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Custard Cake

Custard Cake………..One of my favourite cake because it is half made with leche flan and the other half is made with a chiffon cake. It a sweet dessert with a caramel perfectly melts in your mouth with the leche flan toppings. Best paired if you will have a cup of long black, cafe americano and espresso or even just a cup of tea. I almost eat half tray of the custard cake, I love it!!!!. And best of all, my wife made this one. she made it with lots of love and patience…………..Did you know that the main ingredients of this cake is eggs. And egg are a great source of protein. Numerous vitamins, including vitamin A, potassium and many B vitamins like folic acid, choline and biotin, are also packed into this oval-shaped staple. In fact, very few foods share the same diverse nutrient makeup available in a single egg. Many of these are specifically needed for the health of the nerves and the brain. And on top of it, It’s a cheap way to get protein sources. Eggs is cheap here in NZ, How about in your country?

Ingredients: serves two baking tray of 8 x 8

For Caramel:

  • 1 1/2  cup granulated sugar
* divide and place in a 2 pc 8 x 8 baking pan / tin. place in oven at 160 degrees for about 10 minutes or until sugar is caramelized. set aside.

For Custard mixtures:

  • 7 egg yolk
  • 1 can condensed milk
  • 1 cup fresh milk
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
* In a mixing bowl, mix egg yolk first and combine all ingredients together, mix well. set aside

For Cake Mixture:

  • 1 teaspoon baking powder
  • 1/2 cup milk
  • 1/2 cold water
  • 1 teaspoon finely grated lemon rind
  • 1 tsp lemon juice
  • 7 egg yolks
  • 1/2 cup granulated sugar
  • 2 cups bakers flour sifted

* in a large bowl, stir egg well then combine all ingredients together, mix well. set aside.

For Meringue:

  • 14 egg whites (from the above egg yolks)
  • 1 teaspoon cream of tartar
  • 1/2 cup granulated sugar

* using an electric mixer, place egg white and mix until fluffy then add cream of tartar and sugar. mix well. set aside

Assembling procedures:

  • Pour in custard mix on the pan with caramelized sugar..
  • Combine meringue and cake mixture by folding. then pour on pan with custard and caramelized sugar.
  • In a roasting pan, pour water and place 2 pan of custard cake and bake for about 30 minutes at 160 degrees celsius.
  •   To check, place a tooth pick, if the cake is dry then it is ready. set for 2 hours allowing to cool then place in fridge for about 2 hours before serving.
  • Enjoy with a cup of coffee or tea…..
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