Mini Custard Cake (Chiffon topped with Crème Caramel)

Custard Cake resembles a chiffon cake

with a topping of sweetened milk and egg mixture known as custard.

Mini Custard Cake (Chiffon topped with Crème Caramel)

Ingredients:

Caramel:

1/2 cup Brown Sugar

1/2 tsp Lemon Extract

Custard:

3 Egg Yolks

1/2 can Condensed Milk

1/2 cup Low-fat Fresh Milk

1 tbsp White Sugar

Cake:

1/2 tsp Baking Powder

1/8 cup Milk diluted in 1/8 cup filtered Water

1/2 tsp Lemon Rind

3 egg Yolks

1/4 cup White Sugar

2/3 cups All-purpose Fkour, sifted

Meringue:

3 Egg Whites

1/4 tsp Cream of Tartar

1/4 cup White Sugar

Instructions:

Prepare the caramel.

In a shallow pan at medium heat, add-in the brown sugar and lemon extract.

Stir until the sugar melts (caramelized) and begins to boil.

When it starts to really thicken, immediately pour the sugar on the mini cake tins.

Divide it evenly between the mini cake tins.  (*I used 3 mini loaf pans.)

Spread it until it covers the bottom of the tins.

Set aside.

Make the custard.

In a medium mixing bowl, combine milk, egg yolks, and white sugar.

Stir thoroughly until well combined.

Pour the custard mixture into the mini cake tins with caramel.

Divide it evenly between the mini cake tins.

 Set aside.

Preheat oven to 175°C for 10 minutes.

Make the Cake.

In a large mixing bowl, beat-in egg yolks gradually adding-in the white sugar.

Continue beating for about 2 minutes.

Add-in half of flour; then add the milk mixture. Mix well.

Add-in the remaining half of flour. Mix again until well distributed.

Add-in the lemon rind; Beat until smooth in consistency.

Set aside.

Make the Meringue.

In a large bowl, beat the egg whites with an electric mixer in high speed until bubbly.

Add-in cream of tartar, and continue beating about 3 minutes in high speed, or until fluffy.

Gradually add the white sugar, and continue beating until the meringue becomes is shiny and firm.

Fold the cake mixture into the meringue until well blended.

Pour the folded mixture into the cake tins with custard mixture.

Prepare a roasting pan.

Pour-in hot water into shallow roasting pan, about 1 inch in depth; Place the cake tins into the roasting pan.

Place the roasting pan with the cake tins in the preheated oven, and bake for about 15~20 minutes or until a knife inserted into the custard cakes comes out clean.

Remove custard cakes from the oven and allow the temperature to cool down.

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

Happy Eating!!!

I used these milk.

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