POOF YOUR WAY TO CUSTARD CAKE!
I think the magical thing about this kind of cake, besides its excellent taste, is that it looks very sloppy and almost like you’ve somehow slipped up and missed something. It’s a very messy, runny batter going into the oven. But once it’s done you’ll see! It will jiggle a bit in the center, even after it cools, so don’t let that worry you. To be successful with this cake, you need to pay attention to the temperatures the original poster clues you in on in the recipe. For example, the butter should be melted but cooled down. The milk needs to be warmed up just a little. And the eggs should be slightly cooler than room temperature.
Another important thing to watch for is while baking. If the top layer seems to be browning too quickly before the 45-minute baking time is up, cover it with foil for the remainder of the baking time to keep it from burning. Once it has had a chance to cool, dust it with confectioners’ sugar for a finishing touch. It’s not necessary, but it really adds the perfect panache to this sweet custardy cake.
I found this magically delicious recipe on the White on Rice Couple blog. Click the link below to see the blog and full recipe for this Magic Custard Cake.
CLICK HERE FOR RECIPE
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