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Friday, August 9, 2013

Custard cake

My boyfriend loves custard. He eats custard with pretty much all desserts. (Is it a British thing? I'm not sure.) Sometimes I don't know which one he likes more, the custard or the cake. :P

So what do you do...

when you like both custard and cake?

You combine them into this enchanting Custard Cake. 

Recently, I came across this recipe for Magic Custard Cake. Rumor has it that this cake magically separates into 3 layer with a melt-in-your-mouth custard layer in the center. 

Sexy, no? This would change Talullah's mind for sure. 


Jamiroquai - Talullah



The best part about it is that it's really easy to make. :)






Custard Cake
Adapted from White On Rice Couple

1/2 cup butter
1 cup milk
1 cup evaporated milk
1 tsp vanilla extract
4 eggs (separated)
1 cup caster sugar
1 cup flour
1 tbs water
pinch of salt
icing sugar for dusting

1. Preheat oven to ~162C. 

2. Melt butter and set aside for it to cool.

3. Whip the egg whites (most preferably in a copper bowl) until they form stiff peaks. 

4. In a separate bowl, beat egg yolk and sugar until light. Add melted butter and the tablespoon of water and mix evenly.

5. Add flour and mix until evenly incorporated. Slowly hand-whip in the milk and vanilla extract and mix well. 

6. Fold in the egg whites into the batter, 1/3 at a time. Fold in gently until evenly incorporated.

7. Pour the batter into a greased pan and bake until golden brown. (~30-45mins). Allow cake to cool completely before cutting and dusting.






Also, Happy Eid Mubarak to my family and friends. Really missing home at the moment, but for now, I'm taking a day off diagrams and readings and just enjoy this custard cake under the sun. :)

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