Saturday, November 8, 2014

Magic Custard Cake

This recipe is my first ever time baking or eating a custard, and I was very happy with it! I love textures of food, and this is amazing! It is from one of my very favorite food blogs, The English Kitchen- definitely go check it out!

The batter is very liquidy when it goes into the oven, so I wasn't sure if it would turn out alright. It "magically" bakes into three separate layers- a crust, the custard middle, and a cake-like top. I believe I made it for Father's Day, and it got rave reviews from my husband and father-in-law. 

Sorry about the picture quality, but this is the only pic I got showing the inside of the custard.
4 large eggs, at room temperature, separated
1 Tbsp water
1/2 cup, plus 2 Tbsp sugar
1/2 cup butter, melted
3/4 cup flour
2 cups milk, at room temperature
2 tsp vanilla
powdered sugar
fresh berries

Preheat oven to 325. Butter an 8-inch round baking pan very well, or line with baking paper and butter the paper. (Do not use a spring-form pan; the batter will leak out.)
Beat the egg whites until stiff. In a clean bowl, beat together the egg yolks with the sugar, water, and vanilla until light. Add melted butter and beat for one minute. Beat in flour. Add milk and beat until it is mixed in well. Fold in egg whites.
Pour into the prepared pan. Bake for about 60 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean. Allow to cool in the pan for at least 3 hours before serving.
Dust with powdered sugar and top with fresh berries before serving.

{Kudos to!}

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