French Vanilla Custard Cake
French Vanilla Custard Cake
Ingredients
For the Vanilla Custard (Crème Pâtissière)
- 1 cup whole milk
- 1/4 cup granulated sugar
- 2 large egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, cold, cut into small pieces
For the Lemon-Scented Cake Batter
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon lemon zest, from 1 small lemon
- 1 tablespoon unsalted butter, melted, plus more for greasing
For Finishing
- 2 tablespoons powdered sugar, for dusting
Instructions
- 1
Prepare the Vanilla Custard: In a medium saucepan, gently heat the milk over medium heat until small bubbles form around the edges. Do not boil.
⏱️ 3 min
- 2
In a separate medium bowl, whisk together the granulated sugar and egg yolks until pale yellow and creamy. Whisk in the cornstarch until no lumps remain.
⏱️ 2 min
- 3
Gradually temper the egg yolk mixture by slowly pouring about half of the hot milk into the egg mixture while continuously whisking. This prevents the eggs from scrambling.
⏱️ 1 min
- 4
Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Return to medium heat and cook, whisking constantly, until the custard thickens significantly and comes to a gentle boil. Continue to whisk for 1 minute after it boils to ensure the cornstarch is fully cooked.
⏱️ 5 min
- 5
Remove from heat. Stir in the vanilla extract and cold butter pieces until fully melted and incorporated. Transfer the custard to a clean bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until completely cool, about 30 minutes to 1 hour.
⏱️ 5 min
- 6
Preheat your oven to 375°F (190°C). Grease and flour a 4-cup muffin tin or individual cake molds. Alternatively, line with paper liners.
⏱️ 2 min•🌡️ 375
- 7
Prepare the Cake Batter: In a large bowl, whisk together the all-purpose flour, 1/2 cup granulated sugar, baking powder, and salt.
⏱️ 2 min
- 8
In a separate medium bowl, whisk together the 2 large eggs, 1/2 cup whole milk, melted butter, and lemon zest until well combined and smooth.
⏱️ 2 min
- 9
Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold until just combined. Be careful not to overmix; a few small lumps are fine.
⏱️ 1 min
- 10
Spoon the cake batter into the prepared muffin cups, filling each about halfway.
⏱️ 2 min
- 11
Place a generous dollop (about 1 1/2 tablespoons) of the cooled vanilla custard into the center of the batter in each cup. The custard will bake down into the cake.
⏱️ 2 min
- 12
Bake for 20-25 minutes, or until the cakes are golden brown, risen, and a wooden skewer inserted into the cake (not the custard) comes out clean. The custard will be set.
⏱️ 25 min•🌡️ 375
- 13
Let the cakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
- 14
Once cooled, generously dust each individual cake with powdered sugar before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
French Vanilla Custard Cake
Ingredients
For the Vanilla Custard (Crème Pâtissière)
- 1 cup whole milk
- 1/4 cup granulated sugar
- 2 large egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, cold, cut into small pieces
For the Lemon-Scented Cake Batter
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon lemon zest, from 1 small lemon
- 1 tablespoon unsalted butter, melted, plus more for greasing
For Finishing
- 2 tablespoons powdered sugar, for dusting
Instructions
- 1
Prepare the Vanilla Custard: In a medium saucepan, gently heat the milk over medium heat until small bubbles form around the edges. Do not boil.
⏱️ 3 min - 2
In a separate medium bowl, whisk together the granulated sugar and egg yolks until pale yellow and creamy. Whisk in the cornstarch until no lumps remain.
⏱️ 2 min - 3
Gradually temper the egg yolk mixture by slowly pouring about half of the hot milk into the egg mixture while continuously whisking. This prevents the eggs from scrambling.
⏱️ 1 min - 4
Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Return to medium heat and cook, whisking constantly, until the custard thickens significantly and comes to a gentle boil. Continue to whisk for 1 minute after it boils to ensure the cornstarch is fully cooked.
⏱️ 5 min - 5
Remove from heat. Stir in the vanilla extract and cold butter pieces until fully melted and incorporated. Transfer the custard to a clean bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until completely cool, about 30 minutes to 1 hour.
⏱️ 5 min - 6
Preheat your oven to 375°F (190°C). Grease and flour a 4-cup muffin tin or individual cake molds. Alternatively, line with paper liners.
⏱️ 2 min•🌡️ 375 - 7
Prepare the Cake Batter: In a large bowl, whisk together the all-purpose flour, 1/2 cup granulated sugar, baking powder, and salt.
⏱️ 2 min - 8
In a separate medium bowl, whisk together the 2 large eggs, 1/2 cup whole milk, melted butter, and lemon zest until well combined and smooth.
⏱️ 2 min - 9
Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold until just combined. Be careful not to overmix; a few small lumps are fine.
⏱️ 1 min - 10
Spoon the cake batter into the prepared muffin cups, filling each about halfway.
⏱️ 2 min - 11
Place a generous dollop (about 1 1/2 tablespoons) of the cooled vanilla custard into the center of the batter in each cup. The custard will bake down into the cake.
⏱️ 2 min - 12
Bake for 20-25 minutes, or until the cakes are golden brown, risen, and a wooden skewer inserted into the cake (not the custard) comes out clean. The custard will be set.
⏱️ 25 min•🌡️ 375 - 13
Let the cakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min - 14
Once cooled, generously dust each individual cake with powdered sugar before serving.
⏱️ 1 min