Custard Cake Recipe
Servings: 8-10
Preparation Time: 30 minutes
Cooking Time: 1 hour
Total Time: 1 hour 30 minutes
Ingredients
For the Caramel:
- 1 cup granulated sugar
- 1/4 cup water
For the Custard:
- 5 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
For the Cake:
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 5 large egg yolks
- 1/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1/2 cup water
- 1 teaspoon vanilla extract
For the Meringue:
- 5 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
Step 1: Prepare the Caramel
- In a saucepan over medium heat, combine the sugar and water. Cook without stirring until the sugar dissolves and turns into a golden brown caramel. This will take about 7-10 minutes.
- Immediately pour the caramel into a 9-inch round cake pan. Tilt the pan to ensure the caramel evenly coats the bottom. Set aside to let it harden.
Step 2: Make the Custard
- In a large bowl, whisk the eggs lightly. Add the sweetened condensed milk, evaporated milk, and vanilla extract. Mix until well combined.
- Pour the custard mixture over the hardened caramel in the cake pan. Use a strainer while pouring to remove any lumps or bubbles. Set aside.
Step 3: Prepare the Cake Batter
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, sift together the flour, baking powder, and salt. Set aside.
- In another bowl, whisk the egg yolks and sugar until light and fluffy. Add the vegetable oil, water, and vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients. Mix until you have a smooth batter. Set aside.
Step 4: Make the Meringue
- In a clean, grease-free bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar.
- Gradually add the sugar while continuing to beat on high speed until stiff peaks form. The meringue should be glossy and hold its shape when you lift the beaters.
- Gently fold the meringue into the cake batter in three additions. Use a spatula to fold, taking care not to deflate the meringue. Mix just until no white streaks remain.
Step 5: Combine and Bake
- Carefully pour the cake batter over the custard mixture in the cake pan. Smooth the top with a spatula.
- Place the cake pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the cake pan, creating a water bath. This helps the custard cook evenly.
- Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the cake layer comes out clean.
- Remove the cake pan from the water bath and let it cool on a wire rack for at least 1 hour.
Step 6: Unmold the Cake
- Run a knife around the edges of the cake to loosen it from the pan.
- Place a serving plate over the cake pan and quickly invert the cake onto the plate. The caramel will create a delicious sauce that drips over the custard and cake layers.
Serving and Storage
- Serve the Custard Cake chilled or at room temperature.
- Store any leftovers in the refrigerator for up to 3 days. Cover with plastic wrap to prevent drying out.
Tips and Variations
- Tips: Make sure the caramel is not too dark, as it can become bitter. The water bath is essential for achieving the creamy custard texture without cracks.
- Variations: Add a tablespoon of rum or brandy to the custard mixture for a richer flavor. You can also infuse the custard with citrus zest or a cinnamon stick for a different taste.
This Custard Cake features a rich caramel sauce, a creamy custard layer, and a light, fluffy cake. It’s perfect for celebrations or a special treat!
