Magic Custard Cake
I hope you like it as much as my family does, because it sure disappears fast around here!
Featured Pinch Tips Video
- eggs, yolks separated & room temperature
- 3/4 c
- 1/2 c
- butter, melted
- 1 tsp
- 3/4 c
- all purpose flour
- 1 can(s)
- evaporated milk
- 1/4 c
- water, (as needed to make 2 cups)
- 3 Tbsp
- powdered sugar
1Preheat oven to 325 degrees. Spray an 8x8 inch baking dish with non-stick spray.
2Separate eggs, placing whites in a med. mixing bowl. Beat until whites are stiff & set aside.
3In another med. bowl, beat egg yolks with sugar until light.Add butter & vanilla and continue beating for another minute or so, then start gradually adding flour until it's completely incoroprated.
4Slowly add the milk and continue beating until it's well blended. Scrape the sides & bottom of bowl as the flour will settle fast. Using a whisk, gently mix about 1/2 the egg whites into the batter. Then pour that mixed batter into the remaining egg whites & whisk gently until completely blended.
5Pour batter into the prepared pan and bake for 40-70 minutes*, until top is evenly golden. *Check at 40 minutes because the time can vary with type of pan & oven. I used a pyrex dish and baked for 60 minutes. A dark or metal pan may cook faster. Also, It will rise up along the edges but not so much in the middle. This will settle during cooling.
6Cool completely & dust with powdered sugar. Refrigerate at least 4 hours or overnight for best results.