EASY CUSTARD CAKE
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
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
EASY CUSTARD CAKE FILLING
Use this delicious filling to fill cupcakes or your favorite layer cake. The microwave makes it fool-proof! Use different extracts to vary the flavor; almond and mint are both really good.
Provided by Melissa
Categories Desserts Fillings Cream Fillings
Time 43m
Yield 8
Number Of Ingredients 6
Steps:
- Heat milk in microwave-safe glass or ceramic bowl in the microwave on high until hot but not boiling, 2 to 4 minutes. Combine sugar, flour, and salt together in a separate microwave-safe glass or ceramic bowl. Whisk hot milk into the sugar mixture gradually. Cook milk mixture in microwave on high in 1-minute intervals, stirring after each interval, until thickened, 4 to 5 minutes.
- Whisk eggs in a separate small bowl until pale and frothy. Whisk 1/3 cup of the milk mixture into eggs gradually, then whisk egg mixture into remaining milk mixture gradually until smooth custard forms. Heat custard in microwave on high until thickened, about 2 minutes more. Cool slightly; stir in vanilla extract. Chill custard in refrigerator until completely cooled, about 30 minutes.
Nutrition Facts : Calories 140.3 calories, Carbohydrate 25.5 g, Cholesterol 51.4 mg, Fat 2.5 g, Fiber 0.1 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 115.3 mg, Sugar 21.8 g
POLISH CHOCOLATE & WALNUT CAKE
This deliciously delicate chocolate layer cake is a truly showstopping bake. Stack up chocolate sponge, chocolate glaze and crunchy walnuts
Provided by Moje Gotowanie team
Categories Dessert
Time 2h25m
Number Of Ingredients 11
Steps:
- Heat the oven to 170C/150C fan/gas 3½. Line a 30 x 22cm shallow baking tin with baking parchment. Sift the flour and mix it with cocoa, then set aside. Beat the egg whites until stiff, then add the sugar to them in small batches. Add the egg yolks, one by one, whisking constantly. Tip in the flour mixture and gently fold everything together with a spatula. Pour the prepared batter into the lined tin and bake for 35 mins. Cool for 5 mins, remove from the tin and re-line the tin with baking parchment.
- To make the meringue, whisk the whites until stiff, then gradually whisk in the sugar, one tablespoon at a time. When you have a stiff and shiny meringue, fold in the finely chopped walnuts, flour and star t ch. Spread the mixture into the re-lined tin and cook for 40 mins on the same heat. Remove from the oven and leave to cool.
- For the chocolate glaze, heat the cream over low heat, then remove from the heat, pour the chopped chocolate into it and mix it until it melts and becomes shiny.
- Cut the cooled chocolate sponge cake and meringue into two layers. Put the nut meringue on top of the bottom layer of sponge and sprinkle on some of the reserved walnuts. Add another layer of meringue and then the upper layer of chocolate sponge cake and cover the top with chocolate glaze. Decorate with walnuts. Put the finished cake in the fridge for 1-2 hrs before serving.
SIMPLE CUSTARD
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
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
RHUBARB CUSTARD CAKE
Rhubarb thrives in my northern garden and is one of the few crops the pesky moose don't bother! Of all the desserts I've tried, this rhubarb custard cake is my first choice. It has old-fashioned appeal but is so simple to prepare. -Evelyn Gebhardt, Kasilof, Alaska
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Prepare cake batter according to package directions. Pour into a greased 13x9-in. baking dish. Sprinkle with rhubarb and sugar. Slowly pour cream over top. , Bake until golden brown, 40-45 minutes. Cool on a wire rack for 15 minutes before serving. Garnish with whipped cream and mint if desired. Refrigerate leftovers.
Nutrition Facts : Calories 300 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 269mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
EASY STRAWBERRY CUSTARD CAKE
I have not tried this yet, but it sounds awesome and would go together in no time. The cream and strawberries sink to the bottom of the cake, forming a lush custard layer.
Provided by Marie
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Prepare cake mix using ingredients and directions as listed on the box.
- Place in greased and floured 9x13" baking pan.
- Cover batter with strawberries.
- Sprinkle strawberries with sugar.
- Pour heavy whipping cream over ingredients in pan.
- Bake at 350° for 50 to 60 minutes or until cake springs back when touched lightly.
- This will need to be stored in the refrigerator.
Nutrition Facts : Calories 459.6, Fat 25.6, SaturatedFat 10.6, Cholesterol 54.3, Sodium 318.7, Carbohydrate 55.4, Fiber 1.4, Sugar 42.8, Protein 4
BAKED CUSTARD
I first made this baked custard recipe as a teenager and still enjoy it as a winter warm-up. My dad says it's the best custard he's ever eaten! - Deb Brass, Cedar Falls, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine eggs, sugar, spices and vanilla. Blend in milk. Pour into a 1-1/2-qt. baking dish. Place baking dish in a cake pan in oven; add 1 in. water to pan. , Bake at 325° for 1 hour or until a knife inserted near middle comes out clean.
Nutrition Facts : Calories 208 calories, Fat 7g fat (3g saturated fat), Cholesterol 156mg cholesterol, Sodium 292mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 8g protein.
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