Caramel:
1 cup granulated sugar
1/4 cup water
Custard
6 medium eggs
1 can condensed milk, large
1 cup fresh milk
1/4 cup granulated sugar
Cake
½ tsp. baking powder
¼ cup fresh milk
1/4 cup water
1 tsp lemon rind, grated finely
3 egg yolks
¼ cup-1 tbsp granulated sugar
¾ cup flour, sifted
Meringue
3 egg whites
¼ cup-1 tbsp granulated sugar
1/4 tsp cream of tartar
Method (Caramel)
1. Heat granulated sugar and water using medium heat until the sugar melts.
2. You may want to stir the sugar once in a while to make sure that everything is equally distributed within the area of the baking pan.
3. Once you get a golden brown colour pur it into 9 x 13″ baking pan
Method (Custard)
1. In a mixing bowl, mix using fork the egg yolks, milk and sugar. Make sure sugar is completely dissolved.
2. Pour the custard mixture in the baking pan with hardened caramel. Set aside
Method (Cake)
1. In a separate bowl, beat with a large spatula the egg yolks. Gradually add the sugar while beating until mixture is light lemon colored.
2. Mix the milk and water together.
3. Add flour alternately with the diluted milk.
4. Add the lemon rind and beat until smooth. Set aside
Method (Meringue)
1. Preheat oven to 180C or 350F.
2. Using a mixer, beat egg whites until fluffy then add the cream of tartar. Continue to beat on high until soft peaks begin to form.
3. Add the granulated sugar very gradually while continuously beating until meringue is stiff.
4. Fold in the cake mixture into the meringue mixture until well mixed.
5. Pour the whole mixture over the custard and make sure not to stir it.
6. Place the cake pan in a larger pan half-filled with hot water.
7. Place in the oven center and bake for 1 hour (or until firm) at 180C or 350F.
8. Remove the whole pan and place in a cooling rack, let it cool down to room temperature
9. Once cooled remove cake pan from the bottom pan, cool it down further. For best results refrigerate.
10. Remove from cake pan by running a knife on the edges and inverting to a platter. Place in fridge for at least an hour before serving.
Tip : Note that only a sponge-type batter will work when making a custard cake. DO NOT be tempted to short cut the procedure by using commercial cake mix or a recipe for butter-type yellow cake. Butter-type cake batter is too dense and it will sink into the custard. The result is that you won’t have separate custard and bread layers but a very dense cake with no real character.
http://judyscakesandtreats.wordpress.com/2011/03/23/custard-cake/
Photo Credit: http://simplyannes.blogspot.com/2006/10/i-couldnt-remember-anymore-how-many.html
