(Filipino) Custard Cake
One of my favorite merienda back when I was still
working in PI in a busy Pasay-Makati area, this Custard Cake (Filipino style) was available in the nearby cheap bakeries, NOT in the more expensive ones, yet I loved it. It tasted good and was very affordable. My mother used to make them too when we had our own bakery, although when I ask my Nanay now for how-to's and recipes, she cannot recall anymore because of lack of practice.
In the past few days I had been experimenting with caramelizing sugar using microwave , then I could not take my mind off of what to do with my mini baking pans with caramel. I was considering preparing flans, or making bread pudding, or trying this custard cake. One morning that I woke up too early for my interview at another hospital, I (crazily) proceeded with baking these (and was done in time for preparation for my interview). I did not come up with the familiar taste I would have wanted to recreate, but I got approval from my kids and (most importantly) my hubby, so I will stick to this recipe from now on.
For the flan topping:
Caramelized pan
Leche flan mixture enough to create thin layers of flan for topping (I will show you later what to do with the rest of the leche flan mixture, aside from making them into leche flan)
Pre-heat the oven to 350 deg F. Put caramelized pans into bigger pans with water enough to cover the sides of your smaller pans up to the level of leche flan. Pour a thin layer of leche flan ONLY WHEN THE OVEN IS READY. Bake the flan for 15-20 minutes (depends on how hot the water you use for water bath) until flan is jelly-like wiggly at the center. Meanwhile, prepare your ingredients for the cake.
For the yellow pound cake:(I followed the instructions at the side of the box)
1 box Yellow cake mix
1 small vanilla instant pudding and pie filling mix
4 eggs
1 cup water
1/3 cup vegetable oil
Combine dry ingredients in one big bowl. Combine the liquid ingredients in another bowl. MIX ONLY WHEN FLAN IS READY. Beat these together for two minutes at medium speed then pour on top of baked flan. Continue baking these for 25-50 minutes depending on what size pan you used (I made small ones the size of custard cups and a bigger one in an 8-inch round pan so I had two different baking times).
Once done, let rest on a cooling rack for about 10 minutes. Loosen the sides with a spatula and invert onto a plate (or a bigger pan).
Now for your own preference, maybe instead of the pound cake recipe (I found this too heavy for me), you might want to experiment with plain yellow cake.
UPDATE:
Please see a similar and very creative post made by MaMely. Yummy!
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| From Custard Cake |
In the past few days I had been experimenting with caramelizing sugar using microwave , then I could not take my mind off of what to do with my mini baking pans with caramel. I was considering preparing flans, or making bread pudding, or trying this custard cake. One morning that I woke up too early for my interview at another hospital, I (crazily) proceeded with baking these (and was done in time for preparation for my interview). I did not come up with the familiar taste I would have wanted to recreate, but I got approval from my kids and (most importantly) my hubby, so I will stick to this recipe from now on.
For the flan topping:
Caramelized pan
Leche flan mixture enough to create thin layers of flan for topping (I will show you later what to do with the rest of the leche flan mixture, aside from making them into leche flan)
Pre-heat the oven to 350 deg F. Put caramelized pans into bigger pans with water enough to cover the sides of your smaller pans up to the level of leche flan. Pour a thin layer of leche flan ONLY WHEN THE OVEN IS READY. Bake the flan for 15-20 minutes (depends on how hot the water you use for water bath) until flan is jelly-like wiggly at the center. Meanwhile, prepare your ingredients for the cake.
For the yellow pound cake:(I followed the instructions at the side of the box)
 |
| From Custard Cake |
1 small vanilla instant pudding and pie filling mix
4 eggs
1 cup water
1/3 cup vegetable oil
Combine dry ingredients in one big bowl. Combine the liquid ingredients in another bowl. MIX ONLY WHEN FLAN IS READY. Beat these together for two minutes at medium speed then pour on top of baked flan. Continue baking these for 25-50 minutes depending on what size pan you used (I made small ones the size of custard cups and a bigger one in an 8-inch round pan so I had two different baking times).
Once done, let rest on a cooling rack for about 10 minutes. Loosen the sides with a spatula and invert onto a plate (or a bigger pan).
Now for your own preference, maybe instead of the pound cake recipe (I found this too heavy for me), you might want to experiment with plain yellow cake.
UPDATE:
Please see a similar and very creative post made by MaMely. Yummy!
hi there !!!thanks for posting this . i tried doing this and i had a problem with the custard part (undercooked).but instead of the yellow cake i used sponge cake and it tasted almost like the one you can buy back home ...
ReplyDeletethanks for sharing ...
Hi mumay,
ReplyDeleteYeah, I can imagine that sponge cake would be very good with this (just like in crema de fruta). We pinoys really prefer that silky consistency.
Oh gosh manang! THis is so yummy. I keep coming back for more of your delicious yummy filipino dishes.
ReplyDeleteHi anonymous,
ReplyDeleteThanks for the flattering remarks. :)
hi manang,i will try this one,it looks good.by the way i tried your leche flan recipe,and its perfect recipe,leche flan using egg whites,napa wow talaga ako sa texture nya..so creamy, and you are right na super rich talga pag eggyolks lang..thank you atlast my recipe na ako sa leche flan na hindi ma waste ang whites.;
ReplyDeletethank u so much for being so kind sharing recipes like this
anna
france
Hi Anna,
ReplyDeleteYou are so welcome! and thanks for leaving comments. It means a lot to me!
manang, hinahanap ko yung recipe mo sa cake ng crema de fruta, i can't find it here. wala na yung link. paki post po pag me time po kayo kasi po, ginamit ko yung mamon recipe to make a cake kaya lang na-overcook ko ata kasi dry. salamat po
ReplyDeleteelaine
Hi Manang. I was wondering if I could add a meringue mix with the yellow cake mix? Do youy think it would alright?
ReplyDeleteelaine,
ReplyDeleteI am sorry, kala ko na-submit yung sagot ko sa question mo dito. Anyway, if you click on th eleft link of crema de fruta, it will appear. If you don't see the whole recipe, just click on the title.
Hi Ailen, I'm sorry I don't quite get your question...what exactly are you trying to make?
I want to try making the custard cake. I was wondering If I could mix the meringue with the yellow cake mix??
ReplyDeleteAilen,
ReplyDeleteDo you mean, you want to use the meringue to make the yellow cake mix lighter and fluffier? You definitely can! Just adjust the sweetness.
The cake used in custard cakes found here in the Philippines is simply Chiffon Cake with some minor changes in the original chiffon cake recipe you would usually find in recipe books/the internet. Instead of the usual 2 1/4 cups of sifted cake flour, use 2 1/2 cups. Omit the salt as well. You can also add a tablespoon of grated calamansi rind for flavor. Pour the custard mixture (over the cooled caramel) in the pan then pour the chiffon cake batter. The batter will float on top of the custard mixture! Bake it in a baine marie. jun m.
ReplyDeleteHey June M.,
ReplyDeleteThanks for your valuable tips! I might try that this week. :)
hi. thanks for this wonderfull recipe. it's so yummy. :)
ReplyDeleteHi Mannoy,
ReplyDeleteThanks for your feedback. As soon as I have more free time, I will post about the real deal on Filipino custard cake.
Hi,thanks for this delicious recipe.I tried baking this but it did't come out very good.The cake was brilliant but the custard had bubbles appearance on it and not even or smooth.I am just wondering what caused this,Manang?Thank you for sharing your baking/cooking skills with us.God will bless you more and more.Lizz,fr.Down under...
ReplyDeleteHi Lizz, sorry for this late reply. Ngayon ko lang napansin. Probably the custard part was too thick (I used a very thin layer here) and the water bath very low, so that instead of "steaming" the custard was actually baked?
Deletehi manang I was wondering emimix po ba ang instant pudding and yellow cake mix together?mga dry ingredients po ba yan? kasi di ako masyado familliar hehehehehe
ReplyDeleteHi Anonymous, tama yun. Pareho silang dry ingredients. :)
DeleteHi manang i just make a custard cake now i hope it will be find and perfect this is the first time a make a custard cake thank's for sharing.
ReplyDeletecarol farrar
Hi carol,
DeleteI hope you will like it.
Maybe next time, try the one that does not use a cake mix. It's really the one we have back in the Philippines.
Hi manang thank's for responding me and you know my custard cake is so awesome and yummy. ang sarap sarap marami na ngang nag-rerequest sa akin my husband like it too he is so much. thank's again for the yummy recipe of custard cake.
DeleteHi Manang,
ReplyDeleteI'm about to try this recipe, but I want to make sure if I dont have to add the egg yolks in the cake batter? thanks in advance.
Hi Anonymous, in this recipe, I never said to separate the egg yolks with the whites...The cake instructions were exactly as it was in the box. Are you sure you are posting in the right recipe page?
DeleteYou also might be interested in trying the Custard/leche flan cake that is not a shortcut. I like that better. :)
oh, I saw your old posting, the cake was made from scratch, and yes it was the recipe of leche flan and chiffon cake. :)
DeleteOk..,the yolks are part of the liquid ingredients. In the video you will see that part of the procedure at 2:00 (minute)
Deletethanks a lot, btw I have tried your super soft ensaymada, first attempt was perfect. love it so much!
Delete