When you delicately slice open the caramel custard cake, a sweet aroma fills the air, as if a gentle breeze brushes against your cheeks. With one bite, you first encounter the crispy caramel shell, followed by the smooth and tender custard filling. Its texture is delicate, sweet but not overwhelming, carrying the distinctive flavor of caramel and the creamy texture of custard, weaving a sweet melody in your mouth.
Ingredients for caramel custard cake
| Sugar | 200g |
| Cream | 20g |
| Egg | Three |
| Milk | A bottle |
| Lemon | One |
| Low-gluten flour | 100g |
Steps:
1.In a saucepan, combine white sugar and water. Cook over medium heat until the sugar dissolves and turns amber in color. Once the syrup is ready, immediately add hot water, being careful not to burn yourself. Steam will be released, which is normal.
2.Pour the caramelized syrup into the mold, leaving a small portion aside. Set it aside for later use.
3.In another bowl, mix together whipping cream, eggs, and a suitable amount of white sugar. Stir until well combined. Add milk and continue stirring until thoroughly mixed.
4.Pour the mixture into the mold, filling it about halfway. Gently shake the mold to distribute the liquid evenly.
5.Start whipping the egg whites. Add a few drops of lemon juice or vinegar to stabilize the egg whites. Whip until they become smooth, glossy, and form soft peaks when lifting the whisk.
6.In another bowl, combine cake flour and egg yolks, stirring until well mixed. Be cautious not to overmix, as it may result in a tough batter. Gradually fold in the whipped egg whites into the batter, using a cutting and folding motion. This helps maintain airiness and ensures a delicate texture for the cake.
7.Pour the combined batter into the mold, gently shaking it again to distribute the batter evenly. You can add preferred ingredients such as fruits or nuts, like blueberries, strawberries, or sliced almonds.
8.Place the mold in a baking tray and add water to the tray, filling it approximately halfway up the sides of the mold. Put the tray into a preheated oven at 140 degrees Celsius (284 degrees Fahrenheit) and bake for 40 minutes.
9.Once baked, remove the cake from the oven and let it cool. Then, remove it from the mold. You can use a small knife to run along the edges of the mold to help release the cake. Once removed from the mold, your delicious caramel custard cake is ready to be enjoyed.
Tips
1.When making caramel, prioritize safety. While heating the sugar in a pan, constantly stir to prevent clumping or excessive scorching.
2.For baking caramel custard cake, you can use the water bath method. Place the cake mold inside a larger baking dish and add hot water, filling it up to about halfway the height of the mold. This helps maintain moisture and ensure even heat distribution for the cake.
3.After baking the caramel custard cake, allow it to cool completely before removing it from the mold. It’s best to let it sit at room temperature for at least 2 hours. Then, gently run a knife along the edges of the cake and invert it onto a plate.
It is easy to make, even for those who are not skilled in cooking. Its texture is exceptional, providing great satisfaction whether as a dessert or as a snack. It represents sweetness and warmth, not only satisfying our taste buds but also making us feel the warmth and happiness of home.