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Preheat your oven to 325°F. Lightly grease a 2.75 quart (approximately 9x9 inch) Pyrex casserole dish with butter.

In a large bowl, whisk together the eggs until well beaten.

Add the sweetened condensed milk, whole milk, all-purpose flour, granulated sugar, and vanilla extract to the beaten eggs. Whisk until the mixture is smooth and no lumps of flour remain.

Stir in the 2 tablespoons of melted butter until fully incorporated.

Pour the custard mixture into the prepared casserole dish. If desired, sprinkle the top evenly with the brown sugar.

Bake for 55-65 minutes, or until the edges are set and lightly golden, and the center has a slight jiggle when gently shaken. A knife inserted near the center should come out mostly clean.

Remove the cake from the oven and let it cool completely on a wire rack. This cake is best served at room temperature or chilled.

Preheat your oven to 325°F. Lightly grease a 2.75 quart (approximately 9x9 inch) Pyrex casserole dish with butter.

In a large bowl, whisk together the eggs until well beaten.

Add the sweetened condensed milk, whole milk, all-purpose flour, granulated sugar, and vanilla extract to the beaten eggs. Whisk until the mixture is smooth and no lumps of flour remain.

Stir in the 2 tablespoons of melted butter until fully incorporated.

Pour the custard mixture into the prepared casserole dish. If desired, sprinkle the top evenly with the brown sugar.

Bake for 55-65 minutes, or until the edges are set and lightly golden, and the center has a slight jiggle when gently shaken. A knife inserted near the center should come out mostly clean.

Remove the cake from the oven and let it cool completely on a wire rack. This cake is best served at room temperature or chilled.