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Baked Custard Cake
Ingredients:
- 1 cup whole milk
- 1 cup heavy cream
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, melted (for greasing)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a round or square baking dish with the melted butter.
- Prepare the Custard Batter:
- In a medium saucepan, heat the milk and heavy cream over medium heat until it begins to simmer. Do not let it boil. Remove from heat and let it cool slightly.
- In a large mixing bowl, whisk together the eggs, sugar, and vanilla extract until well combined.
- Gradually add the flour and salt to the egg mixture, whisking continuously to avoid lumps.
- Combine and Pour:
- Slowly pour the warm milk and cream mixture into the egg mixture, whisking constantly until fully combined and smooth.
- Pour the custard batter into the prepared baking dish.
- Bake the Custard Cake:
- Place the baking dish in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish (creating a water bath).
- Carefully transfer the roasting pan to the preheated oven. Bake for 45-55 minutes, or until the custard cake is set and the top is golden brown. A knife inserted into the center should come out clean.
- Cool and Serve:
- Remove the baking dish from the water bath and let it cool to room temperature. Once cooled, refrigerate for at least 2 hours or until fully chilled.
- Cut into squares or slices and serve.
Enjoy this baked custard cake as a delightful dessert. Its smooth and creamy texture with a caramelized top makes it a perfect treat for any occasion.