Custard Cake

Custard Cake Recipe

Ingredients

• Custard Layer

• 1 cup (240 ml) evaporated milk
• 1 cup (240 ml) condensed milk
• 4 large eggs
• 1 tsp vanilla extract

• Cake Layer

• 1 cup (120 g) all-purpose flour
• 1 cup (200 g) white sugar
• 1 tsp baking powder
• ¼ cup (57 g) melted butter
• ½ cup (120 ml) milk
• 2 large eggs
• 1 tsp vanilla extract

Instructions

Whisk evaporated milk, condensed milk, eggs, and vanilla until smooth and set aside.

Mix flour, sugar, and baking powder in a bowl. Add melted butter, milk, eggs, and vanilla. Stir until smooth and lump-free.

Grease a baking pan and pour in the custard mixture. Gently pour the cake batter over the custard layer without mixing them.

Place the pan in a larger tray filled halfway with hot water to create a water bath.

Bake at 160°C (320°F) for about 55–65 minutes or until the cake layer is set and a toothpick inserted comes out clean.

Allow the cake to cool completely, then refrigerate for at least 2 hours to firm up.

Invert onto a plate and slice to serve.