little earlier. I got my custard not completely firm, but it was delicious! I will try next time. Thanks, Suzanne. x

Thanks for reading! Let me know your thoughts...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s