Custard Cake

Custard cake is our traditional dessert for the New Year. My mother used to make this cake for us especially my sister,Jasmin. We used to eat this cake  with Filipino Beef steak, it might sound weird but it was a good combination of the salty and sweet taste.

This dessert/cake is a combination of chiffon cake (first layer) and leche flan/ caramel pudding (second layer)  and it is yummmyyy!

Ingredients:

FOR THE CARAMEL SYRUP

1 cup of sugar


FOR THE CARAMEL PUDDING /LECHE FLAN

I USE THESE WHEN IM IN NORWAY

1 can of condensed milk
300 ml or 1 1/4 cup of  whole cream milk(helmelk)
300 ml or 1 1/4 cup of whip cream(kremfløte)
(mix all the ingredients above in a caserolle)

I USE THESE WHEN IM IN PHILIPPINES

1 can of condensed milk
2 cans of evaporated milk
(mix all the ingredients above in a caserolle)

6 big eggs
1 tsp of vanilla extract or vanilla powder

FOR THE  CHIFFON CAKE

This is how to make the chiffon cake.


Procedure:

FOR THE CARAMEL SYRUP

Melt the sugar in a caserolle in a low heat to avoid burning it.  And pour the syrup into 2 bread forms.

Set aside while making the caramel pudding mixture.


Boil the milk mixture and the vanilla extract/powder.

 Let it cool and lightly beat the 6 eggs. Make sure not to over beat it because it will result to unfine/rough/airy pudding texture.

Strain the egg/milk mixture to achieve a very fine leche flan /caramel pudding.
The eggwhite should be strain thoroughly too.

Pour the strained mixture into the bread/cake form which has a caramel syrup.

Set aside while making the chiffon cake.

Pour the chiffon cake batter/mixture on the top of the caramell pudding or leche flan mixture.

Put the cake forms inside the oven and pour warm water on the tray (steam bath process). Bake for 30-40 mins inside the pre-heated oven (170*C)

I use steam bath to steam the  caramel pudding and the heat on the top of the oven to bake the chiffon cake.

Here are my custard cakes!!

Let them cool  and put the cake in the fridge at least 1 hr. before serving.
To remove the cake from the pan ,run a knife on the edges and shake the pan to check if the cake is properly removed from the form.

Put a plate over the top of the cake pan. Make sure the plate is big enough for the cake and the caramel
Turn the cake pan and plate over quickly, holding the plate over the top of the cake pan. And it is ready to serve.