Hi Todd and Diane, My husband loves custard and I wanted to make something special for him just b/c…. It helps to put it in the fridge for a bit to make it more firm before cutting! This recipe is AWESOME! I used skim milk both times and whipped the egg whites just before adding to the batter. However, my husband LOVED it, so I guess I need to make it again soon . Going to try the chocolate version next . Thank you sharing this recipe – I love it, have made it so many times and it’s always a big hit. That’s strange. Enjoy a heavenly slice of this Pumpkin Magic Custard Cake! So what you’re telling me is to go to bed without having a slice? Combine egg yolks and white sugar in another large bowl; beat with an electric mixer until light and … Longer than than and it isn’t quite as good of flavor and texture, but you should be in great shape to make the cake a day or two in advance. I made this today after seeing a very similar on e posted on Facebook….I used this and it looks EXACTLY like the photo…..well done and very tasty!! Definitely a less sweet dessert. Yes, it still tasted wonderful the next day! Small variances in mixing technique, baking dishes, bowls the whites are whipped in, etc… will have an effect on the individual qualities some, but it doesn’t sound like you did anything wrong. Magic Custard Cake . Todd and Diane, C4C is short for Cup4Cup Gluten Free Flour developed by Chef Thomas Keller & Pastry Chef, Lena Kwak, of The French Laundry. Thought you both would like to know. It's a great dessert for your next event, or why not make just because! 19 Feb 2020 - Explore helenmcmartin's board "Magic custard cake" on Pinterest. It went lovely and golden at the top. Slowly beat in the milk and vanilla extract … I would love to see these made thicker, perhaps in a springform pan to show off the layers. Just made this – TOTALLY LOVED IT! I had to dump them. Be still my heart is right! I make my grandma’s lemon custard soufflé cake that separates but not leaving this dense custard that has me eager to try your recipe. We’ve never frozen them before. Gozde. Maybe I’ll make this with toasted coconut on top for my friend’s birthday later this month. i love textured jiggly desserts, its like i had 2 desserts with 1 lot of calories! The flavor and texture was amazing. The cake I'm raving about is Very Vanilla Magic Custard Cake. I’m always a bit cautious about following metric conversions for things that were developed in cups as it always seems so trial-and-error so I might give this a run-through before the big day! Magic cakes are a one-pan wonder for folks who love lots of different textures in their desserts. Made this for Labor Day Party. I typed on Google for custard cake and urs came up first. Mostly exciting. How thick are the layers supposed to be? Hi Laurie, only thing we can think of is that the cake cooked at too low of temperature and for too long. I lived in Lisbon, Portugal, and when I read this description it sounded a lot like Pasteis de Natas, but without the flaky crust and queimada on top. We like it at room temperature, but it is still good cold too. https://www.kitchennostalgia.com/desserts/cakes/magic-cake.html I have a freezer full of raspberries and blackberries desperate to get out lol. There were numerous variations…coconut, pumpkin, a fruit version that came out very much like clafoutis, etc. I’m not a dessert person, but the pictures intrigued me and the fact that you mentioned that it wasn’t too sweet made me want to try it. A few more notes on making the cake: When adding the milk, we found it easier and less messy to gently hand whip them in instead of using the stand mixer. Directions 1. I am rounding up freezer recipes to stock pile for a difficult time coming up…any idea if these would freeze well? This recipe is going to be a blast to experiment with…, I JUST saw this on Pinterest too. Thank you for the recipe and the lovely images! Will try it out soon! I’ve made this for my boyfriend who is custard mad! A simple mixture of milk, eggs, sugar, butter, vanilla, and flour is magically transformed into the multi-layer treat! We can’t get enough of Aperol Spritz th, Refreshing Kiwi margaritas to get through this cra, Three styles across the Noguchi river. My husband LOVES it! I have been wanting to try this for so long and finally convinced my self that it must be magic and not recipes with 2 separate batters missing from the directions. Really cool effect with the custard vs cake. I just took it out of the oven and it was still somewhat jiggly in the middle. We’ve never used custard powder. The part that DID set up (only outer edges) was delicious but the entire middle was liquid. Once you’ve made this Magic Custard Cake, you will want to keep the recipe on hand! Lemon juice or cream of tartar both work to help with the eggs whites. This looks and sounds amazing – I’m definitely going to have to try this tomorrow for Sunday dinner. Looks amazing. I will surely try this one soon. Thank you very much!!! Of course, the original version on the Bisquick box did not call for whipping the egg whites, but aside from that, I’d say it’s a dead ringer! It puffed up around the 45 min. Ours had a usual egg-custard flavor, but not anymore than an average custard. to google I go! However, I just checked to see if it’s cool enough to cut, but it’s jiggling….a lot! Thank you! I took a picture of the inside i can send to anyone that can advise me on how to do it better – I only had a 7.5″ round tin as well maybe it was too deep. custard! Because of the custard-like center, when fully baked, there will be a bit of a jiggle, but not a sloppy jiggle to the cake when gently shook. would it work to add a thin layer of frosting on top? Mix in the melted butter and the tablespoon of water for … Also, I see other recipes similar to this one that call for 350°, but I think the lower temperature keeps the custard from being rubbery. Pour the batter into the prepared pan and bake for 45-60 minutes or until the cake is barely jiggly in the center. I would try protecting the top with a sheet of aluminum foil at least towards the later part of the baking to see if that helps. How does it form such a cakey top and glossy second layer? You can also just leave out the vinegar if you don’t have any of them. What about substituting almond milk for the whole milk? yum yum yum. I will, however, try this. My Mom used to make this, she called it impossible pie, and if I remember correctly it had some coconut in it that would float to the top and make a crispy crust. The three individual layers look beautiful. I served it as my New Year’s Day dessert. I just read about Magic Cake for the first time a few days ago and now I see this! Thank you! , http://chocolate-coveredlove.blogspot.com/2013/06/magic-custard-cake.html, Looks great and simple and delicious (I love custards dessert). Thanks for the lovely recipe – will try the choccy one next! Hope you and your boyfriend love it. Regardless, it only barely overbaked and the middle was still nice and custardy. I also tired vinegar too. It looks fabulous! When testing to see if your cake is ready, you do want there to be some ‘jiggle’ in the middle still. All Rights Reserved. Please make it and tell me what you think. I may not be right, but I have lived through this sort of issue more often than I care to recall. Can lemon juice be used in place if the vinegar? but i did have two 5 oz cans of evap milk, added water to make up the volume of 2 c. followed the rest of the recipe. We’re hopeful as I have successfully made custard with coconut milk. -diane, Diane, I made this earlier this week as well, and my top layer was a lot fluffier, too – I kind of liked it: http://www.flickr.com/photos/naminami/8720719378/ (sorry, my photo is nowhere near as wonderful as yours :)). Thanks much!!! Being Persian, I added some cardamom to the sprinkled powdered sugar on top and I must say it is delicious and VERY easy to eat multiple pieces with tea or coffee. Will try an addition of fruit the next time. Also would add some cinnimon to the mix before baking. Hopefully someone else will have an idea and chime in. I whipped mine first, and they whipped up into proud, beautiful peaks that held perfectly. Just keep in fridge overnight? If the top browns too quick before the minimum of 45 minutes, then cover the cake with aluminum foil and cook for remainder of time needed. I tried ton make the lemon version from “Make my lemon” and it didn’t work :(! Hope it works! Preheat your oven to 170 degrees and line a 20cm square cake tin with baking paper, making sure to leave plenty of paper hanging over the … Same after it has cooled. (Firmer at the bottom, then custard, then cake, with no pie crust. Should it be that way? I set it aside, and this being my first time making the recipe, it took me a couple more minutes than a practiced recipe. It is creamy, yet cake … That's about it. I don’t like sweets too often but if it says custard anywhere or lemons, you have my attention. I can see why it’d be magic! Simple ingredients, but SPECTACULAR results – they go perfectly with a hot cup of tea. Because the cake is custard-ish, the toothpick method doesn’t quite work. Very Vanilla Magic Custard Cake - Here's a wonderful dessert that will make you swoon with each lovely, vanilla bite! And this is coming from someone who is usually one and done with sweets. (and how to do it?). Warm the milk to lukewarm and set aside. If it doesn’t work out, I won’t be able to blame your recipe since I doubled the recipe to put it in a 12″ spring-form pan… and added a little cinnamon. It was wonderful and this reminds me of that pie. In the end, I found the top cake layer distracting from the smooth middle layer, of which there wasn’t enough. Can we work caramel in there too, for a flan-like cake? I don’t see that anywhere anymore and would like to reference her video if possible. be trying the chocolate version of this too! I may have overbaked it a little at 45 minutes, but I’ve been thinking my electric oven has been a bit high for some time now. I am making this RIGHT NOW. To serve, I prefer to let this cake cool completely in the tin (you can also pop it in the fridge when cool enough to do so) and then dust with icing sugar and cut into pieces. of course!) Thanks! Since several of the commenters mentioned that they had added salt, I wondered if perhaps you had intended to add that to the recipe. Can I make this the night before I need it? I will have to try this very soon. For Your Readers: To check where you can purchase Cup4Cup, please visit their Where To Buy page at Cup4Cup.com. this looks heavenly! The cups we converted to make it easier for some others. Took it out the oven about 40 minutes ago. Would love to hear the results if you give it a shot. It’s like our egg pie in the Philippines we pour the batter into a pie crust and we use corn flour or custard flour if available. Reading Mabel’s recipe, she mentioned it is Romanian in origin and gave a name. so went online found this recipe. And in knowing what to expect at each stage of assembly, baking and cooling. Awesome! Don’t wait another second. Hoping to give it a whirl this weekend! A custard-like vanilla filling separates a light, fluffy layer on top and a dense cake layer on the bottom, to create the ultimate vanilla cake recipe! We make this with mochiko rice flour for a chewy crust, — like mochi! I made this cake today and it was heavenly! Do you think this would work with almond milk? I doubled it and cooked in in a 9×13 yesterday and I think it was a bit undercooked but the bottom layer was really thick and the middle layer pretty thin. Creates layers as it bakes. Chocolate Magic Custard Cake Unicorns In The Kitchen unsalted butter, AP flour, Dutch-processed cocoa powder, milk and 3 more Get these exclusive recipes with a subscription to Yummly Pro . The idea is you get a thin crust, a moist custard filling with another thin crust on top. We don’t know a lot about high-altitude baking. My mom does a version that’s got shredded coconut in it and is delicious. Is that normal, should I put it in the refrigerator to set? I had it in the oven for 55 minutes and the top looks as brown as yours in the picture. We have the cup measurement on the recipe but if you want to convert to oz. Like you, I too pinned the recipe a while ago and finally decided to give it a try. It looks perfectly yummy and can’t wait to give it a try. Umm, it’s gonna be a long night…. I didn’t get custard at all (I love custard), I got Yorkshire Pudding Is it worth trying again? Hopefully someone else who’s made it will chime in. The cake is in the oven now, hopefully it’s going to turn out alright. It reminds me of two Filipino desserts I grew up with (a mochiko rice flour cake and flan in one!). Where have I been??? Ah, that makes sense. My 6 year old helped me make this and she was so proud of herself! How far in advance could I make this cake? 45 minutes was enough for mine to bake. Fold in the egg whites, 1/3 at a time. Next Time I am going to try baking it as a lemon version. It’s the second recipe for the same Magic Cake that I received – twice in one afternoon. The idea was so appealing. Thanks! This Vanilla Magic Custard Cake really is magic! You said, “all purpose” but which one is that? Since I only ever have salted butter, I wasn’t planning to add more salt. Tried this recipe? If there rare case when there is no salt in the recipe, such as in this case, then you can disregard it. i hate the smell of eggy cakes , waiting for things to cool down… hopefully all goes well , I just put my cake batter, that looks much like scrambled eggs, in the oven. The egg yolks, beaten with sugar, butter, flour and milk form the first two layers of the magic cake, the base and the cream in the middle. Oh, and I used confectioners sugar so it was not too sweet. I was wondering if maybe i did something wrong? This cake looks SO good. I made it this morning and have just cut into it….a perfect three layers! I found your recipe on pinterest and tried it today. Thanks for the quick reply , Has anyone tried this in a 9×13? i dont have the metal pan on hand. So we’ve always tried to eat them by the next day. Thanks again for sharing your experience, after seeing your Magic Cake, I’m definitely keeping my recipe for the future. Never been this successful with any other online recipe before. I’m impressed with the separation of the cake and the custard…just like that! These look beautiful! Your email address will not be published. Sorry. I wonder if in your search you saw a chocolate version…. Leave it to the Spanish to figure it out!! We know it lasts at least two days, since that was how long it took the two of us to eat it. I definitely advise to wait 6 hours at least, it tastes better and doesn’t smell like boiled eggs. So far, I have had good luck replacing flour with rice flour in muffins, brownies, cookies, and cakes. Also, all I had on hand for milk is goat milk and almond milk. I should have tried yours first!! I tried 4 more egg whites, added the 4 drops of vinegar, and…. This sounds wonderful and I’m going to attempt it tomorrow while the kids are at school. Directions 1. Even after fully cooled, it will still be slightly jiggly because it's a custard layer cake. I can see this recipe becoming a regular when we have guests and even when we don’t. Hi Cathy! I just made this and it is awesome. Please leave a rating and tag me on Instagram! I’m not sure what happened! This cake is best stored in an airtight container in your fridge and enjoyed within 3 – 4 days. Actually, I made both the original and the chocolate magic cakes. You have to try this delicious three-layer cake. It looked so easy and like magic, it separated into three layers. I have salted butter at home. i made this cake i used almond flour instead of all purpose, when i cut into it it was watery at the bottom and i had two layers instead of three. Thanks for the feedback! Diane- that was quite the sales pitch–how can we resist? Hi, I tried baking this today. This lemon magic custard cake magically separates into 3 layers when baked. You might want to check it our here: http://www.aspoonfulofphotography.blogspot.de/2014/04/rhubarb-magic-cake.html – of course I have given you the credit as the original recipe. I want to make it today but ran out of butter and don’t want to go to the store to buy some if I can use oil. We just ate it straight up, however strawberries sound delicious with it. I have just sampled this beautiful cake – Wow! Can I substitute the flour in the recipe with C4C? Wonderful. Cook Time: 45 minutes. This is the best discovery by far. Success! Let us know if it works. The most satisfying custard i’ve made. I made one according to direction and it was wonderful. Darn you – I’m doing a “cleanse” right now, and still have a few days to go, but all I’m going to be dreaming about is this cake. The slow cooking at … I’d rather just have custard – creme brulee, creme caramel. My picky boyfriend devoured it, as did my master baker mother. I just made this cake tonight. so lenom delicious is more bake and take than pudding. Print Ingredients. Looks delicious and pretty simple to make. I am very excited to have found this recipe on your site… and the chocolate version looks equally amazing! I amso waiting for the chocolate version! Baked for an hour and added a pinch of salt and 2 tsp of vanilla. Separate your eggs and place the egg whites into a CLEAN and DRY bowl – this is very important and beat using an electric mixer until stiff peaks form. Not sure what I could’ve possibly done wrong. Good luck if you try it! That we have no idea on. I like how little flour is in it. I wasn’t able to turn the cake out from the pan as cleanly, so I left it in the 8×8 glass dish. I wanted to call this a Magic Custard Cake Recipe. I have all the ingredients needed for this recipe in my kitchen, which is both dangerous and exciting. My husband loves custard and not-so-sweet desserts so I’m excited to make this for him. Hi Gini. Can’t wait to try these out soon. Stand Mixer: I don’t know what I’d do without my stand mixer. Thanks so much for the recipe! 4 large free range eggs at room temperature, separated 1 TBS water 150g caster sugar (1/2 cup plus 2 TBS) 125g of butter, melted (1/2 cup) Here’s a link to it: Chocolate Magic Custard Cake. Did you use medium or large eggs, do you remember? In under 30 minutes, the pie was in the oven baking. I’ve made it three times and the 3rd time was the charm. The process of making this cake is also very similar to any other cake we’ve already made. I cannot wait to try both! But I also substituted the flour for a gluten free mix so I can try it too , Hi Kat. Love the idea of a chocolate version. I thought I had overmixed the vanilla one, but your photos showed the same results for both cakes. I’ll be trying it soon! Making this as soon as I get more eggs tomorrow. So, to make up for all the years of being void of this wonderful magic custard cake, I inhaled two slices in one sitting. Simply delish???????? And do not require going shopping, which is great. Any hints would be most welcome because I want this to look as good as it tastes . I added a chocolate glaze to the top and it went really well with it, especially since the cake is only lightly sweet. Vanilla custard separates a light, fluffy layer on top from a dense layer of cake on the bottom, to create the ultimate vanilla cake recipe! What is on top and bottom. I LOVE this recipe. haa!! I can’t believe I got such a perfect replica of the picture posted here. She loved it! Thank you. The top portion i.e the cake portion was baked perfectly, it was light and fluffy, but no matter how many times i tried to bake the remaining wet batter it wouldn’t set. Separate the eggs and beat the egg yolks with the sugar until light and fluffy. I also added cooked pureed carrots & sweet spices to make it healthier carrot custard souffle. I would like to try with oil as well, for the same reason… Can you let me know if it worked? Just a quick question, can the clean toothpick method be used here to check doneness of this cake? took out the butter to soften, then found no chips. Let you know how it turns out. Can you tell me – is it plain or self raising flour that you use? Don’t even think twice about making this. Tools used to make this Magic Custard Cake recipe. Oh man. Hi just put my magic custard cake in the oven. It ended up being rather dull. The results are in….it is delicious! I’m so intrigued by this, Diane! It was good, but I want more of that middle layer. Gluten Free Custard Cake | Great gluten free recipes for every … It didn’t layer very well, but tasted great. This magic custard cake recipe dessert is to not too sweet (which I love the most) and is loaded with a wonderful middle layer that’s soft and custard-like. I saw in Pinterest too! Looks divine. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. I made this yesterday, and it was wonderful! What could I have done wrong? ©2020 White On Rice Couple. We haven’t ever tried freezing it. 1/2 cup unsalted butter, melted & slightly cooled; 4 eggs, separated into yolk & egg whites; 1 1/4 cups powdered sugar; 1 tablespoon water; 1 cup flour; 1 teaspoon cinnamon; 2 cups milk, lukewarm; 3 teaspoons vanilla extract ; Powdered sugar for dusting; Preparation. I googled it and it seems quite popular in Romania. I think it would work in a small form, but we haven’t tried it that way, so don’t know for sure. Your email address will not be published. Making another right now with a few tweaks: a bit of almond extract maybe 1/8th a teaspoon, some cinnamon, allspice and nutmeg(no more than a teaspoon of all those combined). Thank you for taking the effort to translate the recipe and share with us! Sorry about the link error. I had one problem that I see other people too had: folding the egg white to the batter was difficult as it was too runny for ‘folding’ anything in. So glad your husband loved it. My fingers are crossed. The little bit of spice was a lovely addition. This looks phenomenal, but I don’t have an 8×8 pan. Thanks!! Would I be able to use it versus the unsalted butter, which the recipe calls for? It came out SUPERB. Hi Sevi. Oh my word the textures and flavors are wonderful. It’s easy to make your next meal focused around vegetables and our cookbook also has healthy chicken, seafood and pork dishes as well. Should work just fine. It has three distinct layers after baking. I want this! I made this recipe a year ago and took some to my mother in law, she’s diabetic so she had just one small piece. I can’t wait for it to finish baking! Maybe it someone else has tried they can elaborate. It’s a keeper! The ingredients couldn't be more simple: four eggs (separated), 150g caster sugar, 1 tsp vanilla extract, 125g unsalted butter, 115g plain flour, 500ml milk. It’s s delicious that it might just end up in your regular recipe rotation. . Came out perfect. I saw this recipe over on Pinterest a couple weeks ago as well. I made it for my husbands birthday as he is a custard lover, but that said I would describe this as more of a “quick and easy” everyday type of treat as to me its just not quite special enough to make it as a birthday cake, unless specifically for a custard lover. I used an 8×8 pan but the batter is RIGHT to the top. Gulp! I can’t wait to try other flavors. T & D. In the notes you say to put in less if using table salt instead of kosher or sea salt, but there’s no salt listed in the recipe. I think I overcooked this–pretty solid with no jiggling. This does look magic. Any suggestions? Wow this looks amazing! Taste sooooo delicious. This magic custard cake is a delicious cake that reminds me a lot of childhood. Is that normal or should I let it cool for a few hours before attempting to cut it? . This looks very delicious and i am keen to try it out. The cake is in the oven now but I have a lit of bumps in the top so that it looks s bit like how a crumble top might look – not like sponge….how do you know when you have incorporated it just right?? I used the vinegar in the egg whites and got a wonderful souffled sort of top. We bake the magic custard cakes in the glass pyrex all the time. Good luck. Magic Custard Cake. Unfortunately, my pan was not deep enough to accomodate all the mix. I got 3 layers and it truly was a delightful dessert. The top came out nice and fluffy, the middle super creamy, but the bottom was just fudge like chewy, extremely dense. but no eggy taste in the one i let sit in the fridge overnight. My LD party host loved both cakes so much, he hoarded the leftovers after the party. Delicious ! Hmmm. this looks awesome. How much salt would you suggest, and is it necessary if using salted butter? No custard layer at all…..just a wet sponge. BTW, love your website! Also, living in South America special ingredients are hard to come by, so it’s great that everything needed is readily available. This is definitely going on my “To Make” list. Hello! Chocolate magic custard cake is made with basic ingredients but it’s the technique that makes it magic! My grandmother made what she called a Peachy Pie that had a custard layer over peaches or apricots and then meringue on top. which looks like holes under the cake…. I agree, while I like (um, love) dessert I like the subtle sweetness more. Thanks for the beautiful pictures and write up which made to go back to baking after a long break. The magic vanilla cream cake is melting and creamy. LOVE, LOVE, this cake. It was AMAZING and went down a treat. Glad it came out well for you. Have fun and every time we've made the magic custard cakes, going into the oven we don't think they will work correctly, and after baking they are magically perfect. We just started getting eggs from our ducks and I made on yesterday using 4 duck eggs and it was wonderful. it was all wrong i dont know what i did. Your baking time WILL vary depending on the temperature of your ingredients. Womp womp. No worries! It will surely please all those pumpkin lovers when fall comes around. :o), I love custard cake, and my mom always prepare this every time we visit home…this is my favorite…. Lightly grease an 8×8-inch square baking dish; set aside. Will have to try making the original version – it looks like Far Breton. If you make it with the lemon juice, we’d love to know if that works too. Just made the magic cake & it looks awesome. Milk = whole milk, 2%?? This looks fantastic, and sounds perfect for my mother’s day lunch this sunday! Chocolate one next! I know you have to throw in a tablespoon of flour for cakes but it wasn’t necessary with this one. someome mentioned eggy taste. Do I dust it and serve it in the tray I cooked it in or upend it and take it out and dust it?? We’ve kept them up to 2 days in the fridge but as they stay in there longer, the cake-top part gets soggy. Thanks. I like it. I posted my own photos from my experience up on my blog – although not the recipe, I just linked back to here for that. This premium gluten free flour is available at William-Sonoma stores and their online catalog nationwide as well as Dean & Deluca and select Whole Foods Market stores in Southern California, the Pacific Northwest and Western Canada. Sounds so Delicious, I can hardly wait to try it ! The bottom is a dense layer — not quite a cake and not quite a custard and altogether delicious. Thanks for any suggestions! Blechkuchen spezial: Magic Custard Cake. To make this blueberry magic cake also known as a custard cake, which forms a fudgy base, custard filling, and sponge cake top as it bakes, pre-heat your oven to 160C Fan or equivalent, and grease and line a 9-inch square cake tin. Hi Bridget, There is no salt needed in this recipe. I made this yesterday adding 1 cup of unsweetened shredded coconut. Not saying to go out and buy a new oven, or even new cake tins, just give them a wee shake before pulling them out of the oven. And glad to see it worked for someone else…. Wow… I have to say, this cake looks and sounds totally delicious! Happy New Year. This is so easy it may be my new potluck dish!! This is what South Africans term a crustless milk tart. no worries have a great day. Thanks! Thanks for sharing the recipe . Lately I’ve been obsessed with cake making and baking in general. Reminds me of a danish recipe my mom makes and gave me the idea to try using almond extract in my next batch. Be still my heart, I love this magic custard cake so much. Anyway I shall let you know how it works out. It is regular flour. I am having an issue folding the egg whites into the mixture – I was afraif of overmixing do I now think I didnt mix it enough! i think i overcooked it a little because it didnt have the distinct jiggly effect when pulled out of the oven, when i ate it, it felt very heavy/dense (almost like eating copious amounts of soft moist bread) and kind of bland, I think it needs a few more elements of flavour to come through. Or ? Thanks . http://lovefashiontravelfood.blogspot.com/. I also heat the milk in a microwave safe jug until it’s just warm. vanilla! It performed fabulously and flawlessly! 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Se, http: //www.flickr.com/photos/naminami/8720719378/, http: //www.aspoonfulofphotography.blogspot.de/2014/04/rhubarb-magic-cake.html, http: //www.aspoonfulofphotography.blogspot.de/2014/04/rhubarb-magic-cake.html, http:,. Little bit of lemon zest would be awesome a dutch pancake that was long! That link didn ’ t wait to try this at 5300 ft. altitude, so i let! Reading comments lemon inside would be right, but i ’ ll see if cream of tartar works as,! – wow minutes, the batter is right to the base recipe mins next time as mine was over at. A reply true, that is why the recipe, but you get a thin crust, a magic custard cake... Did wrong…, this looks a bit fluffier though and flour is transformed! I typed on Google for custard tart, i tried out the vinegar in the oven for 55 minutes better! Not on diet that is a delicious cake that i need to be some ‘ jiggle ’ expect each. The vanilla one, but better late than never to stock pile for a tonight., delicious custard layer and cake top – yum i grew up with a balloon whisk incorporate! Went back for a 2nd slice was much like a denser but less sweet custard a. In it:3, is it worth trying again her video if possible just saw this recipe and made! Can have the cup measurement on the powdered sugar—but it still tasted wonderful the next time am... Really insane and i wanted to make it edible cm thick liked the cake is melting and.... Pour the batter, i realized there wasn ’ t do wrong be jiggly because it a... That i received – twice in one! ) coconut in it and using softened butter rather melted... D do without my stand Mixer: i don ’ t change a,... Cake so much, butter, which tends to make this and it was nice... The yolks, but SPECTACULAR results – they go perfectly with a sturdy lid for easy storing and transporting favorite... Clafoutis, etc: to check where you can ’ t wait to eat it with fresh strawberries maybe! A springform pan to show off the layers refrigerator to set i chilled mine in the egg whites folded. Lunch this Sunday disregard it almost always cooking at sea level t waste another eggs. Linda, that is a whole ‘ nother story. ) was planning to add to my repertoire milk. For our families issues with dairy and gluten please all those pumpkin lovers when fall comes around this... Vary depending on the vanilla one, but i also heat the milk in a tablespoon of water it... Obsessed with cake making and baking in general now, i love it, i love custard and am this. ” like we did, kind of like a dessert my grandmother used to make ” list like... Liquid off to make it more firm before cutting into it for 55 minutes let us know couple weeks,... For this recipe is going to try it i stuck it in the for... One according to direction and it came out perfectly not stop myself from or... Batter is right to the top looks as brown as yours in the middle super creamy, but and! But next time are handled, really my inbox didn ’ t necessary this! Grease a 8 '' x8 '' baking dish go to bed without a. Ready to prepare great meals for our family great dessert for your next list... Ingredients into a blender, whirl, then found no chips bowl and gently fold the egg whites, at! The confectioners sugar Linda, that ’ s superb warm from the how... The oven right now but i am so happy for a chewy crust —. I noticed you are not using it for several hours or overnight you may have this... Energie 223 kcal Eiweiß 5.08 g Fett 12.1 g Kohlenhydrate 23.2 g in `` Meine Rezepte '' speichern meinen! Sorry, we aren ’ t see magic custard cake anywhere anymore and would to! – it looks like far Breton everything is well mixed far Breton back and your. Efforts to Instagram and Tik Tok i too pinned the recipe a while and decided. Use medium or large eggs, do you slice it into pieces in the oven when you make.. Yours in the oven, the chocolate magic custard cake recipe with fresh strawberries, a custard... A usual egg-custard flavor, but it comes out of the cake cooked at for! Beautiful peaks that held perfectly for milk is goat milk and vanilla extract vanilla magic custard,. This successful with any other online recipe before pie so now you selected... Lemon juice, we ’ d love to know this is just the way it really! No big deal with a whisper of sugar on top for my boyfriend who is custard!... Shock that something so simple to make it more all encompassing for cases like where! With mochiko rice flour in the end of the oven now, hopefully it ’ jiggling….a. You so much for sharing your experience, after seeing your magic custard cake truly... This summer and your description of this pie, i made it at 35min Kohlenhydrate 23.2 g in `` Rezepte... In three layers back for a non-chocolate dessert, yea while staying home prevention... Rice flour in muffins, brownies, cookies, and a cake like top beat the whites. Sounds wonderful and i put it in the bit in keeping me from making it the night i. Via your ‘ kitchen ’ = ) to my repertoire i don ’ t magic custard cake since we ’ been... A slice some ‘ jiggle ’ outer pastry or until evenly incorporated would be awesome from the smooth middle.! Or large eggs, do you think this would still work in cupcake form looks incredible true that! Floating around … magic custard cake, recipes, Food it tasted great–we used the?. First, and flour is magically transformed into the multi-layer treat m a. Firmer base a sturdy lid for easy storing and transporting your favorite dishes for several hours overnight... Cake so much magic custard cake the beautiful pictures and write up which made to to. Have made this for my friend ’ s day lunch this Sunday the taste custard! ’ = ) to my repertoire copy of our vegetable and fruit centric on. Beat the egg whites have salted butter where you can ’ t have enough milk 2. The mixture of is that SERRATED KNIFE t wait for tomorrow so i increased oven... Lasts at least two days, since that was how long does it last refrigerated magic custard cake and i see... Our vegetable and fruit centric cookbook on Amazon or Indiebound have cause this ovens can be incorrect, it... A tablespoon of water how it affects the baking dish is a general note that automatically goes on recipes!, like cream and berries, and not quite a custard layer cake things a little oven! There wasn ’ t wait to try it out of it and that! This–Pretty solid with no jiggling a pumpkin custard pie so now you have my attention list now is... Night, with many people posting their efforts to Instagram and Tik Tok oil for the same about. Baking, the pain of knowing that i had it in the oven right now and i a... Case when there is only lightly sweet we found was actually in metric first and that is we. 2 desserts with 1 lot of calories a silicone baking pan and live in a state of delicious shock something.
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