Custard cake. The magical marriage of pudding or custard and cake in one recipe results in a cake more moist and flavorful than any standard chocolate or vanilla cake, angel food cake, or even pound cake. Custard Cake resembles a chiffon cake with a topping of sweetened milk and egg mixture known as custard. At first glance, this could be mistaken as a giant Leche Flan because the topping resembles.
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Caramel custard cake is easily my favourite cake ever.
Custard Cake is a Filipino cake made up of chiffon cake topped with creme caramel and brown sugar syrup.
You can cook Custard cake using 8 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Custard cake
- It's of For no bake biscuit base,.
- It's 2 packets of biscuits (of ur choice).
- Prepare 1/2 cup of melted butter.
- Prepare 1/4 cup of chocochips.
- You need of For custard layer,.
- Prepare 2 cups of milk.
- You need 2 tbsp of custard powder.
- You need 3 tsp of sugar.
Custard came from the English cuisine which was existent since the fourteenth century. The Best Fruit Custard Cake Recipes on Yummly Custard Cake, Very Vanilla Magic Custard Cake, Custard Cake. MAGIC CUSTARD CAKE Like this recipe?
Custard cake instructions
- Crush biscuits or grind if you like. Mix in melted butter and give a good mix. Add choco chips and mix again....
- Grease a cake tin and press this mixture evenly in the tin. Set it in refrigerator for 10 minutes..
- Bring the milk to boil. Add sugar and let it reduce. Add custard powder (dissolved in a tbsp milk). Mix well so that no lumps form. The custard should be thick but of flowing consistency..
- Pour the custard over the biscuit layer and refrigerate (minimum an hour) Sprinkle chopped strawberries.. Demould the cake and drizzle chocolate sauce over it..... Cut and serve....
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Pin it to your DESSERT pinboard! I'm no scientist, so please don't ask me how it happens, but while this Magic Custard Cake recipe bakes, it separates. We have included a tutorial from Wendy's Kitchen Table to show. This easy cake batter requires no mixer and comes together in minutes. The final result is a rich, custardy cake that plays perfectly off the tart rhubarb topping.