Custard Tea Cake Recipe Recipe For Chicken

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CUSTARD TEACAKE



Custard TeaCake image

Teacakes are meant to be eaten when freshly made; they do not keep well. This cake usually sinks slightly due to the soft custard in the centre.

Provided by ida ku zaifah

Categories     Dessert

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

250 g butter
2/3 cup caster sugar
2 eggs
1 1/2 cups self raising flour
1/2 cup custard powder
1 1/2 tablespoons custard powder
2 tablespoons caster sugar
1 cup milk
20 g butter
2 teaspoons vanilla essence

Steps:

  • Grease and line base and side of 23cm deep round cake pan; grease paper well.
  • Cream butter and sugar until light and fluffy.
  • Beat in eggs one at a time, beat until combined.
  • Stir in sifted flour and custard powder.
  • Spread half the cake mixture into prepared pan, spread with cold custard, spread carefully with remaining cake mixture.
  • Bake in moderate oven (180 celcius) for about 40 to 45 minutes or until golden brown.
  • Cool in pan.
  • When cake is cold, carefully removed paper.
  • Serve dusted with sifted icing sugar and fruit.
  • -custard-Blend custard powder and sugar with milk in saucepan.
  • Stir constantly over heat until mixture boils and thickens, stir in butter and essence.
  • Cool to room temperature.

CHAI TEA CUSTARD



Chai Tea Custard image

Delicious chai tea custard is cool and refreshing. Serve within a day.

Provided by ooopsnevermind

Categories     Desserts     Custards and Pudding Recipes

Time 1h25m

Yield 6

Number Of Ingredients 7

2 ½ cups whole milk
1 chai tea bag
⅔ cup white sugar
2 eggs
4 egg yolks
1 pinch salt
2 tablespoons unsalted butter

Steps:

  • Heat milk in a saucepan until just boiling and remove from heat; add tea bag and let sit until tea has steeped, 2 to 3 minutes. Remove tea bag.
  • Whisk sugar, eggs, egg yolks, and salt together in a bowl. Pour 1/3 the milk mixture into the egg mixture, whisking constantly, until combined. Pour egg-milk mixture back into saucepan with milk. Cook over medium-low heat, stirring often, until custard thickens and easily coats the back of a spoon, about 10 minutes. Well defined trails should appear when you drag your finger across the back of a coated spoon.
  • Stir butter into custard until melted; pour into serving dishes or ramekins. Chill custard in the refrigerator, at least 1 hour.

Nutrition Facts : Calories 240.4 calories, Carbohydrate 27.5 g, Cholesterol 218.9 mg, Fat 11.7 g, Protein 7.2 g, SaturatedFat 5.9 g, Sodium 69.8 mg, Sugar 27 g

EASY CUSTARD CAKE



Easy Custard Cake image

Another recipe found on line, so simple that with a one hour baking time you can have it ready in about 1.5 hours. Creamy and delicious, for all those custard lovers out there. This is even better the second day after sitting in the fridge overnight, but don't dust with powdered sugar until just before serving or it'll just melt into the cake

Provided by Bonnie G 2

Categories     Dessert

Time 1h30m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 7

4 eggs, room temp (whites separated from yolks)
1 teaspoon vanilla extract
3/4 cup sugar
8 tablespoons butter, melted
3/4 cup all-purpose flour
2 cups milk, lukewarm
powdered sugar for dusting cake

Steps:

  • Preheat oven to 325 F degrees. Grease and Line 8 inch x 8 inch baking dish with parchment.
  • Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.
  • Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two minutes Add the flour and mix it in until fully incorporated.
  • Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded inches Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar.

Nutrition Facts : Calories 195.6, Fat 10.8, SaturatedFat 6.3, Cholesterol 88, Sodium 111.5, Carbohydrate 20.5, Fiber 0.2, Sugar 12.6, Protein 4.3

SIMPLE CUSTARD



Simple Custard image

This is my own alteration of a few different recipes. Not too rich or too sweet as many egg custards can be. Can be served warm immediately or cold.

Provided by chloea

Categories     Desserts     Custards and Pudding Recipes

Time 15m

Yield 8

Number Of Ingredients 6

4 cups whole milk
1 tablespoon vanilla extract
1 teaspoon butter
4 eggs
½ cup white sugar
3 tablespoons cornstarch

Steps:

  • Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
  • Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
  • Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.

Nutrition Facts : Calories 177.9 calories, Carbohydrate 21.1 g, Cholesterol 106.5 mg, Fat 7 g, Protein 7.1 g, SaturatedFat 3.4 g, Sodium 87.8 mg, Sugar 18.4 g

UPSIDEDOWN CUSTARD CAKE



Upsidedown custard cake image

A winner with the Kids and parents too! Perfect for "friend coming to tea" occasions:)

Provided by beppie1

Time 50m

Yield Serves 9

Number Of Ingredients 0

Steps:

  • Preheat oven to 180c/350f/ gas mark 4
  • Whisk together custard powder and milk along with sugar and vanilla essence then heat on medium heat until thickened to desired consistency, when this has been done set aside to cool stirring occasionally to prevent skin forming.
  • Cream icing sugar and butter together on highest setting until light and fluffy; add egg in two stages beating well after each addition. Now mix in vanilla (or almond) essence.
  • Mix in flour with a wooden spoon ensuring it is mixed thoroughly
  • Pour half of the custard into the bottom of the tin.
  • With a small spoon, spoon the cake mix into the custard. Make sure you spoon in a ring round the edge so the mix doesn't push the custard to the top.
  • When you've built up a few inches gradually close in over the top.
  • When all the cake mix is used up, pour the remaining custard over the top and place in the middle of the preheated oven.
  • Bake for 30-35 minutes until well risen or until a knife comes out clean,
  • Serve immediately (with jam if using)

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