Custard Cake

This cake has three layers to make (caramel, custard, cake)  separately but it’s so worth the wait!

Caramel recipe:

1 cup of white sugar

1) Put the sugar in a 9 inch pan and melt it on the stove on medium heat. Set aside once it’s fully caramelized.image

Cake recipe:

3/4 cup milk

1 large egg

3/4 cup white sugar

1/3 cup softened butter

1/2 teaspoon lemon rind

1 1/3 cup of flour

1 1/2 teaspoon baking powder

a pinch of salt


1) Preheat oven to 175C

2) Beat the first five ingredients until mixed well.

3) Add the remaining ingredients to the milk and egg mixture until no lumps appear. Set aside

Custard recipe

7 egg yolks

1 cup condensed milk

1 cup fresh or evaporated milk

3/4 cup white sugar

1/4 teaspoon lemon rind

1) Combine all the ingredients in a bowl. Gently stir the ingredients until well blended and set aside ***image

***Avoid beating or mixing it too hard as this will cause bubbles or holes in the custard

Whew! On to the last part. By this time, the caramel should be cool and a bit hard.

1) Pour the custard on the caramel


2) Slowly pour the cake batter on the caramel. Don’t worry if it looks like the batter is floating on the custard, it will spread later on while baking.


3) Prepare the water bath: Take a baking pan deep enough to hold 4 cups of hot water and big enough to accomodate the size of the cake pan.

4) Bake for 60 minutes or until the toothpick or cake tester comes out clean.

5) Cool the cake for 15 minutes and transfer to a serving dish.


6) Chill in the fridge for an hour or if you’re impatient like me, eat it immediately




Note: Just be careful when transferring the cake on a dish as the caramel may spill


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