Since then, I have always been in awe of how bakers and patisseries are able to whip up some of the most beautiful pastries and cakes on display. The colors, the design and the smell is enough to have you craving in an instant. That glorifying moment when you slice the cake or pastry, see what’s inside and eventually, have a taste is heaven on its own.
True enough, I love looking at displays – especially of chocolates and cakes and cookies and all that jazz. However, as much as I want to look at them and take double-tap worthy snaps, I am not too keen in eating them. I eat, don’t get me wrong, it’s just that I’d rather take small bites than devour it all by myself. Instead, I want a variety.
Aside from donut and desserts with bananas in them (yes, I’m a self-confessed Banana Lover!), I love the taste of store-bought custard cakes. It’s layered, soft and is not a boring treat. Resembling a chiffon cake, the topping is what sets it apart from the rest. Oh excuse me, the sweet custard on top, soft cake in the middle and oozing caramel sauce is what sets it apart. Now, that’s a dessert right there.
In Davao, I love those sliced custard cakes they sell in malls. I usually choose one that is soaked with caramel sauce. Also, I love custard cakes sold in bakeshops outside of malls. See, I’m consistent. Normally, I’d take them to work or keep them inside my bag (in a zip lock) for whenever I get hungry.
So, what’s your custard cake story?
Of the many custard cake recipes I’ve read and found online, there’s one that I keep on my fridge wall. Though I always end up with a different version of the previous, I’ll share with you my basic custard cake recipe that I tweak every so often.
For the Caramel Sauce
In a deep pan, heat 1 cup of granulated sugar, and1 teaspoon cinnamon powder until it melts.
Transfer to pan (where you will be abking). Set aside.
Others add lime zest and water to their caramel. If it suits you, then do so.
For the Custard
In a bowl, mix 6 eggs, 1 can condense milk, 1 cup fresh milk (others use evaportaed milk) and sugar. Mix until well combined.
Pour custard mixture unto pan with caramel. Use a siever to get rid of lumps (do this and you’ll thank me later). Set aside.
For the Chiffon Cake
In a clean bowl, using an electric mixer, beat 6 egg yolks. Gradually add sugar (½ cup in total). Beat until well incorporated.
Alternately, add small amount of cake flour with milk diluted in water and mix well (1 ½ cup cake flour and ¼ cup milk with ¼ cup water (milk diluted in water). Mix well to get rid of lumps.
Once the cake flour and milk is well incorporated, add ½ teaspoon to 1 teaspoon of lime zest. You can also use lemon or orange zest. Mix well. Set aside.
For the Meringue
In a clean dry bowl, add 6 egg whites and beat until it becomes frothy. Best achieved with an electric mixer on high speed.
Add ½ teaspoon cream of tartar and continue to beat until the mixture beocmes fluffy.
Gradually, add ½ cup granulated sugar.
Meringue is done when it’s shiny and forms a peak.
Preheat oven to 350 degrees.
Fold cake mixture unto the meringue. Do this slowly to not loose the air in your meringue. This will make your cake fluffy. Blend well.
Once done, pour cake and meringue mixture over custard mixture in the baking pan (custard and caramel syrup.
Pour 6 to 8 cups of hot water (boiled water) on a deep roasting pan. Arrange rack in place and place cake pan on top.
Bake for an hour or until a toothpick comes clean when poked. If yes, remove cake from the overn and let cool. If not, let cake cook for a minute or so.
Once cooled, flip cake pan unto a serving tray or plate.
You can serve it outright or chill before serving. I love it when it kind of chilled.
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