My Little Recipe Book
Best Lemon Recipes
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I’m so glad that you got a break in the weather and could bake. 🙂 I laughed at your “thought you were going to have to blog about cheese and crackers”!
My favorite pan is my 10 1/2 iron skillet, but your Magic Custard Cake looks better in the spring form pan. 😉 I am a little leery of Pyrex, too. I had a 9X13 Pyrex full of cake batter shatter all over the inside of my (NOT self-cleaning) oven a couple of years ago. The house smelled divine, but the oven was just indescribably horrific! 🙂
Love, Joy
Yesterfood
Thanks for commenting Joy. I was quiet happy with the cake, but I continue to work on presentation and it seems I always have the wrong pan. I am so sorry about your shattered pyrex. I am hearing more and more of those type of accidents I no longer trust them.
Oh, my goodness…that looks amazing…and really different! Good idea about adding nutmeg or pumpkin pie spice for the season!…hugs…Debbie
Debbie thanks for visiting. I have not yet tried the spices, but I was tempted especially with the upcoming seasons.
This cake looks so delicious! I will have to try this recipe for sure. I like that it id mafe from scratch with all natural ingredients.
Stopping by from the “Lovely Ladies Linky”.
Now following you on, G+, Pinterest, and Facebook.
Have a great week 🙂
Bismah @
Simple Mama
This magic custard really looks magical and delicious! It looks like a great light dessert! Thanks so much for visiting my blog!
Thank you for visiting. I really liked the confectioners sugar as opposed to granulated. It made it light like a soufflé and a custard combined.
This is going to be the perfect dessert for a green chile stew. I’ve been wondering what to make. Regarding Pyrex, a major ingredient has changed due to regulations, but Pyrex will always shatter if exposed to the very high heat of a broiler or (obviously), direct flame. The temperature range used to be on the bottom of the pans, which I chose to ignore…only once. Lovely dessert. Glad I found you from SoneGable.
Thank you. I hope you will try it.
I have never heard of custard cake, Madonna, but it sure looks tasty! I hope you find the perfect baking pan and let us know what it is. My Pyrex has never shattered and when using glass, I always turn down the oven by 25 degrees.
Thank you for visiting Kitty. The cake has three layers, the crust, the custard, and meringue-like topping.
The new pyrex is not like the old so it is not as strong as the original.
I love the three layers…it sounds light and delicious. If I use a springform pan in a recipe that has a thin batter, I wrap the outside of the pan with foil.
Karen, This is a light custard. I think if you use granulated sugar it would be heavier and sweeter, but I liked the light version, and it was not too sweet. I like sweet, but it has been so hot here I really appreciated that it was light. I guess I should have wrapped my pan especially because the batter is so soupy, but I was told this was a no leak pan. I guess I should not have been so gullible. I did bake it on a sheet pan which saved the day. I really need new pans.
WOW! That looks so delicious!! My husband (and his father!!) love this kind of desert. I just may have to make it for Sunday night dinner.
Thank you for sharing.
By the by I am hosting a linky party, you should link this recipe up to it! Here is the link: http://gritstheblog.blogspot.com/2013/09/little-friday_12.html
~ Ashley w/ gritstheblog.blogspot.com
Thanks for the link-up!!
We’re just getting a break in the heat, I love it! Your cake sounds delightful, I do love anything with the words magic included 🙂
Oh, and about your pan dilemma, you could try a trick that I learned from a friend of mine. You go to the nicest kitchen store in town and talk to the manager. You ask him what kind of pans he would buy for his wife. If he doesn’t have a wife, you ask if he has a mother. Then you ask what kind of pans he would buy for his mother. It works like a charm, my friend is a pro at this! 🙂
You are so funny. Why didn’t I think of that? I am shaking from laughing.
This looks so good, I love custards! I am definitely going to try this.
Over The Apple Tree
I am glad you made it and it works..as I have seen it and wondered also..
It looks lovely madonna.
Funny I would use a springform too.. can you add foil around the oustide to prevent leakage?
Ther’s a mold out there for everything..
But this looks deliacte to unmold..so a springform is all I can think of:)
The pan said leak-proof, silly me. I baked it on a half-sheet pan on parchment, but I was anxious before it finished baking. I am thinking about a square/straight side Chicago professional and then just line it with parchment. I just want it to be multitask bakeware and then I want it to last a hundred years. 🙂
You might try lining with parchment paper. I do this with my spring form pan. Cut a large circle for the bottom and wrap a long length round the inside of the spring form. You can always wrap a bit of foil on the outside. To hold the parchment paper in place (it can shift a bit… I brush the pan with a very thin film of oil or butter.
I did use parchment, but I may have tried for a tighter fit before adding the batter. Brushing with butter sounds like a good idea.
Hot or not, this cake looks so delicious I will have to try it asap!
I hope you will give it a try and let me know what you think.
I wanted to invite you to the Friday Flash Blog Party, the best linky in town! I hope you’ll join us and link up. Who knows. You may just get highlighted!
The party goes on ALL weekend.
Jennifer @ The Jenny Evolution
http://www.thejennyevolution.com
Thank you for the invitation.
I only wish I could keep up with your delicious dishes. I know I could make and eat one a day and never keep up. This looks so good. I do agree a bit of nutmeg would be great for the holidays.
Thanks for sharing, I am pinning.
Have a great week and thanks for visiting me. ginger
Thank you for visiting Ginger. I am so tempted to make it again with nutmeg; I think it would taste like eggnog and that is always welcome during the holidays.
Looks delicious!! Can’t to try this since I have never made one before….can’t wait to see what “flavor” you make next:) Lynn @ Turnips 2 Tangerines
It looks very good, and I think my family would love it 🙂
Thank you for visiting Winnie. I think you would like this also. The custard is very delicate and it is not too sweet.
Nice to meet you Ms. Lemon. Would you recommend a little lemon juice and zest in this instead of the vanilla? Sounds like it may be lovely.
Since I have found Temptations bakeware at QVC.com I am eliminating all other baking dishes from my kitchen a bit at a time. Baking and clean up is amazing and they are so pretty in many different patterns and colors. I am collecting the red Floral Lace pattern.
Thank you for visiting. I will have to go check QVC. I am not sure about adding the lemon. It may curdle the milk. I tried really hard to stick to the recipe the first time. If it works for you let me know.
This looks so good. I would love this for sure. Thanks tons for linking to Inspire Me. Hugs, Marty
Oh my gosh, I love custard and this looks so delicious! Pinned. Thanks for sharing it with SYC.
hugs,
Jann
Just hopping by to let you know that I will be featuring you at SYC today.
hugs,
Jann
Light and airy and delicious looking! Love the way the top bakes up; such an interesting texture! Thanks for sharing and good luck finding just the right pans!
Poppy
I have got to try this! Looks absolutely amazing! I’ll be sharing on Pinterest 🙂
I hope you will give it a try. Thanks for visiting.