Vanilla Custard Cream Cake

Ingredients

• 2 egg yolks (large)
• 0.25 cup granulated sugar
• 3 tbsp all-purpose flour
• 1 cup milk (warm)
• 0.5 tsp vanilla extract
• 4 eggs (large)
• 1 cup granulated sugar
• 0.5 cup butter (melted)
• 1 lemon zest (zest of 1 lemon)
• 0.5 cup milk
• 2.25 cup all-purpose flour
• salt (pinch)
• 2 tsp baking powder
• powdered sugar (for dusting)

Steps

1. 1

   Heat the milk in a saucepan until hot, but not boiling.

2. 2

   In a medium saucepan, whisk together the egg yolks, sugar, and flour until pale and smooth.

3. 3

   Slowly add the vanilla and warm milk, a little at a time, whisking constantly to avoid lumps.

4. 4

   Place over medium heat and stir continuously until the cream thickens and begins to bubble gently.

5. 5

   Reduce heat and cook for 1–2 more minutes until smooth and glossy.

6. 6

   Transfer to a glass bowl, cover with plastic wrap (pressed against the surface to prevent a skin from forming), and let cool completely.

7. 7

   Preheat the oven to 350°F (180°C). Grease a mini cheesecake pan or a jumbo muffin pan.

8. 8

   In a large bowl, whisk together the eggs and sugar until light and airy.

9. 9

   Slowly add the butter and milk, whisking continuously.

10. 10

    Stir in the lemon zest, then sift in the flour, baking powder, and salt.

11. 11

    Mix until just combined; do not overmix.

12. 12

    Pour the batter into the prepared pan.

13. 13

    Drop spoonfuls of cooled custard cream evenly across the surface.

14. 14

    Bake for about 40 minutes, or until golden on top and a toothpick inserted in the center comes out clean.

15. 15

    Allow to cool, remove from the pan, and dust generously with powdered sugar before serving.

Notes

Ensure the plastic wrap touches the surface of the custard while cooling to prevent a skin from forming. Do not overmix the cake batter once the flour is added to maintain a light texture.

Nutrition per serving

• dessert
• cake
• French
• custard
• baking
• lemon
• vanilla
• classic