Caramel Custard Cake That Melts In Your Mouth

How to make Caramel Custard Cake, so rich and creamy that melts in your mouth.

Here's what you'll need:
CARAMEL:
1/2 cup sugar (100g)
3 tbsps water + 2 tbsps

CUSTARD:
2 whole eggs
2 egg yolks
1/2 cup sweetened condensed milk (150g)
1 cup evaporated milk (250ml)
1/2 tsp vanilla extract (3ml)
a pinch of salt

CAKE:
2 egg yolks
3 tbsps oil (45ml)
1/2 tsp vanilla (3ml)
1/4 cup milk (60ml)
1/2 cup all purpose flour (62g)
1/2 tsp baking powder (3g)
1/2 tsp salt (3g)
3 egg whites
1/2 tsp white vinegar (2ml)
1/4 cup sugar (50g)

1. CARAMEL: In a sauce pan, cook sugar and 3 tbsp water over medium heat until golden. When it's golden add 2 tbsp water. Turn off heat and pour caramel into a 10x5 loaf dish. Set aside to cool down.
2. CUSTARD: Mix together eggs, egg yolks and condensed milk. Add evaporated milk, vanilla and salt. Mix well. Set aside.
3.CAKE: In a mixing bowl, mix together egg yolks, oil and vanilla extract. Add milk and mix. Sift-in all purpose flour, baking powder and salt to the mixture. Mix until smooth. Scrape sides and bottom. Set aside.
4. In a separate bowl, beat egg whites and vinegar until frothy. Then gradually add sugar. Continue beating until medium peaks. Add a dollop of egg whites to the base mixture. Fold until the base mixture is loosen. Add the loosen mixture to the rest of the egg white mixture. Pour the custard mixture to the prepared loaf dish with caramel. Then place the cake batter.
5. Bake in a preheated oven at 180C/350F for 45-50 minutes or Bain Marie for 50-55 minutes or until cake tester comes out clean when inserted. Let it cool down completely. Serve and enjoy


Food for the soul:
Psalms 103:13 As a father has compassion on his children, so the Lord has compassion on those who fear him;


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