It has been hotter than Hades here for the last couple weeks. I guess we are being punished for all the good weather when others were suffering. The air-conditioning has been running nonstop. While I am never at a loss for words about food I had really started to stress about what I was going to blog about. I usually manage to stay a little ahead of my posts because I have a list as long as my arm rattling around in my head, but appetites wane and nothing sounds good because it is so hot. I began to think I might have to come up with a witty story about cheese and crackers. So what to do when you are a wimpy flower that wilts in the heat and humidity? You wait.
Then while checking out other sites I discovered Magic Custard Cake and then we caught a break, the temperature dropped, so I thought I would hurry and experiment with this cake because the weathermen are
threatening us calling for more heat after a few days respite.
This Magic Custard Cake recipe I found on WhiteOnRiceCouple’s site. They got it from Mabel Mendez, a Spanish Blog. There are multiple links on their blog referencing this cake by different bloggers. So apparently she really did her research. I wanted to check out Mabel’s because she had a YouTube video. Although I only understand a minuscule amount of Spanish, I wanted to see her technique in action. She advises you can use confectioners sugar or granulated sugar. If you use granulated it will be sweeter – your choice. I was looking for something that is not too sweet.
I really like the idea of such few ingredients. I think the hardest part about it was whipping the eggs and folding them into the milky mixture. I whipped my whites first, then used my hand mixer for the liquid part, but I think I could have just used a whisk. If you make this be sure to use a deep bowl because it tends to splatter.
I made this Magic Custard Cake as directed, but I was having a little problem holding myself in check, because I really wanted to experiment, but if something went wrong how will I know how to fix it? My end goal is to add a little nutmeg for an eggnog dessert for the upcoming season. Maybe even a little pumpkin spice would be nice for pumpkin season. There is also a chocolate version for all of you chocoholics.
I was really glad to use a scale. It just makes life so much easier. This cake is so liquid you may think you do not have enough flour but with the scale there is no doubt you have the correct amount. One last comment – I see many sites call for a 350°F – In my opinion this should only be 325° F because a higher heat will toughen your eggs making the custard rubbery.
My pan leaked a little so I would not advise you to use the springform. I wanted to make this in a different pan, but I have broken my Pyrex. I really want to invest in a few new pans, but have yet to make up my mind what is the smartest investment and I don’t want to suffer buyer’s remorse. Pyrex is not what it used to be – it has been known to shatter so I am a little spooked about the new stuff. Does anyone out there have a suggestion for great baking pans? Do you have a favorite brand? A favorite material? Do you have a pan you wouldn’t want to do without?
Thank you WhiteOnRiceCouple (Todd & Diane). Thank you Mabel Mendez for a delicious dessert.
- ½ cup (113g) unsalted Butter
- 2 cups (480ml) Milk
- 4 Eggs, separated
- 1¼ cups (150g) Confectioner’s Sugar
- 1 Tablespoon (15ml) Water
- 1 cup (115g) Flour
- 1 teaspoon (5ml) Vanilla Extract
- Extra confectioner’s sugar for dusting
- Mise en place ~ Gather ingredients
- Preheat the oven to 325°F.
- Lightly butter an 8″x8″ baking dish.
- Melt the butter; set aside.
- Warm the milk to lukewarm; set aside.
- Separate yolks from whites.
- Whip the egg whites to stiff peaks; set aside.
- Beat the egg yolks and sugar until light.
- Add in the melted butter and the tablespoon of water for about 2 minutes or until evenly incorporated.
- Add in the flour just to incorporate.
- Slowly add in the milk and vanilla extract.
- Gently fold in the egg whites, ⅓ at a time until all of the egg whites are folded in.
- Pour the batter into the prepared pan.
- Bake for 45-60 minutes or until the top is golden.
- Allow cake to completely cool before cutting; then dust with confectioner’s sugar
Taking this to
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