Custard Cake

This is called the custard dessert with a layer of soft, wiggly, rich and indulgent caramel on top cooked in an oven steam. It can be served as warm or frozen. French called it Crème caramel while for us Filipinos, called it as Custard Cake or some would call it a Leche Flan on a cake.

I like making this recipe at home to have it creamier as well as finding enough sweetness than bought products. By this, I can minimize the sugar I would want to put without compromising the tenderness of the custard since I don't like the one which is too sweet.

When it comes to custards, patience is a virtue. I came up to this after much trial and error. Starting from the cake I have to master first in making chiffon; and next is making the custard perfectly soft and creamy as it is so I can have a pretty outcome. Its funny how I called my previous made custard cake as “ugly duckling”! It was like an erupted volcano where the molten lava drifts.. (funny!!!). My mistake then was, I missed to put a rack to raise the bottom of the baking pan or to provide a steam while it cooks that’s why the custard turned out very ugly!

Finally after doing more research and practice, I can say the resulting cake is just perfect, provided I do it correctly this time and really paid attention in every steps which is very important! Have to make another one for this next time and hoping you enjoyed trying out this recipe too!

Ingredients:

Caramel:

• 1/2 cup granulated sugar (you can make it 1 cup if you are a sweet type)

Custard:

• 3 eggs
• half of a can condensed milk, small can
• 1/2 cup evaporated milk
• 3 tablespoon granulated sugar

Meringue:

• 3 egg whites, room temperature
• 1/4 teaspoon lemon juice  (cream of tartar if using)
• 1/4 cup granulated sugar

Chiffon Cake:

• 3 egg yolks
• 4oz water
• 1/4 cup vegetable or canola oil
• 1/2 tsp vanilla
• 1/2 cup sugar
• 1 1/4 tsp baking powder
• 3/4 cup of all flour
• 1/2 tsp salt

Procedure:

For the Caramel

1. Place a 5” x 3” baking pan on top of the stove in a medium heat.
2. Pour evenly granulated sugar into the pan and let stand until the sugar melts or turns into caramel. Check once in a while to make it sure that the sugar occupies all the area of the pan. Set aside.

For the Custard

1. In a clean bowl, combine egg yolks, milk, and sugar. Stir until well blended.
2. Pour the custard mixture on the baking pan with caramel. Set aside

For the Meringue

1. In a large mixing bowl beat egg whites and lemon juice (cream of tartar if using), gradually adding in the sugar. Continue beating until very stiff and shiny.

Note: Do not use the egg whites if they fall down and become watery. The cake won’t turn out successful.

Tip: Buy fresh eggs from the market. Be sure that the eggs come to room temperature before beating.

For the Chiffon Cake

1.     Sift together flour, baking powder and salt in a bowl and set aside.

2.     In a separate mixing bowl beat together egg yolks, vegetable oil, sugar, water and vanilla. Add the flour mixture and beat until batter is smooth. Using a spatula, fold the batter into the meringue until well blended.

3.     Pour slowly into the baking pan with caramel and custard mixture.

 

4.     Place a rack on the center of the rectangular foil and pour-in about 3-4 cups of hot water. Place the baking pan on the rack. (The rack is used to raise the bottom of the baking pan and provides steam to cook the cake).

 

5.     Preheat the oven. Place the rectangular foil that contains the baking pan with water in the oven. Bake in 350 degree for 55 to 65 minutes or until toothpick inserted comes out clean and the cake springs back when lightly touched.

 

 

6.     Remove the pan from the oven. Loosen the edges with a knife and let it cool in pan over wire rack for about 30mins.

7.     When cooled, place the pan in the fridge for about 1 hour. (I do this to help the cake stable while inverting the cake later).

8.     Carefully remove from the pan.

9.     Serve chilled and enjoy!

Note: You can double all the ingredients if you are planning to make in a larger pan. If doubled, this can be baked in a 9-4 inch baking pan.