|Copyright 2013 LtDan'sKitchen blogs|
Here at work, they also sell these treats at the cafeteria. I had one last Friday actually and it was kind of fortuitous that the same exact recipe is featured in one of the blogs I do read every now and then, Kusina ni Manang. Her blog is a lot more popular than mine so I look on in every now and then, mostly in admiration because of the volume of traffic of her blog, and also for the wonderful recipes she posts. She posted this recipe just last week and it was from her that I learned that the cake batter floats on top of the custard due to its airiness so both the custard and cake are baked together. That, at least answers one question. Anyway, here is my take on the same recipe with a few changes of my own. For one, I used my old recipe for the flan but in terms of the chiffon cake, I stuck by the recipe except that I did away with the lemon extract and used vanilla extract in combination with lemon zest instead. I hope you do try this out. It is delicious.
Caramel Custard Cake - Adapted*
Custard and Caramel:
8 egg yolks
1 15oz Alpine evaporated milk
1 14oz Milkmaid condensed milk
1 tsp vanilla extract
1 tsp lemon zest
1 1/2 cups white sugar
5 egg separated
1/4 tsp cream of tartar
1/2 cup white sugar
2/3 cup cake flour
1 tsp baking powder
1/4 tsp salt
4 tbsp vegetable oil
6 tbsp milk
1/4 tsp lemon rind
1. Prepare the caramel by melting the sugar over low heat in a non-stick pan.
Once golden amber, pour into the prepared pans. For this recipe, I used 3
ramekins and one 9-inch round pan. Set aside to cool. Preheat the oven
2. In a large bowl, prepare the custard by combining the egg yolks, vanilla
extract, evaporated and condensed milk, and the lemon zest. Whisk until
mixed and smooth. Set aside.
3. In another bowl, beat the egg whites with the cream of tartar at high
speed until stiff peaks form. Set aside.
4. In a 4th bowl, sift the dry ingredients for the cake batter. Hollow out the
center to make a well. In a small measuring cup, combine all the wet
ingredients and whisk until mixed. Pour into the dry ingredients.
5. Using the same beaters, beat the batter at low speed until the wet
ingredients are incorporated into the dry ingredients. Do not overbeat.
Fold the beaten egg whites into the batter and mix until just combined.
6. To assemble the cake, pour the custard mix over a sieve into the
ramekins and pans. Fill the ramekins just below the halfway mark. Pour
the rest into the 9-inch pan.
7. Ladle the cake batter over the custard mixture and smoothen the tops.
Fill the ramekins until just about 1/4 of an inch from the top.
8. Bake pans in the preheated oven in a water bath about an inch high the
sides of the baking pans. Bake the ramekins for 25-30 minutes and the
large pan for about 45-50 minutes.
9. Check for doneness by inserting a toothpick and it should come out clean.
Cool to room temperature and chill in the fridge if desired.
* Kusina ni Manang: Filipino Custard Cake.