Custard Cake Recipe

Custard Cake resembles a chiffon cake with a topping of sweetened milk and egg mixture known as custard. At first glance, this could be mistaken as a giant Leche Flan because the topping resembles one. Guess what? The topping of this cake is definitely Leche flan and the only distinction is the soft cake below.

In the Philippines, this is usually available by the slice in local bakeries (or panaderya). I remember always getting this along with egg pie. I find this dessert very tasty and sweet so pairing this up with kapeng barako (brewed coffee) to balance the sweetness is not a bad idea.

Try this Custard Cake recipe.Let me know what you think.

Custard Cake

Ingredients:

Caramel:

1 cup granulated sugar

Custard:

6 eggs
1 can condensed milk
1 cup fresh milk
¼ cup granulated sugar

Cake:

1 teaspoon baking powder
1/4 cup milk mixed with 1/4 cup water (milk diluted in water)
1 teaspoon finely grated lemon (lemon rind)
6 egg yolks
1/2 cup granulated sugar
1 1/2 cups cake flour, sifted

Meringue:

6 egg whites
1/2 teaspoon cream of tartar
1/2 cup granulated sugar


Cooking procedure:

1. Create the caramel

1. 1 Heat a 9 x 13 “ baking pan in the stove top using medium heat
1.2 Pour-in the granulated sugar and let stand until the sugar melts (or turns into caramel). You may want to stir the sugar once in a while to make sure that everything is equally distributed within the area of the baking pan.
1.3 Set aside.

2. Create the custard

2.1 Combine milk, egg yolks, and sugar in a mixing bowl.
2.2 Stir the ingredients until everything is properly distributed

3. Pour the custard mixture on the baking pan with caramel. Set aside

4. Create the cake

4.1. In a clean mixing bowl, beat the egg yolks then gradually add the sugar. Continue beating for about 2 minutes.
4.2 Put-in a small amount of cake flour alternately with the milk diluted in water and mix well. Do this procedure until the cake flour and milk diluted in water are completely used up.
4. 3 Put-in the lemon rind then beat until texture is smooth. Set aside.

5. Create the meringue

5.1. Beat the egg whites using an electric mixer until texture becomes bubbly (use high speed).
5.2 Add the cream of tartar then continue to beat until texture becomes fluffy (about 3 to 4 minutes in high speed).
5.3 Gradually add the sugar then continuously beat until meringue is shiny and firm.

6. Fold the cake mixture into the meringue until well blended

7. Pour the folded cake and meringue mixture over custard mixture in the baking pan.

8. Preheat oven to 350 degrees Fahrenheit

9. Pour about 6 to 8 cups of hot water on a roasting pan (with rack) then place the cake pan on top of the rack.

10. Place the roasting pan that contains the cake pan with all the mixtures in the oven and bake for about 60 minutes or until the toothpick test indicates that the cake is ready.

11. Remove cake from the oven and allow the temperature to cool down.

12. Transfer to a serving tray then refrigerate for at least an hour.

13. Serve chilled, share and enjoy!

 

Watch the cooking video:

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Comments

  1. Hi! Question lang before I attempt to do this…the ingredients on the custard says 6eggs but then on the instruction to make it it’s 6 eggyolks. Which one do I follow?

    Thank you very much for sharing all these good recipes.

  2. hmmm…namimiss ko ng gumawa nito….

    try mo rin gawin yung ube custard kuya…its my favorite…

  3. vanessa says:

    is it possible to make chocolate cake instead of regular cake. if so can you give me a recipe

  4. when pouring the batter into the lecheflan isnt cook or not yet?

  5. carol says:

    Kuys what’s lemon rind?thanks!

  6. Hi Cecille, they are different. I still recommend cake flour for this recipe.

  7. lhil batallones says:

    thanks for sharing this recipe sir, i just want to ask if i can use all purpose flour instead of cake flour i went to all store here but i really can’t find it only apf, plain flour, self rising flour and corn flour …God bless

  8. jaleesa says:

    greetings from the land down under!

    i have tried your recipe so many times and yes, this recipe is great! my family, friends and colleagues all love the custard cake

    i have one small problem though. the custard itself doesn’t come out smooth compared to the cake photo/ youtube video shown on your website. i tried and baked so many times (more than 20x) and i still get like a cut on the custard. i can’t seem to get a smooth one :( the texture of the cake is perfect, soft and light. i have no complain about the recipe except that the custard doesn’t come out perfect.

    can you please help me on what i’ve done wrong?

    thanks.

  9. Marilyn says:

    Kuya question lang po, what kind of cax mix do u use? and also can u use lemon essence instead of lemon rind?
    And thank you for loading this custard cake I was looking for this for a long time. Thank you and godbless!

  10. failer says:

    sigh..mine tasted like leche flan na cake, is that how it supposed to taste? i just fail at baking :(

  11. Rhoda says:

    I always tried your recipe and its really great,my family and friends loves it.thank you so much..now i will try this custard cake..thanks a million..Godbless.

  12. AILEN says:

    kuya can I mix the meringue with the ready mix yellow cake instead of making my own cake batter? I don’t think I can find flour cake at our local grocery store…have a good day kuya.

  13. thanks kuya for sharing… gagawin ko toh ngaun. more power

  14. I just did this custard cake ’cause this is my family’s favorite back in the Phil. I always wondered how you get the cake on the leche flan or is it the other way around. Thanks for the enlightenment and the simplicity in your instructions, my attempt tonight is one take and it is perfect!!! It is amazing I can now bake this fave dessert of mine. Kaya lang limit ko is one small square only (too sweet and too much calories). I also did siopao asado w/ the help of my 2 boys and my husband and it is so good, too. Just have to perfect my shaping. Oops, one more, we also did pan de sal and it was successful, too. All these I did in my 2 days off. Now I am looking forward more to more cooking and baking with your help. Thanks a lot Panlasang Pinoy! More power to you, and God Bless!!!!

  15. ask ko lng po if the milk in making cake is the liquid or powdered milk diluted in water. if powder, can i use fresh milk instead? ano po measurement…thanks! ;)

  16. angellhil says:

    yes sir, kindly post also the recipe of egg pie..thanks for sharing…God bless

  17. Carmi S. says:

    Thank you very much for this recipe and teaching us how to do it. Please also do the egg pie or egg tart and buko pie.
    I really learn a lot here in Panlasang Pinoy website and most of all, nakakatulong sa ating kapwa Pilipino na malayo sa ating bansang Pilipinas. Dito sa ” Panlasang Pinoy ” website makikita natin ang pinaka mis nating pagkain na sa ilang taon hindi natin matikman dahil malayo tayo sa Pilipinas.

    More power to ” Panlasang Pinoy ” !

  18. kuya,ano pala ang alternative nang cream of tartar?dami nakong pinuntahan dito sa suoermarket ng Finland,di nila alam ang cream of tartar!pwedi bang hindi lagyan nito?

    • The best substitute is 1 1/2 teaspoon of lemon juice or vinegar (since cream of tartar is also acidic in content). However, this will not guarantee the exact result compared to using cream of tartar.

  19. kuya!
    lalo akong naglaway!masubukan nga after i send this comment,Kuya,EGG PIE recipe nga,please!

  20. emerald says:

    hinahanap hanap ko tong recipe na to kc favorite ko tong custard cake parati akong bumibili dati sa isang sikat na bakery dati sa cebu!ty sa pag share nito.more power!

  21. Hi kuya,

    Thank you for this recipe. This is great. I will try to do this one day. Please post your eggpie recipe as well. I am learning so much from your website.

  22. bravo! stalap!

  23. looks so delicious… I would bake this soon! Yes, please.. i want also the recipe for egg pie. i´ve been craving and searching for that recipe. Thanks in advance.

  24. kuya ano ba yong cream of tartar?, may replacement ba yon?

    • albert says:

      cream of tartar is an stabilizer to d egg whites.if u cnt find just use a teaspoon of lemon juice or calamansi juice.

  25. icing says:

    thanks for this recipe!been looking all over for this n finally i found it from u..i just lov ur recipe’s n so trust it. would definitely want to have a recipe for egg pie, plsssssss! my husband kept asking me to make one but could not find any recipe..kaya kuya pls pls pls..post it. Thanks so much!

  26. Amy Oguro says:

    So yummmmy…try ko to.magugustuhan na naman ng mga kids ko. thanks a lot.

  27. This is one of my favorite local bread. Thanks for sharing. Sana next time egg pie naman. You are really a great help. You just don’t help us in planning the menu but you are teaching us how to cook as well. Great great job Mr. PP…. More Power and more recipes.

  28. prescilla says:

    wahhh sira agad ang nasimulan kong diet ngaung 2010.. wahhh

  29. hi! this looks great! can’t wait to try and make it :) is it possible if you can make buko pie?

  30. hmmm may bago na naman akong assignment! sarrap!

  31. Hi im one of your thousands funs,love your recipe thank you for sharing this with us….custard cake looks yummy!!! im going to make it. you have a wonderful day!