Custard Cake Ingredients

For the Caramel:

• 1/2 cup sugar
• 3 tablespoons water + 2 tablespoons water

For the Custard:

• 2 whole eggs
• 2 egg yolks
• 1/2 cup sweetened condensed milk
• 1 cup evaporated milk
• 1/2 teaspoon vanilla extract
• A pinch of salt

For the Cake:

• 2 egg yolks
• 3 tablespoons oil
• 1/2 teaspoon vanilla extract
• 1/4 cup milk
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 egg whites
• 1/2 teaspoon white vinegar
• 1/4 cup sugar

Step by step custard cake recipe

A dessert that will make you fall in love at first bite!

Complete Instructions:

Step 1: Prepare the Caramel:
In a saucepan, melt 1/2 cup sugar with 3 tbsp water over medium heat until it turns amber.
Carefully add 2 tbsp water (it may splatter), mix, and remove from heat.
Pour into a 10x5-inch loaf pan, tilting to coat the bottom.
Set aside to cool and harden.

Step 2: Make the Custard:
Whisk together 2 whole eggs, 2 egg yolks, 1/2 cup condensed milk, 1 cup evaporated milk, 1/2 tsp vanilla extract, and a pinch of salt.
Strain the mixture through a sieve and pour over the hardened caramel in the loaf pan.

Step 3: Prepare the Cake Batter:
In a bowl, mix 2 egg yolks, 3 tbsp oil, 1/2 tsp vanilla, and 1/4 cup milk.
In another bowl, sift together 1/2 cup flour, 1/2 tsp baking powder, and 1/2 tsp salt.
Gradually add the dry ingredients to the wet mixture.

In a separate bowl, beat 3 egg whites with 1/2 tsp vinegar until soft peaks form.
Gradually add 1/4 cup sugar and beat until stiff peaks form.
Gently fold the egg whites into the batter.

Step 4: Assemble and Bake:
Pour the cake batter over the custard in the loaf pan.
Place the pan in a larger pan filled with hot water (water bath method).
Bake at 350°F (180°C) for 45-50 minutes until a toothpick comes out clean.

Step 5: Cool and Serve:
Let the cake cool to room temperature, then refrigerate for 2 hours or overnight.
Run a knife around the edges, invert onto a plate, and enjoy the caramel topping!

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