Baked Custard Cake Recipe

Baked Custard Cake Recipe

Ingredients:

• 2 cups whole milk (or half-and-half for a richer custard)
• 4 large eggs, at room temperature
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg (optional, for sprinkling on top)
• 1 cup all-purpose flour
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/2 teaspoon lemon zest (optional, for a citrusy twist)

 

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking dish or line it with parchment paper for easy removal.
2. Prepare Wet Ingredients: In a large mixing bowl, crack the eggs and beat them with an electric mixer or a whisk until they are well combined and frothy.
3. Add Sugar and Vanilla: Gradually add the sugar to the beaten eggs, continuing to mix until the sugar is fully dissolved and the mixture is smooth. Stir in the vanilla extract.
4. Incorporate Melted Butter: Slowly pour in the melted butter, mixing continuously to ensure it is well incorporated into the egg mixture.
5. Mix in Milk: Gradually add the milk (or half-and-half), stirring constantly to create a smooth batter. If using lemon zest, add it at this stage.
6. Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry mixture to the wet ingredients, mixing until the batter is smooth and free of lumps.
7. Pour and Smooth Batter: Pour the batter into the prepared baking dish. Use a spatula to smooth the top if necessary.
8. Sprinkle Nutmeg: If you like, sprinkle a light layer of ground nutmeg over the top of the batter for added flavor and a beautiful finish.
9. Bake the Cake: Place the baking dish in the preheated oven and bake for 40-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The cake should have a slight jiggle in the center when it’s done, indicating a perfect custard texture.
10. Cool and Serve: Allow the cake to cool in the baking dish for about 10 minutes before transferring it to a wire rack to cool completely. This helps the custard set properly.
11. Serving Suggestions: Serve the Baked Custard Cake warm or at room temperature. It pairs wonderfully with fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream. For a more decadent touch, drizzle some caramel or chocolate sauce on top.

Tips and Variations:

• Flavor Variations: For a different flavor profile, consider adding a teaspoon of almond extract instead of vanilla, or mix in a tablespoon of your favorite liqueur (such as Amaretto or Grand Marnier) for an adult twist.
• Texture Adjustments: If you prefer a denser cake, you can reduce the amount of milk by 1/4 cup. Conversely, for a lighter custard, use 1/4 cup more milk.
• Additional Add-ins: Fold in a handful of chocolate chips, raisins, or chopped nuts to the batter before baking for added texture and flavor.
• Serving with Fruit: Top the custard cake with fresh seasonal fruits like strawberries, blueberries, or peaches to complement the creamy texture.

Enjoy making and savoring your Baked Custard Cake! If you have any other specific requests or need more information, feel free to let me know.