My middle layer was thinnet than the other layers so I didnt get much of the custardy filling that looks so yummy! The custard powder adds a delicious custard flavour to the buttercream while still having the perfect spreadable consistency. I also added some vanilla to the egg white mixture along with the sugar. also most of the recipes call for 3/4 cup of flour, I like the way yours looks, it seems to have a nice balance, many did not have such a creamy custard for second layer and a lot of them had a much thicker cake for the top. Now, I am off to make this…it looks so good! […] cooked brown Basmati rice and made a beautiful green salad to go along. Hi Ellen, the cake is very moist so the crust will be mushy. The middle layer was very thin. this looks great. Wondering how the cake batter does not sink!!! The center will have custard like texture.The batter is separating in 3 layers durring the baking. The 3 layers look great. Hi Jasmine,I’m really sorry to hear that. I would also like to know if almond milk or oat milk could be a substitute for regular milk. Watch it closely during the last 10 minuets (and I think the recipe should read 35-45 rater than 40 to 50 minutes) and take it out when it is golden on top and still more jigggly than might seem appropriate. Just made this and its good but the bottom layer turned out very thick and rubbery any idea why? I just put this together and it is in the oven now. I never use self rising unless the recipe specifically calls for it. Depending on the strength and freshness and oiliness of the beans, use about 1/2 to 1 cup of beans to a 1-L bottle of vodka. A custard-like vanilla filling separates a light, fluffy layer on top and a dense cake layer on the bottom, to create the ultimate vanilla cake recipe! custard cups. I’m hoping it’s a little less rubbery as it develops, but I’m OK with the texture and the flavor turned out well. I had no confidence at all that it would actually work out. For tips on how to work with shortcrust pastry, read my blog post about Mastering Shortcrust Pastry here.Make sure you roll the pastry out quite thinly (mine was a little bit thick this time) to ensure that it will bake through completely! Lemon Custard Cake is a quick and easy dessert recipe, perfect for summer. Here are some ideas: sift flour, large eggs, beaters, and bowl S hould be room temperature, pure vanilla extract, and preheat oven to temperature (oven thermostat to confirm oven is working well). The creamy custard is a combination of cream and eggs. I just had to laugh reading through all the questions. I THOUGHT I messed up the meringue. @2013 - 2018 OMG Chocolate Desserts. You have to try this delicious, triple layered cake. When it calls for unsalted and then asks for salt I just use salted butter and leave out any additional salt. Kate, Didn’t you mean “dont get any YOLK in your WHITES”? And you can’t fold egg whites into a batter that thin. Happy New Year to you,too . You have the recipe for chocolate version on my blog https://omgchocolatedesserts.com/chocolate-magic-custard-cake/. Turned out perfectly! Thank you for sharing this . Is it 1/2 cup of butter after melted right? But was just wondering if it is plain flour or self raising flour you use in this. 4 stars all day. Master the sponge cake in mini form with this easy pie maker recipe. Thanks! Hi there, is this dessert served warm or cold? This cake sounds really good! University Life, Cooking and Baking Recipes. When I did this though I found that â¦ I was wondering if you choose to put a crust on the bottom, will the crust get too mushy if refrigerated overnight? I did have to put tin foil over the cake when the 4p min time was up and then popped back in the oven for another 10 mins……. I suggest reporting them, it’s called The Paleo Recipe Cookbook – Cheap and Easy. I cooked it for 1 hour here and it still seemed giggly when I took it out.. Hope it is still custardy ! Try 3/4 C granulated and up the vanilla to 2 tsp. I would say start checking it at 30 mins. Amounts? The batter is separated while baking,and the center stays like custard. You will need a 10cm round pastry cutter to make these mini custard tarts. Hope it was worth all the stress when it comes out of the oven! Also, can you make the cake a day in advance or should it be eaten the day it is baked? […] You can find complete recipes of this VANILLA MAGIC CUSTARD CAKE in omgchocolatedesserts.com […]. I made this yesterday. Would this work with margarine or does it have to be real butter? I made it with all purpose gluten free flour tonight with about 1/2 tsp of Xanthan gum and it tasted beautiful. I will make it again. I made this and it turned out like the picture but very bland. Thank you. Hi Carrie, I did not add the filling. Prepare the muffin tin by placing thin long strips of baking paper across the bottom of each hole. Be sure to try the variations--Cranberry-Orange Bundt Cakes and Hummingbird Bundt Cakes--listed at the bottom of this recipe. Is it ok if I use a round larger pan?? I was very excited about making Not impressed at all . My oldest son, who doesn’t like cake said he really liked it because it wasn’t over-sweet. Divide the custard mixture evenly between four lightly greased 8 oz. my daughter makes this and the chocolate one…. A custard-like vanilla filling separates a light, fluffy layer on top and a dense cake layer on the bottom, to create the ultimate vanilla cake recipe! Surprisingly boring taste, looks nice but I wouldn’t make it again. It came out perfectly delicious but the middle layer is very thin, almost unnoticeable. Refrigerate for 1 hour. Hi Joni,i used electric mixer for everything just fold in egg whites in the rest of the mixture by hand. I think you and your video are amazingly explicit, thank you! The egg white was just floating over the batter. Add the beaten egg, a little at a time, and mix until the pastry starts to come together into a nice ball. It uses very simple ingredients which I appreciate so much. Looks so great! Looks wonderful. Unfortunately, I only achieved two layers, but it still tasted good. I mixed that in and just got liquid. You could, for example, use leftover yolks when making a meringue. Hi Jas,it’s easier to slice and serve when it’s chilled. Cake Recipes Carrot Cake Recipes Cheesecake Recipes ... You can easily turn this terrific recipe into one for Coconut Custard Pie with the addition of 1 cup of shredded coconut just before pouring into the pie shell. The batter should be thin and the egg whites will float on top when you pour the patter into baking dish, that way they will form top layer while baking. ... Orange Custard Mini Cakes As receitas lá de casa. I love this recipe and have shared it with my daughter and some friends! If you ask me, I always prefer apple over pumpkin desserts although I love me some Custard Cake year […]. Lemon Custard Cake. Looks yummy, must try. Hi this looks great. . Since I had a stomach flu last couple of days and my blog was waiting a new post, it was perfect timing to take out my emergency list. may I try the recipe in Pyrex glass dish? So maybe this isnt the dish for you. My only regret- I wish I made 2! Leave to stand for a few minutes and then skim some of the froth off the top using a spoon. can you use almond milk? Like some others, mine turned out with no custard in the middle, just the thick bottom layer all the way up to the cake layer. Or at least add another tsp. Well, for the first time I want to make it clean and simple. If the batter is runny with pea sizes egg whites chunks, and do not overbake the cake, then you should get three layers. 7. I made this for the first time last night. Although the custard squares are delicious, I did not get 3 layers. To make the custard, heat the milk with the vanilla in a small saucepan until just below boiling point. Transfer the custard into a pourable cup. It will be Vanilla Magic Custard Cake, and if he does like the taste as he likes all those pictures, next time I might go with chocolate. I am lactose intolerant but I am very interested in the recipe. Keep in mind that, like eggs, it will continue to cook when you pull it out, so get it away from the stove and to a cool place as soon as possible. It’s not ridiculously sweet and the texture is what I expect of baked custard. This recipe is definitely MAGIC and works every time so easy too. I normally bring two large cakes. Looks fantastic! It’s all we use. This will make it easier to lift the mini custard tarts out of the tin once baked. I’ve tried it a few times got same result each time. of salt when baking if you don’t want a flop. IT IS ALL PURPOSE UNLESS YOU SEE OTHERWISE. Feel each custard tart almost to the top of the pastry. I just made it and I’m very nervous!! How do you make the chocolate version? Just put it in the oven…I’m a little worried if it’s right! What did I do wrong? Vanilla Magic Custard Cake is melt-in-your-mouth soft and creamy. Like that’s the last thing you put on the mix before putting it in the oven? So I didn’t put it in. It came out fine. Made this last night and it tastes great but I only got a very thin layer of cake in top and the rest was a more solid custard. Took longer to bake and top layer came off. Are their adjustments for altitude. This cake is soft and creamy, with refreshing lemon flavor. The batter was very runny therefore there are lumps of egg whites! My husband liked it so much he ask me to make it again the next day. I would be happy if you have any suggestions. If you are using a convection oven, it will bake more rapidly, thus baking all the way through in 40 minutes. My boys ate it up. The top layer is good. Why not try making my Festive Chocolate Pavlova with Bailey´s Cream or Strawberry and Cream Meringue Roulade, and then use the egg yolks to make these Custard Tarts? This was fun to make and my husband really loves it but I felt it was a little bland….maybe next time I will make it with brown sugar and not forget the salt as I did this time. Hi Charlene, I haven’t tried it in 9 x 13 dish but some readers left the comment that it work for them in larger pan. Otherwise the recipe works well, though I did use salted butter and added a half teaspoon of almond extract just because. I’m making one for work and need a larger size than 8×8. Maybe you made it wrong. Did not like the raw flour taste, but it looked correct. I was nervous about how this cake would turn out but it came out in 3 layers to my surprise ! In response to the question about having a crust on the bottom, you can do so with most baked goods either by doing a sugar cookie crust or a pie crust. I used an equal amount of Bette Hagman’s “Featherlite” flour blend (recipe is out there on the web). Thanks! Hi Gina, you can keep it in air tight container for a few days n the fridge. lolo, […] taste. But it tastes good no matter it’s appearance and is an interesting custardy cake. And he really helps me a lot about my blog and seeing gorgeous pictures of the most decadent desserts all over the web but he keeps drooling over those magic cakes. Do not stir. Especially when it comes to a holidays and family […], […] but it will also satisfy your sweet tooth! What does it mean? (or finished the following day)? Hi Chris:-) Thanks so much, you made my day . Cut down on the time and I think it will help maintain the custard layer. Wondering if I can use oat milk or soy in place of cow milk. Trial and error. Yes, it goes in very liquidy, but remember that it’s a custard, so you’re baking eggs. Hi Jeanne, I’m not sure whether it would be baked evenly. Thank you, Made this evening. Hi the tablespoon water is it cold or hot. I made a double batch and it turned out fine. I believe its regular sugar not powdered so I would assume additional sugar not drawn from the powdered sugar used here. Whip the egg whites until stiff peaks form, set aside. Just for those who may wonder about it. I like the idea of a crust on the bottom. What would happen if you use salted butter instead of unsalted? Make this custard cake in the Breville Stand Mixer and serve this incredible vanilla magic custard cake recipe with fresh strawberries. I made this for my husband, he was over the moon about this cake and didn’t share it with anyone. WOW! These cookies simply melt in your mouth. Omg I made this for the first time two days ago to take to meet the parents of hopefully future daughter in law. I tried out this recipe and it was runny. Also I found this cooked way quicker in my glass baking dish than my nonstick one and I may be losing my mind but I think it had a nicer taste in the glass dish. Happy baking! Something that is Chopped or diced, that’s a different story. Method (Custard): In a mixing bowl, mix using fork the egg yolks, milk and sugar. I baked mine at 325 for 35 mins and it was perfect. If others would watch the video and read the reviews, it wouldn’t have taken me sooo long. Thank you, […] Breakfast Burritos (eggs, bacon and toppings); Lettuce Salad; Vanilla Magic Custard Cake […]. Hi, I’m from the UK, what is all purpose flour? baking dish. Please research this or add 1/4 tsp. Seemed to be too much mixture for tin, may try again as tasted quite nice. Thanks. It reminded me of tapioca pudding but without the texture. You can use Pyrex glass but for the rest follow the recipe. Custard Cream Frosting/Decoration The first time I read this recipe, I’m sure it called for a box of vanilla pudding. Creamed? Is there really only 1 cup of flour compared to 2 cups of milk? I baked it for 40 minutes so I think I’ll try 35 minutes next time and 3/4 flour. My husband made this for my birthday at my request! All you need are Mixed Berries, Pound Cake, Orange Juice and Sherry, Custard and Whipped Cream to make this Sherry Trifle Recipe! Howdoes the middle have custard. I made this today and was wondering does it need to be refrigerated?? I followed rest of recipe, slightly warming milk in saucepan, but added a 1/4C of granulated sugar to egg yolk mixture. Directions. OMG Awesomeness- I am a sucker for anything vanilla so the idea of this was right up my alley. For more recipes using shortcrust pastry, why not try making Mary Berry´s Bakewell Tart with Feathered Icing or Christmas Mince Pies? 40 minutes later, the cake came out with the three layers. Looks great, haven’t tried it yet. The week before I had made a magic cake and a peanut butter cheesecake – and although delicious – I wanted something different. Looks so good need more recipes for Using lots of eggsp. The hardest part of this was learning to fold! That’s how I call my collection of simple and easy 15 minutes dessert recipes which I use when I’m really not able to make some complicated treats. My dear husband ! Used the entire egg which I like too!. If it seems too sticky, chill in the fridge for a bit before rolling it out. For those asking about GF, I believe that they have a GF version. Strain the custard through a sieve into a jug. Baking time might vary depending on your oven or pan you use, but start checking after 40 minutes. Remove cake panfrom water to let cool completely. Tastes good but not what I wanted or expected. And how long should I bake it for? I have linked these products because I have tried and would thoroughly recommend them, not because of any commission I may receive. To those who had troubles with the custard part also don’t forget even a bit of white in your yolks can make this flop but if you’re extra careful when separating the eggs it should turn out beautifully! Remove the tarts from the tin by lifting them out with the help of your baking paper strips. I also had trouble folding in the egg whites, they just floated at the top of the batter. Thank you !!!❤!!!❤. Hi Sue, here is the link for the recipe https://omgchocolatedesserts.com/chocolate-magic-custard-cake/. Tried this for the first tine today but i only ended up with two layers and and no custard. Be careful not to spill custard over the edges of the tarts as you put the tray into the oven. It worked out very well. Whisked? I just made I and it’s cooling but I live in Denver and it is a ile high! Just wondering how long it will keep in the refrigerator . Have you ever tried substituting? Some whites in the yolks wont hurt anything but yolks in the whites will prevent them from beating stiffly. Hi Sally, here’s the recipe for chocolate version https://omgchocolatedesserts.com/chocolate-magic-custard-cake/. Once the cake layers have cooled, place a cake layer on a cake board. Can I just double the ingredients for a 9×13 size. Everyone loved it ,I also made a blueberry sauce to top it off. […] You’ll need just butter, flour, chocolate chips, vanilla (check out this great vanilla Custard Cake) and powdered sugar to make the shortbread cookies. I just put it in the oven I will cross my fingers as the batter is watery with lumps of egg white. You are looking for the custard to look set with a slight wobble and small dome. For those who didn’t get a custard, reduce the baking time and start watching it at 30 minutes. Hi Carol, I suppose you should bake it longer…. I made this cake twice and both times the top layer sinks. Bake for 15 minutes, then reduce the temperature to 180°C or 160°C fan and bake for a further 10-15 minutes. I was really looking forward to that custardy middle. I also found that after about 35 mins. If you don´t have one, I recently bought this set of round cutters which I really like! It was exciting to wait for it to finish baking. Made it for a dinner with friends, it was a hit! Since it was more thinly spread out I only baked it for about 25 minutes cuz I was paranoid about over cooking. It was gone by the next day so decided to make 2 more batches!! Hi Diana, the batter is thin. Thanks. Any idea have to bake it with a crust? Place the egg yolks and sugar in a bowl and beat until it turns pale yellow - about 1 minute. Hi Dot, I’m so sorry about that. I didnt get the 3 layers either, more like two but that was my mistake, I think I over baked it a bit. Mini Custard Tarts â A British Classic! Possibly if is blended with the liquids long enough to dissolve, because if not, you will probably end up with a lot of sugar on the bottom as this wet recipe is designed to stratify into flours on the bottom, liquid (custard) in the middle and crusty puff on top. Check out my Disclaimer for more information. Vanilla Magic Custard Cake is melt-in-your-mouth soft and creamy. Of course, after a good look and many photos of these desserts, I always gave up not having enough belief in my baking possibilities, even though many people have been enthusiastic about my recipes (like this Magic Custard Cake). I have made this a couple times. She forgot that ingredient once and it was pretty tasteless and bland. For those who may want to know, I made this again the other day but I made a double batch and used a 9×13 pan and it came out excellent. A chiffon cake, which is â¦ Too many lumps of egg white left in probably. These two cakes are not vegan desserts, but they are […]. I’d never make it again, it was a waste of four organic eggs. Hi. I had to let it back for almost an hour but was really good. Going to try the 8×8 pan and if i like it i will double it for family gatherings. Hi Lisa, you could add more vanilla or another flavoring. I made this recipe yesterday. What I saw was that as soon as it started to set up, it went from floppy to jiggly to a bit hard very quickly. 1 cup confectioner’s sugar weighs 4 oz. Suggestions? Hi Bernita, you don’t use box vanilla pudding for this recipe. I use kitchen scale. Place the cake pan in a larger pan (roasting pan) half-filled with hot water. It did firm up over night in the fridge. If so, have you noticed a baking difference, in how long it takes to cook? for my custard recipe i used 5 eggs & 1 yolk, 1 c of condensed and 1c of â¦ This recipe looks real good and plan on making it this week. Well I’ve Made it and it’s in the oven now, however I’m in the UK and my conversion charts to US, both say 1 1/4 Cups of icing sugar are 125 gm and not 150 gm, and the flour was 120 gm, not 115 gm , so fingers crossed it turns out . Can you verify the correct ingredients for this cake? Hi Dees, leave small lumps. That was a great description. Do you use all purpose or self-rising flour? I made this. Mom used to also decorate the cake, but I prefer to decorate with fresh flowers. If you want to improve your pastry skills, check out some of my other Baking Basics Posts:– How To Make Puff Pastry | Baking Basics #3– How To Make Hot Water Crust Pastry | Baking Basics #6. I have used my basic recipe for sweet shortcrust pastry to make these mini custard tarts and added a pinch of nutmeg to the pastry for a little twist. It also freezes well and and tastes amazing! Was thinking of doubling & baking in 9×13 for easier slicing! I’m so happy you’re here! Any advice would be appreciated! I was really hoping it would have turned out. I am Vera, the food blogger behind Oh My Goodness Chocolate Desserts. This recipe has no salt. Hi Lori, I haven’t tried chocolate version yet,but you have so many chocolate magic custard cake recipe on the web. It’s cooling now so I can’t cut to see how it looks inside. Don’t people read???? The pastry is now ready to roll out. Thank you for posting. This was so yum and easy to make! Is there any advice about changes for the altitude? Recipe with the WORST infestation of POPUP ADS I’ve ever seen! That’s why it’s bland to some. Can I use cake flour instead of all purpose flour? Is that just the way it bakes or did you add a filling? […], […] and apples. I followed the recipe to the t and worked out perfectly. Hi Sonja, the batter should be very thin, I hope it turned out OK. Hi ! Can I freeze the custard cake? Debbie U.K. HI Debbie, it’s icing sugar. I think it will be great! Roll out the pastry on a lightly floured bench until 3mm thick and line 6 10cm loose bottomed tart tins and trim the excess. But that’s just his excuse to get another magic custard cake and to eat more chocolate. It’s rustic French dessert dusted with powdered sugar and served lukewarm. I’m going to try the banana magic cake next! Vanilla Magic Custard Cake Recipe […], […] Homemade Pulled Pork Sandwiches; Black Bean Quinoa Cabbage Salad; Homemade Applesauce; Vanilla Magic Custard Cake […]. There is a Facebook page that is using your photo and claiming they have the “paleo” recipe if you buy their book. What a Gorgeous lip smacking cake! I’ve made this cake so many times and yet I still don’t know why it succeeds or fails. Slowly beat in the milk and vanilla extract until well combined. This information will not be used for any purpose other than enabling you to post a comment. It doesn’t taste like coffee, but has a more complex flavor profile. Can you please clarify. (Kind of robbery we thought). Just made this tonight and it was delicious! Do you know who was the most pleased with this decision? Do you think it would get “mushy” if it was eaten the following day? In the recepie you did not describe it. Doesn’t it have to be cooked separately, the custard? Bake until partially done (about 5 minutes) then pour desired recipe on top. I cup sugar weighs 7 oz. Thanks for stopping by! If you like custard desserts, then you should check my Vanilla Magic Custard Cake and Easy Banana Magic Cake, too. Should the cake be stored in the refrigerator? It’s been sitting in the oven for exactly 40 minutes. I will try this recipe it looks delicious. I don’t know how long or how much I need to fold it. 5. She also baked a Vanilla Custard Magic Cake for […]. Since this cake is called ‘magic’ it may just work. Like Shirley said a little pinch of salt can go a long way in bringing out the natural sweetness without making it overly sweet. Dont mean to step on toes, but wanted to clarify for possibly less experienced readers. I have had a taste for this custard cake ever since I saw this recipe a couple of weeks ago. This version has a thin crust on the bottom. But why won’t it turn out? Still tasted amazing though , I have made this many times (impossible tart) my recipe calls for coconut the secret to this tart is to mix all ingredients well otherwise it doesn’t come out like it should . Some of you might be getting different results because flours from different regions react /thicken to different degrees. I eventually just had to ramp up the temperature. Spread over some raspberry filling then spoon over some custard buttercream. Whether you act on this recommendation or not is completely up to you. ‘Never been able to resist custard but managed to avoid them until I saw this recipe. I live at a mile high. It can’t be all the way til it’s smooth and free of lumps because I did that once and it took close to an hour and I still got a flatass cake. My batter was VERY thin and runny! Does this get served directly from the cake pan? HI Mary, I think you should add 1/2 cup cocoa and use only 3/4 cup flour.I haven’t tried chocolate version yet. At 40 mins it was very jiggly so left it for another 10 and it was slightly firmer than it should have been. The closest flavor comparison we could think of was a German Pancake / Dutch Baby. or 2 of vanilla flavoring or other flavoring? […] many delicious desserts recipes I shared recently (like this very popular Custard Cake), it was high time I baked a cake, DECADENT CHOCOLATE […], […] If you’re not into chocolate but are more of a vanilla person, check out this delicious custard cake […], […] They all sounds super simple to make, but I prefer real homemade cakes from scratch, with this magic custard cake as one of my favorites to make (and taste!). I made this twice, baked it 40 min, and both times the custard layer was rubbery. Will definitely try again in an appropriately sized pan or will double the recipe. It will continue to set once you pull it out. How can I fix this? Slowly pour the warm milk over the egg mix, whisking well (BE CAREFUL that the milk isn´t too hot, otherwise it will cook the egg and you will end up with scrambled egg!). It was more custard texture then jiggly, but that’s how they prefer it. It’s a 9 inch round pan. That happened to me too, but I think it’s because I baked it 60 minutes. Thanks! I used a bit of coconut extract when I made the custard pie and it was wonderful, I would do that and then maybe sprinkle some on top. Even the very popular peanut butter cheesecake and the magic cake are ignored, in our house it turns into a real fight. You should make just one mixture and it will separate in 3 layers while baking. I have made a crustless custard pie a few times and have always been pleased. however, the event is over 40 people so an 8×8 is way too small. For the friends or relatives who don’t like pumpkin you could make a equally delicious magic cake or a chocolate peanut butter cheesecake, they will love you for […], Yuck. Batter does look strange but it came out perfectly! Can’t wait to try this! Yum! It should work well here, too! Less fat means less pudding. Remove the pastry cases from the fridge and carefully fill them up to the top with the custard. I love custard and a good vanilla cake as well. I tried baking at 160C/325F today and my cake wasn’t setting more than an hour in. Thanks! Ingredients. Let me introduce myself. The batter was thin and seemed runny, but it was mentioned in the comment section that it should be like that. I’ve made it twice and have kept it in the refrigerator each time. I made a gluten-free version of this tonight and I learned some important things. This recipe for both!! I added 1/4 cup is sugar and a teaspoon of vanilla to the egg whites. Thanks…. Hi Deb, you can do that if you like lemon. […] Since I began blogging, there are a few fantastic recipes which made me say „Wooow, I hope I will be able to make something like this some day“. You probably bake it too long or didn’t measure the flour correctly. Filled with berries, pound cake, a sherry soak, Birds Custard and topped with fresh whipped cream. For some savoury baking recipes, why not try making some of my bread, for instance, this Italian Rosemary Focaccia or my German Wholemeal Seeded Loaf? It will be almost white when done. 4. Hi Paula,you can make it in advance and store in the fridge. Place baking dish in a cake pan in oven; add 1 in. This added the perfect amount of sweetness and flavour. I’m lost. The original recipes ingredients were: â 225g Unsalted Butter â 225g Golden Caster Sugar â 4 Medium Eggs, beaten â 200g Self Raising Flour â 1/2 tsp Bicarbonate of Soda In my (humble) opinion, these Mini Custard Tarts are best eaten once completely cooled or even chilled from the fridge. It was amazing! I strictly followed the recipe but when I added egg whites in the rest of the batter the mixture looked so oddly. I listened to the others and added 1/2 tsp vanilla to the milk and also 1/4 cup sugar and a little more vanilla to the egg whites. Reminds me of cakes I have eaten in Central Europe. Thank you, I used a bigger pan didn’t have the size you requested it was don in 40 min..looks delicious. I like the idea of this cake. I hope so I have been waiting to make this for weeks. Easy and delicious! Everyone in the family likes it, it makes me happy. Powdered sugar is it icing sugar or caster sugar? Thanks Theresa,I’m so happy that your family like it. Can this be made with less sugar or sugar substitute? My hat is off to you! This is the 1st layer that goes into the cake dish as its base . It looks delicious, but I’m very confused about the egg whites being folded? He couldn’t stop raving, about how great this treat was. Can this recipe be doubled and baked in a 9 x 13 pan? Do I have to use unsalted butter or can it be salted? Even cooled, it will be slightly jiggly because it has custard layer in the center. Hi Nadine, thanks for stopping by. Just wondering if you can answer any of these questions, I will follow your recipe, except to add more vanilla to the recipe and see how it comes out…thanks for any input! By the time I got the batter together the whites had gone foamy and I had to risk a re-whip. The miracle really happened in the oven. This cake looks delish, but I don’t get it. My family are celiac, so I have to use GF flour. Halved the ingredients and it was perfect, Should you wait until it’s cool before you take it out of the pan and refrigerate them. My family loves this sweet treat! Transfer pan (roasting pan) to rack. just made it this afternoon, and just tasted it, very pleased with it, it looks like the picture!! I made this tonight, I read all the other comments, and decided we would probably like this a little sweeter, so when the egg whites were beaten, I beat in 4 Tb granulated sugar and a tsp vanilla. #piemaker #piemakerrecipes #kmartpiemaker #custard #spongecake #sponge #cake #dessert #baking #australia #australian #australianrecipes Thank you for sharing this recipe! Oct 26, 2019 - This custard pie recipe is nice light dessert that isn't too sweet, and is easy to make. I miss deserts. Wait, 2 cups of milk? The Best Custard Layer Cakes Recipes on Yummly | Custard Layer Cake, Coconut Custard Layer Cake, Almond Custard Layer Cake. I can’t believe it! Anyone try it? Additionally, it baked for nearly 90 minutes until it seemed to stand up. Thanks! Hi Ida, it is just one mix, it will separate while baking. It’s still cooling, but I sampled some and it worked. Hi Charlotte, it’s the same as confectioners sugar or icing sugar. Happy New Year to you and your family. I notice it’s baked in 8×8 square dish which seems small and there’s no mention of using baking paper to lift cake out, do you turn cake out to enable slicing or cut in the dish? Anyway, still delicious! But I thought, when I’d come this far already (my oven was hot, the mixture was done) the, I will pour it in the pan and pop in to bake. I fear powdered will turn it into a paste. It’s not too sweet, just right! Hi. Assembling the cake. You donât have to use custard powder in the cupcake mix, you can just use my Vanilla Cupcakes recipe â but I like the slight hint of the custard in the cupcake mix! This mini cake for two recipe is actually one I published way back in 2008. Consequently I couldn’t help but squeeze a little lemon juice on top of my piece. I reeeeaaaallly want that center layer! Wow! IT WAS SADLY EATEN UP BY MORNING . Steam-bake in center of oven for about 1 hour or until firm and cake tester inserted comes out clean. But with the added touches it was a great dessert I will be making again. Since I saw this recipe, I’ve been looking forward to it as a chilled dessert. It was DELICIOUS. – The 5 Cake Making Methods | Baking Basics #11, Franzbrötchen | Cinnamon Pastries | German Baking Classic. If I want to make it chocolate what do I add? The last time I used margarine because I didn’t have butter. Printed the recipe but in the instructions the flour water AND butter were omitted. If you measure floir with kitchen scale, 1 cup should weigh in out five ounces. I’d forgotten how good this custard cake is…. Just looking at the recipe, I would think it needs some salt. Finally got it in the oven after struggling with pop ups about ten times not to mention the page keep going onto some offer or other! Vera, my husband and I made this cake this evening. Make sure sugar is completely dissolved. It's the dessert mash-up all Pinoys will love! I baked mine in a glass baking dish for about 55min. Test Kitchen Tip : For a silky-smooth custard, pour the mixture through a fine mesh strainer before adding to the cups. What kind of sugar did you use – powdered or confectioner’s? I also tried it with regular vanilla extract but I love the taste of vanilla and found it a little lacking. Weather (dry or humid air) will likely affect the outcome of this greatly. Terrible!!!! When comparing your recipe to others I see you use powdered sugar as apposed to regular or castor, as many of them have, doesn’t powdered sugar have corn starch in it? You have to try this delicious, triple layered cake. Use the cutter to cut out 12 circles. I think he might even tell me it’s better than his mum’s custard cake (he’d bloody better ) I halved the recipe so also halved the baking time and it worked perfectly. So lush. For those who are saying its “eggy” tasting, well custard is predominantly egg! After 40 minutes I could not believe my eyes . The bottom layer was too thick, tasted like eggs, not sweet at all, sort of bland. Is the flour self rising or all purpose ? This poor woman has had to answer the same stupid questions over and over and over just because some people are too lazy to spend a few minutes reading the article or the comments section. Hi Tina, I haven’t tried it with margarine. By submitting this comment you agree to share your name, email address, website and IP address with OMG Chocolate Desserts. I love custard so I will have to try it. In a bowl, combine eggs, sugar, spices and vanilla. Pictures of the process would have been useful, to know what the batter should look like after each step. Have you ever tried Cherry Clafoutis before?! I won’t recommend using 19×13 baking dish. Aug 1, 2019 - Rosie's Moist Custard Cake is a soft decadent cake that is perfect with some lemon cream cheese icing. Then, sprinkle some cinnamon and nutmeg on top of the custard. Three months is better. I’ve made this three times so far and LOVE it! Custard . what I am doing wrong.? Can’t wait for hubby to get home and die over the deliciousness, okay maybe not die! It worked!! Make all the components ahead of time. I have made a similar dessert using Bisquick. 3. I’ll try cooking it only half an hour next time, but I wonder if it could be from mixing the egg whites in too much or too little?? If you know Brits then you know how much we love our custards. Anyone notice that and is that how it’s supposed to be? Would it still bake and taste ok? Chill the pastry cases in the fridge whilst you make the custard. But when I printed it off it didn’t list the pudding. Looking forward to trying this recipe. We use vanilla extract (not imitation flavoring) and this cake is incredible. […], […] Jello Cake, Lemon Poppy Seeds Muffins and not to forget one of my all-year-round favorites, the Custard Cake. I was just wondering what temperature I should be using if my oven is one of those really old gas ovens. If you are looking for a QUICK and EASY CAKE RECIPE with just few simple ingredients, this Easy Banana Magic Cake is perfect sweet treat. Maybe you use too much flour. I added nutmeg to it before baking and I tried it with regular margarine as that was what I had on hand. Repeat until youâve stacked all the cake layers. I love real custard. I made it according to your recipe and the taste is great! I cannot wait to bake and taste it. The written instructions are missing the step where you mix the yolks and the powdered sugar. Custard Cake â 400g Unsalted Butter, softened â 400g Caster Sugar â 7 Large/8 Medium Free-Range Eggs â 20-30 drops of Foodie Flavours Custard Flavouring â 400g Self-Raising Flour â 1tsp Baking Powder â 3-4tbsp of Whole Milk. He wasn’t disappointed at all. I plan on making it for Easter this weekend. The secret lies in choosing the right cake to go over the custard. Gently push the pastry into the bottom of the tin and ease the pastry up the sides. Next stir int the whites using a whisk until the lumps are no larger than a pea. Against my better judgement I didn’t use cream of tartar in the whites because the recipe didn’t mention it. I don’t know what I did wrong , Hi Alaina, sorry to hear that, I don´t know what went wrong…. To all the people who didn’t get it to work, you’ve defs done something wrong because it was so simple and oh so yum! I had chunks at least as big as a quarter, and I don’t know if that’s right. Well, darn your pics of this look fantastic. It’s not overly sweet, which I like about it, but others who are accustomed to sweeter treats might find lacking. Is this normal? Thank you for sharing your recipe. The mixture when all prepared, was like water. I followed the recipe exactly and the cake looks exactly like the photo but it’s nearly tasteless. Delicious! I made this. This cake seems […], […] it to cool completely before you serve it. As soon as my gorgeous Raspberry […], […] I wanted to try for a long time: Cream Cheese Strawberry Cookies. the butter I m using is just softened ,not genuinely melted…would it work? This has become one of my husbands favorites. I won’t make it again. Thank you for the fun & delicious recipe , Thanks Luci, I’m really happy to hear that . Will try chocolate version today ……. I’m going to get fat again. Mine cracked at the top and the custard didn’t set. ), I followed the recipe and the tip, especially the part that said mix very well. […] Vanilla Magic Custard Cake by Oh my Goodness Chocolate Desserts […], Vera, I made this custard dessert for my sons today and it turned out perfect for them. Festive Chocolate Pavlova with Bailey´s Cream, How To Make Puff Pastry | Baking Basics #3, How To Make Hot Water Crust Pastry | Baking Basics #6, Mary Berry´s Bakewell Tart with Feathered Icing, “Baumkuchenspitzen” with Rum | German Christmas Baking, Spiral Spanakopita | Filo Pastry with Spinach and Feta, How to make Filo Pastry | Baking Basics #12, All-in-one? I added some nutmeg on top with the powdered sugar also. Mini Custard Tarts are perfect for using up egg yolks, which are used to make the custard. For those who found it bland, add a pinch of salt or use salted butter. Being Custard, does the cake require refrigeration? Is it supposed to be runny before you cook it? I have one question Vera…how do I get more of the middle layer? Served it with strawberries as it was tasteless. Set aside 3. Did I overcook it? The golden caramel syrup is a combination of fine sugar and water. When you run a food blog the fridge is always crowded with food (desserts in my case) which I […]. can you use margarine or does it have to be butter? Was taught in culinary class years ago, 1/2 cup melted butter is not the same as 1/2 cup solid butter melted although it seems it should be. Very blah!!! It is unbelievably good!! Great recipe! for the baker above who’s product turned out tasteless – I think it might have been your vanilla. Itâs melt-in-your-mouth good! There’s no need to tell you how happy my husband was. It's leche flan and a chiffon made into one delicious cake. Haven’t tried it yet but was surprised it split and didn’t see any other comment regarding that happening. This recipe makes a 2-layer cake â serves 12-15. This works for pies, quiche and other cakes. Food scales are the secret to perfect results. If it turns out a little bland, how would it work to replace some of the flour with a box of instant vanilla pudding mix? Mine did have the 3 layers even though the middle layer was thinner than the top and bottom, but the custardy bottom and light fluffy top is divine! Mine did not turn out, and I think at least part of the problem was that I didn’t beat the yolks long enough. After watching the video, I realized the mistake. You can bring it to room temperature before serving. That strange mixture was baked into delicious three layered cake- pretty golden crust on top, custard-like vanilla center and dense and a little gooey layer at the bottom-perfect!!! The cake filling is fresh strawberries and a thick stove top custard, also a French recipe. rather than 40. I think we may have overbaked it a tiny bit as we really only got two layers and the custard was thicker/denser than pictured. Just make it for Family Dinner—Everyone Said “Very Delicious”, thank you. I followed the recipe, but mine turned out with only two layers: a large dense chewy main layer and a thin kind angel food like top layer. Easy, just a few ingredients, and fun to make. To be honest, during my flu he took upon himself all responsibilities about our son and home and really deserved to finally make him this Magic Custard Cake. it was definitely ready to come out. The vanilla cake looks fantastic. I followed recipe exactly but the middle was more cakey than custardy and barely a crust formed. if you follow the directions as written I’m certain that she what you would get. It turned out just like your pictures and is absolutely delicious. 6. Can the recipe be doubled to make full size – or maybe in a bundt pan so I could put the berries in the middle? I need a red, white & blue desert so was Thinking of making this with berries to put on top. […], I made this recipe last night, I did not get the 3 layers but I think it was because I did not incorporate the egg whites enough… still very tasty and will try to make it again I want the 3 layers!!!! For anyone who’s wondering I cooked mine in a 9×13 pan, but without doubling the recipe so it came out quite a bit shorter, but still with all 3 layers. All Right Reserved. I’ve been reading these reviews for the past five minutes just to find THIS ONE comment about doubling in a 9 x 13. lol THANK YOU! It is what gives this cake that beautiful golden glaze. So the cake that came out tasted more like egg than vanilla. Line the bottom of the pan with crust. Im So excited to try this out!! Very snug fit for an 8×8 pan. If you like light and creamy desserts, try Vanilla Magic Custard Cake or Easy Banana Magic Cake, too. Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined. Hi Jenie, yes it’s last thing and you shouldn’t add and just gently fold in (stir in) using a rubber spatula, do not mix it. I think next time I will put a thin pie or cookie crust at the bottom because it just needs a little texture at the bottom. Here’s hoping! […] 11. 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And I had to see what would happen out of this this disaster. Hi Bridget, I suggest that. Hi Terry, I haven’t tried and I can’t say whether it will bake correctly. . Hi Laura, you’ve probably cook it too long, or maybe didn’t measure the flour correctly. It could stay a few hours at room temperature. Grate over a little more â¦ Disclosure: Some of the links in this post may be affiliate links and if you go via these links to make a purchase, I will earn a commission. water to pan. Pour the custard mixture in the baking pan with hardened caramel. The pic. I know it will be good. I haven’t tried to freeze this. The top layer of the cake did not come out right. Hi, sounds yummy. It will bake OK , but this cake is not too sweet at all, if you use salted butter it might be too blind. In my (humble) opinion, these Mini Custard Tarts are best eaten once completely cooled or even chilled from the fridge. Pour into a 1-1/2-qt. Hi Jennie, I haven’t tried this with cake flour. Hi Ritu, beat egg yolks with powdered sugar until that mixture get pale yellow color. thank you so much for getting back to me Vera, I will follow your tips! I WILL make this again soon! I think as someone else said too the cooking time and amount of flour needed is varying depending on the climate you live in for sure. How can I go about fixing this? I used a 9×9 dish and it was perfect size! There are only 2 of us and don’t want to eat it all in a day. Vera, I think there a lot of different results because of various reasons. Pour over custard. May i try the cake in heat proof pyrex glass difrom. Thank you Vera about the baking paper, read all the replies until I found your reply. Came out pretty well in spite of the fact that my egg whites didn’t whip well. Are all those ingredients just for the cake? I might make it again sometime and try to really get those 3 layers. , Ooh Shaz I’m going to try the coconut too next time! Needs more flavor. I also use a dash of nutmeg. Does the magic vanilla cake need to be refrigerated? What kind of gluten, corn, and rice-free flour would be best to use here? So crossing my fingers I did it right (sweating! It tasted great. Is there a chocolate recipe for this type of cake? If the chocolate version sounds better than a vanilla for you, than you should check the Chocolate Magic Cake. Place the 12 pastry circles into the prepared muffin tray. This mini Bundt cake recipe offers three garnishing options for these adorable, delicious cakes: Simply dust with powdered sugar, pipe a bit of glaze over the top, or completely dunk the cakes for a heavier coating. Any idea why my top cake layer split? I also used a very strong vanilla and a bit more of it instead of the water combined with a coffee-flavored extract that I am making but is a bit underdeveloped (it hasn’t been steeping for very long, but it is being made with very strong, very oily, dark-roasted beans). Which I did!This recipe is a keeper for my files. Once I added the milk the batter was very runny and I couldn’t fold in the egg white well. I don’t know what you do wrong. […] Vanilla Magic Custard Cake recipe from OMG Chocolate Desserts […], How did you get the custard filling. Happy baking! Caramel Custard Cake Recipe Best Custard Cake Recipe â 3 parts to this dessert Caramel Syrup . With all these silly webtises, such a great page keeps my internet hope alive. For the milk, do you use whole, 1 or2%? Thank you! I have self raising or plain flour? My instinct says self-rising because I see no other leavening agent listed, but maybe that’s where the magic comes in? If the top browns too quick before the minimum of 40 minutes, you can cover the cake with aluminum foil. Hi Isla, you can use plain flour. A friend brought this to a party with a jar of Italian Maraschino cherries that were basically like pie filling to put on top. Any suggestions for high altitude baking? However, the recipe â¦ Hi Annette,I think it will work, too, but I haven’t tried. Hi Suzanne, I don’t know why that happened, sorry. A 1/2cup of butter is 1/2cup whether melted or not. I want to try this. Hi Jeri, I’m sorry to hear that. Next up is this Mini Boston Cream Pie For Two, which is a 4 inch small sponge cake filled with vanilla custard then covered with a melted chocolate glaze. Ugh!!!!!! And about the flour measure it with kitchen scale if you have it, if you add to much flour the cake might not have much custard in the center. What could I have done wrong to. For custard filling, warm the milk in a pot until steaming, but not simmering at all, and beat the egg yolks and sugar together in a separate bowl until pale and creamy. I donât add sugar, but you may add confectioners sugar as you beat the cream. It was hard to not sit down and eat the whole thing. Different strokes for different folks — I loved this dessert, and so did my husband who usually likes dark rich chocolate desserts. The milk fat content will change the “pudding” layer. Love that it’s not too sweet! Would recommend this to a friend. I baked it at 325 for 35 minutes. I’m going to say yes since it’s like a custard. Try beating the yolk/sugar mixture until foamy about 10 minutes and add 2 TblSp water. Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center). Still tastes good but will try again if I know where I know went wrong. Jul 6, 2020 - Explore Tamara's board "Custard Cake" on Pinterest. Pour the custard into each of the tart cases, filling them as high as you can. Trying to come up with diabetic substitute. Also, no need to use powdered sugar. Although, photos of this cake always look really fantastic, but I ‘ve always had some other ideas to try and put this recipe on hold. Wow! Try to measure it correctly. The layers all worked, however it was a little bit firm which I think was more so down to me baking it for 5 mins longer than it should have been. we have chickens now, and are looking for ways to use up the egg-stra eggs! Thank you for a nice recipe! I just made this. can one substitute coconut flour or some other type of flour and can you give a reading for the carbs and sugar. But, it turned out exactly what the picture looks . I hope everything was OK at the end . It’s delicious and never let’s me down. No pizzaz to it! The lumps float on surface when pour the mixture in the pan and create top (sponge) layer. I am going to try it again… still very tasty but I want the 3 layers lolol! Paula Bounce I made it and it was wonderful! Does it matter what kind (fat %) of milk? I’ll post a picture of the finished product. Having our second piece now, at midnight. It really made the cake taste less eggy and have a stronger vanilla taste. What is powdered sugar. In the meantime, whisk together the egg yolks and caster sugar until pale and frothy. The second time I used the meat of a vanilla bean which gave it a nice speckled look but was still a little lack lustre so as with many baking recipes a little tweaking is necessary to find the way you like it best. Won’t make that mistake again. Disappointed bc I followed exactly and don’t know what happened! no bake cake only steam cake. Baked about 40-42 mins. Every time I have moved (Canada to Europe to middle east) I have had to adjust the amount of flour required in recipes. I just made this for the second time. Also I added just 1 cup of sugar as I prefer cakes less sweeter. Mix in the flour until evenly incorporated. Not sure if that was a mistake or incorporating the egg white wasn’t done right. It was yummy thank you! You’ve probably already seen and heard a lot about those magic cakes, but believe it or not I’ve never tried them until now. Hi Slava, the batter separates by itself while baking. Tropical Custard - Thermomix recipe As receitas lá de casa. Thereâs custard powder in the cake and filling for extra lightness and flavour. I made the chocolate version you posted in my AIR FRYER.