Brazilian Corn Magic Custard Cake Recipes

BRAZILIAN CORN MAGIC CUSTARD CAKE

Steps:

• Preheat oven to 392 degrees F (200°C). Grease and flour a 10-inch ring pan and set aside.
• Blend corn and coconut milk in the blender until obtaining a creamy mixture. Strain the mixture into a bowl and reserve.
• Wash blender quickly to remove corn leftovers and blend well the reserved mixture with sweetened condensed milk, flour, sugar, eggs, and butter until obtaining a homogeneous mixture. You may have to stop the blender once or twice to scrape flour down the blender walls. Make sure mixture has no lumps.
• Place mixture into the prepared baking pan and bake cake for about 50-60 minutes or until a toothpick comes out mostly clean. A sheet of aluminum foil may be placed loosely on top of the pan during the last 25-30 minutes of the baking process in order to avoid excess browning.
• Remove baking pan from the oven and place on a rack to cool down. You can run a knife around to help loosen the cake. Invert onto a serving plate and serve as is or with a coconut glaze.
• For the coconut glaze (optional), whisk well the powdered sugar and coconut milk together until no lumps are found. Drizzle over the cake and sprinkle the coconut flakes on top. Enjoy! If desired, cover the cake and refrigerate. Chilled (and on the second day) it is even more delicious than at room temperature and on the first day.

BERRY LAYER MAGIC CAKE

Steps:

• Position a rack in the center of the oven and preheat to 325 degrees F. Line an 8-inch square metal baking pan with a 12-by-8-inch piece of parchment paper leaving an overhang on 2 sides.
• Melt the butter in a small microwave-safe bowl in the microwave, about 1 minute. Brush the parchment paper with some of the melted butter, then flip it over and press it back in the pan. Brush the other side of the paper and the sides of the pan with butter.
• Whisk the egg yolks and sugar vigorously in a large bowl until pale, creamy and thick, 1 to 2 minutes. Pour in the remaining melted butter and whisk until incorporated. Add the salt and all but 2 tablespoons of the flour, mixing until completely combined.
• Heat the milk in a microwave safe bowl or measuring cup in the microwave until warm, about 1 minute. Slowly add the milk and vanilla to the egg yolk mixture, whisking constantly until well combined (the batter will be thin). Toss the berries with the reserved 2 tablespoons flour and gently stir into the mixture.
• Beat the egg whites and the cream of tartar in a clean bowl with an electric mixer on medium speed in until stiff peaks form, about 2 minutes. Scrape the whites into the yolk mixture, gently breaking them up a little with a whisk. Using a whisk, gently stir and fold the mixture a few times to coat the whites with liquid while keeping as much volume as possible (the batter will not be homogeneous). Pour the batter into the prepared pan and gently smooth the top with a rubber spatula.
• Bake until the top is browned and puffed and the cake is mostly set with a slight jiggle in the center, about 1 hour. Let the cake cool completely in the pan, about 2 hours.
• To serve, dust the top of the cake with confectioners' sugar. Run a small offset spatula or thin knife around the edges of the pan to loosen. Use the parchment paper overhang to lift the cake from the pan and place it on a cutting board. Cut the cake into 9 squares and serve topped with whipped cream.

CUSTARD-FILLED CORNBREAD

Steps:

• Preheat the oven to 350 degrees.
• Butter an 8-inch square baking dish, and place it in the hot oven while you prepare the batter.
• Sift or stir together the flour, cornmeal, baking powder and baking soda.
• In a mixing bowl, beat the eggs and the melted butter until well-blended. Add the sugar, salt, milk and vinegar and beat well. Stir the dry ingredients into the egg mixture just until the batter is smooth.
• Pour the batter into the heated dish. Pour the heavy cream into the center of the batter. Do not stir. Check the cornbread after 45 minutes. It is done when the top becomes lightly browned.
• Serve warm.

BRAZILIAN BOM-BOCADO (EGG CUSTARD)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a mini cupcake mold with butter and coat with sugar.
• Mix condensed milk, shredded coconut, eggs, and Parmesan cheese together in a bowl until combined. Pour coconut mixture into prepared cupcake mold, filling each cup to 3/4 full.
• Place cupcake mold into a roasting pan about 1 inch larger than the cupcake mold. Pour hot tap water into the roasting pan until it is halfway up the sides of the cupcake mold, about 1 inch.
• Bake in the preheated oven until the coconut mixture is golden brown, about 10 minutes.
• Cool on a wire rack until the custard can easily be removed from the mold. Place custards into mini paper muffin cup liners.
• Refrigerate until chilled.