Custard Cake

Preparation Intensity: Medium
Cooking Intensity: Medium
Overall Intensity: Medium

Table of Contents

For the Cake:

For the Custard:

Preparation:
- Preheat your oven to 325°F (160°C).
- Grease and line an 8×8 inch baking dish with parchment paper.

Making the Custard:
- In a medium saucepan, combine the whole milk, heavy cream, and half of the sugar. Heat over medium heat until it begins to steam, but do not let it boil.
- In a separate bowl, whisk together the remaining sugar, cornstarch, salt, and egg yolks until smooth.
- Gradually pour the warm milk mixture into the egg yolk mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens (about 5-7 minutes).
- Remove from heat, stir in vanilla extract, and let it cool to room temperature.

Making the Cake Batter:
- In a large bowl, beat the egg yolks and sugar until pale and creamy.
- Add the water and melted butter, and mix well.
- Gradually add the flour and salt, mixing until combined.
- Slowly add the lukewarm milk and vanilla extract, mixing until smooth. The batter will be thin.
Beating the Egg Whites:
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the batter, a third at a time, until just combined.
Layering and Baking:
- Pour half of the batter into the prepared baking dish.
- Spread the cooled custard evenly over the batter layer.
- Pour the remaining batter over the custard layer.
- Bake in the preheated oven for 45 minutes, or until the top is golden and the cake is set but still slightly jiggly in the center.
Chilling:
- Allow the cake to cool to room temperature, then refrigerate for at least 2 hours to set.

Enjoy this delicious Custard Cake with its creamy custard layer and light, fluffy cake on top!