Custard Cake

I've been baking Macarons lately and I did have a few failed attempts, ( a few is an understatement actually!) and like any other baker problems, I have a ton of egg yolks stored in my freezer. Yes you can store egg yolks in the freezer, just whisk it with a few pinches of sugar ( or salt if you are thinking of a savory dish in the future) and just defrost it when needed. At first I was okay with just storing my yolks in the freezer but it has gotten out of hand, I was storing 10-12 yolks a day, so I really had to think of ways to get rid of them. The easy route would be to make Creme Brulee, the problem is I don't have a torch so I guess that is not really an easy route after all.

I decided to make Custard Cake, or also known to us Filipinos as Leche Flan! This is a creamy and fatty and ohhhh sooo good dessert! Its sooo good, its Bad! hahaha. I also made a classic spongecake to compliment the custard cake. I decided to bake them separately since my sponge cake batter was quite heavy, I did not want the sponge cake to sink in to the custard cake, you know what I mean. 



Read more for the recipe :-)


Custard Cake

1 cup sugar
1/4 cup water

8 egg yolks
1 big can (1 1/2 cup) evaporated milk
1/2 can (3/4 cup) condensed milk
1/4 cup sugar
1 tsp vanilla
1 tsp cinnamon

1. Prepare an 8x8 pan 
2. Place 1 cup sugar and 1/4 cup water in a saucepan, wait till sugar starts to brown, stir a bit until every sugar is melted and caramelized. Pour into than pan, spread evenly
3. Combine, eggyolks, evaporated milk, condensed milk, sugar, vanilla and cinnamon, whisk till everything is combined. Sieve mixture, pour into the pan.
4. Prepare a bigger pan, add a small amount of water and place the 8x8 pan inside the bigger pan (Bain Marie). 




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