Easy Custard Pudding Cake
Easy Custard Pudding Cake

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, easy custard pudding cake. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Let's make the caramel sauce for custard pudding. Coat the inner surface of the custard cups with unsalted butter. This will make it easy to remove the pudding from the cups. EGGLESS WHOLE WHEAT CUSTARD SPONGE CAKE

Easy Custard Pudding Cake is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Easy Custard Pudding Cake is something which I’ve loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can cook easy custard pudding cake using 12 ingredients and 18 steps. Here is how you can achieve that.

The ingredients needed to make Easy Custard Pudding Cake:
  1. Make ready Caramel:
  2. Make ready 80 grams Sugar
  3. Take 2 tbsp + 1 tablespoon Boiling water
  4. Make ready For the sponge cake:
  5. Make ready 2 Eggs
  6. Get 40 grams Sugar
  7. Get 34 grams Plain flour
  8. Prepare Pudding mixture:
  9. Take 4 Eggs
  10. Make ready 60 grams Sugar
  11. Take 500 ml Milk
  12. Get 1 dash Vanilla extract

This pineapple custard pudding cake is baked in individual ramekins with pineapple chunks in the bottom and a soft, fluffy cake topping. It's not too sweet and gets a bit of pleasant tartness from the lemon juice. Beaten egg whites give the pudding cake its signature light, spongy texture. Crack the eggs into a bowl and beat with the sugar on low speed.

Instructions to make Easy Custard Pudding Cake:
  1. Preheat the oven to 170℃. Put hot water into a metal baking tray.
  2. Make the caramel. Put the sugar and 2 tablespoons of hot water into a pan and heat.
  3. Once it becomes a caramel color, turn off the heat and add 1 tablespoon of hot water. Pour into the cake pan.
  4. Put the milk for the pudding mixture into a pot with the sugar and heat until just before boiling.
  5. Make the sponge cake.
  6. Mix the eggs and sugar together until thickened.
  7. Sift the flour into the mixture.
  8. Use a rubber spatula to fold the flour into the batter. The sponge cake batter is complete.
  9. Make the pudding mixture. Beat the eggs. (If it's a pain to clean it first, you can just use the mixer you used for the sponge cake batter. Use low speed.)
  10. Add the warmed Step 4 to the mixture.
  11. Strain. (You can use the same sifter from sifting the sponge cake flour…)
  12. Strain again and add the vanilla essence.
  13. Pour into the cake pan over the caramel.
  14. Pour the cake batter on top.
  15. From the bottom up, it should be: caramel, pudding mixture, sponge cake batter.
  16. Bake in a water bath at 170℃ for 40 minutes.
  17. Let cool, then chill in the refrigerator.
  18. Once chilled, flip it over to finish.

Beaten egg whites give the pudding cake its signature light, spongy texture. Crack the eggs into a bowl and beat with the sugar on low speed. Do not allow the eggs to become fluffy or the pudding will have a foamy consistency. The amount of sugar can be adjusted if desired. I found this recipe on Cook.com in my attempt to find a thick custard-type recipe to fill a cake.

So that is going to wrap this up for this special food easy custard pudding cake recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!