I was thinking that maybe just spraying the pan with bakers spray, the one that has flour in it may help, I was also tosing an idea around my head that maybe coating the pan with melted chocolate may serve the same purpose, however I am affraid that the chocolate may burn easier then the caramel would. 2. Totally different. God bless! Hi Connie, anyway, thanks sa mga recipe mo.. it’s a great help for me na nagsisimulang maging hobby ang cooking..nag baked din ako kanina ng Baked Macaroni & it’s a success! hi mam! i try baking it again, i go back to your instruction how to caramelized d sugar, and guess what? :D. I tried making it last night peru my custard is not cook enough still soft and my cake already over cook… please advise…. I am trying to duplicate a combination of rice pudding and custard that my grandmother used to make.it had raisins and sweet Marsala wine in it and you could cut it w/a knife.also she baked it in a crockery mixing bowl. Also, my cake top browned too soon (20 min into the oven) tented it the rest of the time so the top was not too crusty. What is this blog about? nice recipe… i used to eat this when i was a kid… from the local bakery near my grandparent’s house since nobody baked among my relatives back then. Pour into prepared baking pan and bake for 40 -50 minutes, or until set. Lemon rind (or even strips of lemongrass) is a common ingredient for leche flan. Thanks for this recipe. Cakes, cookies, mashed potatoes, and shredding chicken! ms.connie, i’ve got a problem! hope you can help me with this. You can always ask the store employees where the cake flour is. This is so good. wow! That is lovely! Change the amount and the cake might be too sweet in relation to the custard. Thank you Ms. Connie! Thank you soooo much. may i ask if pyrex baking dish can stand the heat of the oven. hi again ms connie, :D. 2 yrs after my first caramel custard cake, it is on its way to becoming a tradition. i have been following your blog for more than a year now. great recipe! thanks ate connie, more power po. Now you mix the egg yolk and egg white mixtures together. Can I use all purpose flour instead of cake flour??? would i still need to place a pan filled with hot water under the pie pan? i’m afraid baka mabasag sa sobrang init. Any tips? :). Add the vanilla extract and continue mixing. 5 whole eggs 1 can condensed milk (390g) 1 can evaporated milk (370ml) 1 tsp vanilla extract (or lemon zest) FOR CAKE. i’ve been wanting to bake custard cake and now i found the recipe..your recipe..but im not quite sure what exactly is 1/4 c. minus 1tbsp white sugar?how do i make the measurements?and regarding the cake flour,can i use all purpose flour?pls help!thanks!im so excited to try this one! Make them up for the family or … Just want to double check do you put the cake in the fridge first then invert it or invert the cake first and then put in the fridge? Hi ms connie! It is canonigo. I’m not good at making this. !..wink..wink :). Dusted with powdered sugar, this easy cake recipe is a showstopper that’ll everyone wondering how you made the magic happen. just tried this…super yummy…thanks for the recipe. to bond with alex… I am having some trouble with the caramel. 5. Ingredients 14pcs. A quick question: I have a friend who is lactose intolerant and so I was hoping to make this without any dairy. Thanks you for sharing this recipe, one of my favorite that I really miss in the Philippines! Please try again. if my husband is diabetic? Thank you for reading In some versions, it is very similar to leche flan. I note that your ingredients for ‘basic sponge cake’ and sponge cake for ‘the prefect custard cake’ are slightly different. its called chocoflan, u can use a store bought ready to use cake mix instead of made from scratch cake batter. The batter does floats perfectly on top of the caramel so it should be perfect. Please response.. Great recipe! without the water?thanks again!! Published on 07/26/2020 in Modern Filipino, Sweets & Desserts, Cakes & Cupcakes. Can’t say about the temp and baking time though. I’ve been browsing a lot of website regarding cooking and baking, and your website is simply awesome! Jo Anne, “shrunk a bit” and “pulled away” from the sides are caused by too high temp or overbaking. Thanks in advance. just want to make it sure. anyway, i just want to ask about the custard cake recipe. I made the caramel the way you described (melting sugar with water and immediately pouring it in the pan) but I just can’t seem to get it all out. Thank you for this recipe I made it for my employee and he is already asking for another. I feel my life is complet now…. LOL! You’ll still have to pour in the custard before the batter. Hello Miss Connie. it looks very yummy..halos maubos ng hubby ko ang dalawang llanera.. This is my first time making it and I just took it out of the oven. After all the flour and milk have been added, mix until the batter is smooth. Custard Biscuit Pudding – Dessert recipe. how it is ,the problem is who will eat this? Its like a creamy white of sugar and egg yolks in a bowl. Apply heat and cook the mixture. The answers to all your questions are there. !wow im so happy!! If I do have to use a bigger dish, would a round corning ware casserole dish either 1.5 qt or 2.5 qt do? After an hour or two, you can continue cooling it in the fridge if you’re really in a hurry to serve it. This is an upside-down cake and so the top becomes the bottom, and out of view, when you serve the cake. however, when i inverted it, the custard cracked in some parts. Same problem as my chiffon cakes, the “holes” in the cake are not as fine as the ones in store bought cakes. John curtis, Hi! Let the cake cool COMPLETELY before attempting to cut into it. Hi Connie, I see this recipe has been here for a long time, I was wondering if you can help me figure something out. Love it. LOL. I spend my time developing recipes that my family and friends will love and then I share them with you! #custardcreamdonut #craevings I noticed that you didnt put C.O.T in one of your ingredients here. hi miss connie.can i use plain flour instead of cake flour?thanx! Ube Cheese Condensed Milk Cupcakes. mango cake. connie,what if i opt not to make d cake and replace it with a store-bought chiffon cake? INGREDIENTS For Crema De Fruita: 7pcs Egg yolk- Large Size 2cups Cake Flour 1 1/2cup Water 3/4cup White Sugar 1tsp. Want create site? Winter Special Parantha by Punjabi Cooking. Everything © Connie, Speedy, Sam & Alex Veneracion. It is these bubbles that will give volume and the light texture to your cake. i hope someday i can make something like this. I have to make this soon! used to get the same result: more custard than cake (nothing wrong with that though :D)… anyways, i adjusted it and used only 2/3 of the original custard recipe and it turned out great still :), hi po ms connie..mahilig po sa mga cake at ibang desserts..isa po kau sa dalawang site n binibisita ko if gusto ko mgluto…this custard i made it for the first time eh perfect n agad…usually pg first lagi may mali..pero ito ang da best…thanks po…for sharing ur talent in cooking n baking. if so, around how many do you think should i use to get the equivalent of the 6 whole eggs? I am not sure but I didn’t seem to find any instruction about mixing the milk and flour mixture with the egg yoke and egg white mixture. I like that you also included making the caramelize sugar. I cannot, however, guarantee the results. The icing is not to my panlasa, well, hindi pasa sa Pinoy na dila :) Please upon my pleading, can you find it in your heart to experiment on this and duplicate or at least match Estrel’s cake and especially the icing. and then i came upon this glorious sight. I made custard cake his afternoon and will bring it to hubby’s office. thanks! I really love your site! I always add cream of tartar on on my egg white mix on my chiffon cake. I am very grateful for this recipe of which I did 2 batches followed recipe to the “T” here’s the bombshell: 1st batch done in a BUNDT pan the suggestion I have is NOT TO OVERWHIP THE EGG WHITE which I did with this batch it disappeared into the custard when pouring it is HOWEVER it still came out wonderfully. can i do the custard with all egg yolks? I want to pour melted chocolate on top of the custard after all is set. I haven’t tried but by reading it I can already taste it is delicious. I was actually looking for a recipe to use for my graham pie crust which i bought because it was on clearance sale. If the top begins to get too brown before the cake is done, cover loosely with foil to avoid over-browning. I did your special puto cheese recently and it was a success. Buttercream Icing Ingredients: 2 cups Lard / vegetable shortening 1 1/2cup condensed milk 3cups Powder sugar 1/2cup All purpose cream 2tbsp. Thanks for the recipe Connie! My cake came out of the oven looking perfect, allowed it to cool in the counter whereupon it shrank off from the sides of my dish! I love the sugar sculpture on top! I thought I have beaten the egg whites to the stiffness that you suggested, I probably have not. Madiskarteng Nanay by mhelchoice . The milk is easy to substitute for soy milk, but can you recommend a substitute for the condensed milk? actually, naka trice na po akong gumawa, its really masarap, but im not successful sa caramel, hindi nag kulay amber ang upper portion ng custard ko… what kind of sugar ba gagamitin ko.? Tocino del cielo is made with eggs and sugar. CUSTARD 3pcs Egg yolk 1cup Condensed milk (any brand) is it okay if I skip the caramel on the pan? Stir: Stir until the chocolate is melted. one thing lang na notice ko, walang oil or butter yung batter? Why? Custard 1/3 cup Corn flour 3 cups Evaporated milk 390g. That sure looks like a perfect Custard Cake. Yan ang custard cake! Thank you Thank you mwahhhhhhhhhhhhh Love love all ur recipe, hi ms connie..:) just want to ask, can i use the custard ingredients here as filling for an egg pie? that’s a perfect custard cake…and what a way gagawa ulit ako nito next time pero mas mkapal na yung cake kesa custard.. yung nagawa q kasi ngaun mas mkapal ung custard eh.. After the cake is cooled in the refrigerator does the caramel stick to the bottom of the pan? 4. Bless you for sharing this wonderful and flavorful recipe and to all continue to be encouraged and loving your kitchen. hi maam connie, Madiskarteng Nanay by mhelchoice . Try these…. See more ideas about filipino recipes, recipes, food. so whole eggs po ginamit nyo sa custard?hindi ko pa po kasi nasubukan yun for the leche flan,wow, interesting.naalala ko po tuloy yung nabasa ko sa isang asian recipe for leche flan,whole eggs ang ginamit,gusto ko po sanang subukan pero nagdadalawang isip ako pero now i wanna try it w/ your recipe. :). Pyrex ovenware was created for conventional ovens unless otherwise specified. Nakakagutom. but most of the time, sunog yung bottom and sides. Egg yolks Ganache 400g. I’m planning to bake this one on Sunday. I wish I could post a photo. You might be underbeating the egg whites. 2. Thank you, am making this. Butter-type cake batter is too dense and it will sink into the custard. Is there any specific instruction when doing it? But I can’t vouch for the results. anyway, I just trimmed off the excess custard to make it the perfect custard cake that it should be. thanks po…. May 6, 2020 - So chewy yummy Sana ay subukan nyo at paniguradong magugustuhan nyo Ang lasa 340g. Combine the egg yolks and condensed milk in a cooking pot. You should check if the thermostat control of your oven is working. No-Bake Milo Roll Cake Had it for dessert, I’m sure it will taste even better well chilled (couldnt wait) Need to work on my cake tho, not as spongy as I would like it to be. of sugar little by little while beating continuously. That’s so interesting. Hope they enjoy baking it too. You know, room temperature varies — higher in the tropics; lower in the northern and southern hemispheres. Riah, I didn’t witness how you executed the recipe — how can I make an intelligent advice? i have the photos of my custard cake pero d ko alam kung pwede ako dito mag upload… I used a large rectangular Anchor (glass) baking pan. You inspire mo to try your other recipes thank you again and you’re a big help. As all my cakes do, an oven defect I tell myself. So I tried making it. REad the label. :). I never found a recipe for this until today.My children will surely enjoy this just as I had many years ago. My niece and I made it last Christmas and the whole family LOVED it! I’m going to try it next time I have a party! Salt. thanks a lot.. Read the entire post. This cake looks so good! Chiffon cake is a sponge cake but it contains oil. Or do you put it in the cake when its cooled enough down and then refrigerate it? ask ko lang po ilang cup po yung pag nag carmelize? I’m going to try this one out. Sure, the custard will bake. Yep, it’s a sponge cake — no oil. Puto (rice cake) on itself is already a treat, imagine eating it with flan (custard). With so much baking going on in the house these days, I just might attempt that. If it comes out clean, the cake is done. Oh my, my mouth is just watering looking at this! how long does it last if kept under room temperature or if placed at the fridge. Having a passion for cooking and baking and a desire to be healthy has lead me on an adventure in my kitchen because food that is good for you should taste good too. It’s out of the oven now, cooling for the next hour. thank u miss connie! many thanks. Puto Flan or Leche Puto. They are great finger food or dessert. would it make a big difference if i use evaporated milk instead? It’s cakey, custardy, and full of creamy goodness all in one delicious bite! my friends loved it!!!!!! 2.) 4 egg whites 1/4 cup sugar 1/4 tsp cream of tartar i baked at around 10pm and to my delight, i made the perfect custard cake! i agree with speedy that hi ms. connie! Macapuno 390g. !i wish i could show you the pictures>>i took pictures and posted on may fb account..thanks again..it looks like your custard cake!!really! The custard and the topping for this recipe seemed to be the only things that worked. Any suggestions for me? And I never recommend anything that I haven’t tried. This set of three spatulas in various sizes and shapes will make cooking everything from dinner to dessert a breeze. If they’re small, the proportion would get screwed. thanks. i planned to make this cake this coming thursday for our small gathering on friday evening. 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