Custard Cake Recipe
Custard Cake resembles a chiffon cake with a topping of sweetened milk and egg mixture known as custard. At first glance, this could be mistaken as a giant Leche Flan because the topping resembles one. Guess what? The topping of this cake is definitely Leche flan and the only distinction is the soft cake below.
In the Philippines, this is usually available by the slice in local bakeries (or panaderya). I remember always getting this along with egg pie. I find this dessert very tasty and sweet so pairing this up with kapeng barako (brewed coffee) to balance the sweetness is not a bad idea.
Do you also want the recipe for egg pie? Just let me know.
Try this Custard Cake recipe.
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Custard Cake resembles a chiffon cake with a topping of sweetened milk and egg mixture known as custard. At first glance, this could be mistaken as a giant Leche Flan because the topping resembles one. Guess what? The topping of this cake is definitely Leche flan and the only distinction is the soft cake below.
In the Philippines, this is usually available by the slice in local bakeries (or panaderya). I remember always getting this along with egg pie.
I find this dessert very tasty and sweet so pairing this up with kapeng barako (brewed coffee) to balance the sweetness is not a bad idea.
I like chilled custard cake. I simply refrigerate the cake (after letting it cool down) for 2 hours before serving. Sometimes I even add whipping cream on top to make it more enjoyable.
Try this Custard Cake recipe.Let me know what you think.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Custard Cake Recipe
Ingredients
- >>Caramel:
- 1 cup granulated sugar
- >>Custard:
- 6 eggs
- 1 can condensed milk
- 1 cup fresh milk
- ¼ cup granulated sugar
- >>Cake:
- 1 teaspoon baking powder
- 1/4 cup milk mixed with 1/4 cup water milk diluted in water
- 1 teaspoon finely grated lemon lemon rind
- 6 egg yolks
- 1/2 cup granulated sugar
- 1 1/2 cups cake flour sifted
- >>Meringue:
- 6 egg whites
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
- Create the caramel. Heat a 9 x 13 or circular baking pan in the stove top using medium heat. Pour-in the granulated sugar and let stand until the sugar melts (or turns into caramel). You may want to stir the sugar once in a while to make sure that everything is equally distributed within the area of the baking pan. Set aside.
- Create the custard. Combine milk, egg yolks, and sugar in a mixing bowl. Stir the ingredients until everything is properly distributed.Pour the custard mixture on the baking pan with caramel. Set aside
- Create the cake. In a clean mixing bowl, beat the egg yolks then gradually add the sugar. Continue beating for about 2 minutes. Put-in a small amount of cake flour alternately with the milk diluted in water and mix well. Do this procedure until the cake flour and milk diluted in water are completely used up. Put-in the lemon rind then beat until texture is smooth. Set aside.
- Create the meringue. Beat the egg whites using an electric mixer until texture becomes bubbly (use high speed). Add the cream of tartar then continue to beat until texture becomes fluffy (about 3 to 4 minutes in high speed). Gradually add the sugar then continuously beat until meringue is shiny and firm.
- Fold the cake mixture into the meringue until well blended
- Pour the folded cake and meringue mixture over custard mixture in the baking pan.
- Preheat oven to 350 degrees Fahrenheit
- Pour about 6 to 8 cups of hot water on a roasting pan (with rack) then place the cake pan on top of the rack.
- Place the roasting pan that contains the cake pan with all the mixtures in the oven and bake for about 60 minutes or until the toothpick test indicates that the cake is ready.
- Remove cake from the oven and allow the temperature to cool down.
- Transfer to a serving tray then refrigerate for at least an hour.
- Serve chilled, share and enjoy!
Nutrition Information
Watch the cooking video:
van says
is it possible to reduce the caramel to 1/2 cup so that it wont be too sweet? and the sugar for the cake from 1 1/2 to 1 1/4? thanks!
mama's love says
50 % baking powder & 50% baking soda would make cream of tatar
mel says
hi, you’ve mentioned 1 can condense milk, i just want to know how many oz or grams is needed…tnx
Vanjo Merano says
14 ounces, this is the most common size of canned condensed milk.
Yas says
Use baking powder instead. 1/2 tbsp cream of tartar is 1 tbsp of baking powder.
gabiscakes says
a pinch of salt will do accdg to joyofbaking.com 🙂
Kate says
Hi po, been watching your videos more than a year now & following recipes. Best custard cake recipe than what I had in summer baking school. The cake is soft & fluffy, custard is tasty & sweet. I’m in PI,i used Alpine for evap milk & it’s the best custard ever, I recommend it, esp with leche flan.. I will make this again. Thanks po..;-) Want to see more baking recipes in the future po..
hazel says
tnx for the custard cake recipe and video…it’s my all time fave God bless
Pam Clophia says
Kuya how much baking powder do you put in here. It’s not in the ingredients. Thank you Kuya.
Menggay says
1 tsp baking powder! it’s on the recipe, Hindi ka kasi nagbabasa e
shai says
he mentioned baking the cake at 350F. converting it to C i think it’ll be around 180C.
Dence says
I don’t think it would work because your cake + custard will dry up and you won’t come up with the right texture and consistency
Hussein says
BEST RECIPE EVER! EVER! lots of love from Jordan xx
malou says
hi,
i made this cake for the 1st time last night and it came out just like your picture. i used a 9x13 pyrex though (but to carmelize the sugar, i had to use a small cooking pan and just poured out the caramel into the pyrex). i served it during super bowl sunday. people enjoyed it! thanks for the recipe!
Ruthie says
This recipe is perfect. I’ve done this a couple of times. I received lots of thanks and sweet words from my kids. This is one of my family’s favorite cake. Thank you so much for sharing this recipe.
Wilma says
A thousand thanx for your recipe, it saved me, when i got an order of a custard cake. I’ve been making cakes,particularly for weddings and birthdays but not custard, this is my first time to receive an order which i can’t refuse,i tried to view a lot of western recipes but it’s quite complicated and so i decided to find something “pinoy” and….. gratefully, i should say “Panlasang Pinoy is the best!
Panlasang Pinoy says
Yes, you may use evaporated milk.
Mhayette Gomez-Catone says
More power to you Kuya!
A great help for us who resides abroad!
Imagine what we´ve been missing and with your link
we savor the finest from our beloved country!
Mabuhay ang mga PINOY!
Minnie says
Hi! Question lang before I attempt to do this…the ingredients on the custard says 6eggs but then on the instruction to make it it’s 6 eggyolks. Which one do I follow?
Thank you very much for sharing all these good recipes.
vanessa says
is it possible to make chocolate cake instead of regular cake. if so can you give me a recipe
rj says
when pouring the batter into the lecheflan isnt cook or not yet?
carol says
Kuys what’s lemon rind?thanks!