Vanilla Custard Cream Cake
Vanilla Custard Cream Cake
Ingredients
For the Custard Cream
- 2 egg yolks, large
- 1/4 cup granulated sugar, (50 g)
- 3 tablespoons all-purpose flour, (25 g)
- 1 cup milk, warm (235 ml)
- 1/2 teaspoon vanilla extract
- 1 lemon zest, from a small lemon
For the Cake Batter
- 4 eggs, large
- 1 cup granulated sugar, (200g)
- 1/2 cup butter, melted (115g)
- 1/2 cup milk, (115g)
- 2 1/4 cups all-purpose flour, (300g)
- 1 pinch salt
- 2 teaspoons baking powder, (8g)
For Dusting
- as needed powdered sugar
Instructions
- 1
Heat the milk in a saucepan until hot, but not boiling. Set aside.
⏱️ 5 min
- 2
In a medium saucepan, whisk together the egg yolks, 1/4 cup (50 g) granulated sugar, and 3 tablespoons (25 g) all-purpose flour until the mixture is pale and smooth.
⏱️ 3 min
- 3
Slowly add the 1/2 teaspoon vanilla extract and the warm milk (from step 1), a little at a time, whisking constantly to avoid lumps.
⏱️ 2 min
- 4
Place the saucepan over medium heat and stir continuously until the cream thickens and begins to bubble gently. Reduce the heat and continue to cook for 1–2 more minutes until the cream is smooth and glossy.
⏱️ 7 min
- 5
Transfer the custard cream to a glass bowl. Cover it with plastic wrap, pressing the wrap directly against the surface of the cream to prevent a skin from forming. Let it cool completely. This will take at least 1 hour.
⏱️ 60 min
- 6
Preheat the oven to 350°F (180°C). Grease a mini cheesecake pan or a jumbo muffin pan.
⏱️ 5 min•🌡️ 350
- 7
In a large bowl, whisk together the 4 large eggs and 1 cup (200g) granulated sugar until the mixture is light and airy. Slowly add the 1/2 cup (115g) melted butter and 1/2 cup (115g) milk, whisking continuously.
⏱️ 7 min
- 8
Stir in the lemon zest. Then, sift in the 2 1/4 cups (300g) all-purpose flour, pinch of salt, and 2 teaspoons (8g) baking powder. Mix until just combined; be careful not to overmix the batter.
⏱️ 5 min
- 9
Pour the batter into the prepared pan, filling each cup about two-thirds full. Drop spoonfuls of the cooled custard cream evenly across the surface of the batter in each cup.
⏱️ 5 min
- 10
Bake for about 40 minutes, or until the cakes are golden on top and a toothpick inserted into the center comes out clean.
⏱️ 40 min•🌡️ 350
- 11
Allow the cakes to cool completely in the pan before removing. Once cooled, remove them from the pan. Before serving, dust generously with powdered sugar.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Vanilla Custard Cream Cake
For the Custard Cream
- 2 egg yolks, large
- 1/4 cup granulated sugar, (50 g)
- 3 tablespoons all-purpose flour, (25 g)
- 1 cup milk, warm (235 ml)
- 1/2 teaspoon vanilla extract
- 1 lemon zest, from a small lemon
For the Cake Batter
- 4 eggs, large
- 1 cup granulated sugar, (200g)
- 1/2 cup butter, melted (115g)
- 1/2 cup milk, (115g)
- 2 1/4 cups all-purpose flour, (300g)
- 1 pinch salt
- 2 teaspoons baking powder, (8g)
For Dusting
- as needed powdered sugar
Instructions
- 1
Heat the milk in a saucepan until hot, but not boiling. Set aside.
⏱️ 5 min - 2
In a medium saucepan, whisk together the egg yolks, 1/4 cup (50 g) granulated sugar, and 3 tablespoons (25 g) all-purpose flour until the mixture is pale and smooth.
⏱️ 3 min - 3
Slowly add the 1/2 teaspoon vanilla extract and the warm milk (from step 1), a little at a time, whisking constantly to avoid lumps.
⏱️ 2 min - 4
Place the saucepan over medium heat and stir continuously until the cream thickens and begins to bubble gently. Reduce the heat and continue to cook for 1–2 more minutes until the cream is smooth and glossy.
⏱️ 7 min - 5
Transfer the custard cream to a glass bowl. Cover it with plastic wrap, pressing the wrap directly against the surface of the cream to prevent a skin from forming. Let it cool completely. This will take at least 1 hour.
⏱️ 60 min - 6
Preheat the oven to 350°F (180°C). Grease a mini cheesecake pan or a jumbo muffin pan.
⏱️ 5 min•🌡️ 350 - 7
In a large bowl, whisk together the 4 large eggs and 1 cup (200g) granulated sugar until the mixture is light and airy. Slowly add the 1/2 cup (115g) melted butter and 1/2 cup (115g) milk, whisking continuously.
⏱️ 7 min - 8
Stir in the lemon zest. Then, sift in the 2 1/4 cups (300g) all-purpose flour, pinch of salt, and 2 teaspoons (8g) baking powder. Mix until just combined; be careful not to overmix the batter.
⏱️ 5 min - 9
Pour the batter into the prepared pan, filling each cup about two-thirds full. Drop spoonfuls of the cooled custard cream evenly across the surface of the batter in each cup.
⏱️ 5 min - 10
Bake for about 40 minutes, or until the cakes are golden on top and a toothpick inserted into the center comes out clean.
⏱️ 40 min•🌡️ 350 - 11
Allow the cakes to cool completely in the pan before removing. Once cooled, remove them from the pan. Before serving, dust generously with powdered sugar.
⏱️ 15 min