Magic Custard Cake Recipe (2024)

FAQs

What are the 3 types of custard? ›

There are three types of custard: baked, stirred, and frozen. Baked custards include bread pudding, flan, and cheesecake, and are prepared by baking in an oven or water bath. Boiled Custards include beverages like eggnog. Puddings, creme anglaise (krem on-GLAYZ), and pastry cream are some examples of stirred custards.

As the cooking temperature reaches somewhere near boiling (near 212 degrees F), the starch granules swell to their maximum size and burst open. Here most of the starch molecules escape into the recipe, releasing the water that had been absorbed by them to escape back into the mixture, resulting in thinning.

This type of custard cake is made of a chiffon or sponge cake base, then a creamy custard or flan, and finally, it is topped with a caramel syrup on top.

Pour the Ultramel, condensed milk, egg yolks, and lemon juice in a saucepan and heat it while stirring continuously. Keep stirring until the custard is thickened. Once the custard is thick, pour it into the biscuit base and set it to one side.

While most custard and pudding recipes both typically call for eggs, the main difference is that pudding uses a starch for thickening, whereas custard's thickening agent is the egg itself (or egg yolk, in most instances). Custard's texture also tends to be firmer than pudding.

In the USA it is more like ice cream, or frozen Yogurt, or what the local place in St Louis Ted Drewes calls “concrete”. In other word it's usually a chilled confection of the same consistency as ice cream and often served by itself in a pot.

However if the proteins are overcooked, either by using a temperature that is too high or just cooking for too long, then the proteins will come together so tightly that they will start to squeeze out water and this causes the weeping in an egg custard (or the scientific term for this is syneresis).

For a thick, hot custard you need to add cornflour (cornstarch) as a thickener.

The mixture will become velvety and thickened, but it will not be as thick as pudding. It will continue to thicken as it cools, so don't overcook or it can curdle.

Cheesecake is Technically a Tart

So, what we have is a dessert consisting of a pastry shell, a thick custard-like filling that can be sweetened with vanilla extract, limes, strawberries, chocolate, blueberries, or even pumpkin.

How do you thicken custard for a cake? ›

Using a Thickening Agent

For 1 cup (240 mL) of custard, use 2 tablespoons (17 g) of flour mixed with 4 tablespoons (59 mL) of cold water. Add the mixture into your custard ingredients as they cook on the stove. Use cornstarch as an alternative to flour. Cornstarch, like flour, requires cold water as a mixing agent.

The custard is ready when you can draw a clean line through it on the back of a spoon, using your finger. Strain into a clean jug and serve hot or cold.

Crème anglaise (French: [kʁɛm ɑ̃glɛz]; French for 'English cream'), custard sauce, pouring custard, or simply custard is a light, sweetened pouring custard used as a dessert cream or sauce.

The first option is to mix two tablespoons of flour with four tablespoons of cold water for every cup of custard you've made. Mix the flour into the water well, then whisk it into your custard mixture as it cooks on the stove. You can follow the same steps with cornstarch instead of flour if you prefer as well.

Sweet custards are more common, though, and they can take the form of a filling for a pastry, like crème patissière, or pastry cream, which is a stirred custard with added flour; or a sauce that's poured over a dessert, such as crème Anglaise, which is simply a thin stirred custard; as well as the main element of the ...

Custard is a creamy, light dessert or sauce made from boiling or baking an egg-and-milk mixture. Custards are of two types—stirred or baked. They are used as desserts, sauces, bases for other desserts, and some savory dishes, such as a quiche or a frittata.

Flan, or crème caramel, is a custard baked in a dish coated with caramelized sugar that forms a sauce when the custard is unmolded.

Most home cooks refer to frozen custard as ice cream, which is why many of our recipes at the Kitchn are also called ice cream, even though they contain egg yolks. Check out some of our favorite egg-based ice cream (aka custard) recipes. Ice Cream Basics: Recipe for a Custard Base.