I made my first custard cake in March 2012. I’m quite impressed that it is almost a year before I’d make it again. I actually planned on making a chocolate version but I saw the box of caramel cake mix and I thought, hmm, a layer of caramel base, custard, and caramel cake sounds interesting. So at the last minute I decided on Custard Caramel Cake instead. Yes, you’ve read it right, a caramel cake box mix. Guilty as charged.
|Custard Caramel Cake|
FOR THE CUSTARD(FLAN)
- 1 cup of sugar
- 1/4 cup of water
- 1 package of Cream Cheese, softened
- 4 eggs
- 1 can evaporated milk
- 1 can of condensed milk
- 1 teaspoon vanilla extract
- 1 quart of water
- 1 box of caramel cake mix
- 3 eggs, separated
- 1 1/3 cups of water
- 1/4 cup of oil
- 1/4 cup sugar
- extra oil to brush the bundt pan(or use PAM spray)
FOR THE CAKE
- For the custard or flan, make my flan with cream cheese recipe (or use your own flan recipe).
- In a pot, combine 1/4 of water and 1 cup of sugar. Bring it to a boil while whisking in medium-high heat. Once it starts to boil, turn down the heat to medium-low and stop whisking. Just let it simmer until golden brown.
- In a mixer beat cream cheese until light and fluffy. Add 4 eggs, but one at a time. Scrape the sides of the bowl after adding each egg. Then add evaporated milk, condense milk and vanilla. Continue to beat until smooth. Transfer this into a huge bowl so you can use the mixer for the cake, unless you have 2 mixers of course. Set the caramel and custard batter aside until everything is ready to pour into the bundt pan.
- For the cake: In a mixer, beat 3 egg yolks, the cake mix, water, and oil until everything is incorporated.
- In a separate bowl, beat the egg whites until frothy then add the sugar. Continue to beat until stiff, almost like the meringue consistency.
- FOLD IN(refer to Notes below on folding technique) the egg whites batter into the cake batter. Once done folding, the result should be thinner than the usual cake batter.
- Preheat the oven to 325°.
- Lightly brush the bundt pan with a little bit of oil, or spray it with PAM. Pour the caramel glaze in the bottom. Pour the custard batter next. Then the cake batter. DO NOT MIX OR STIR the two components together.
- There might be leftover cake batter. Pour it in another pan or cupcake pan to bake or discard, it’s up to you.
- Pour water into a huge roasting pan. Carefully place the bundt pan into the roasting pan. Transfer the pan into the oven to bake for 45 minutes.
- Once done baking, let the cake completely cool in a rack, then finish chilling in the fridge for 3-4 hours.
- When ready to serve, carefully run a butter knife in the edge of the bundt pan then flip it on top of a cake stand or platter big enough for the cake to fit.
Refer to this video on how-to fold.
It’s not the most good looking and photographed custard caramel cake but it sure tastes good.
Especially the day after coz it tastes so much better after chilling overnight in the fridge.