"Three Layer" Custard Cake

Three Layer Custard Cake

This is called "Three Layer" Custard Cake because when you cook it for the prescribed amount of time, the top layer will be firm and toasted, the middle layer will be very loose like a pudding, and the bottom layer will firm up a but, but maintain the texture similar to a flan. It can be served warm or cold and is a nice and easy treat to make.

Ingredients

4 Eggs (separate whites and yolks)

1 1/4 cups white sugar

1/2 cup butter (melted and mostly cooled)

1/4 tsp salt

2 cups of warm milk (2%)

1 tbsp vanilla

1 cup flour

Powdered sugar for dusting

Cooking Directions

Heat oven to 325. Prepare a 8x8 pan with cooking spray.

Beat the egg whites with a hand mixer until stiff peaks form. Set aside.

In a stand mixer, mix the egg yolks, sugar, butter, and salt until the mixture is well combined.

Slowly add the milk and vanilla (slowly because it will make a mess).

Add the flour and continue to mix until well combined, scraping down the sides.

Remove bowl from stand mixer and hand fold in the egg whites, making sure to not over mix.

Pour into the baking pan and bake for 45-50 minutes, or until set. The middle should jiggle when you press down on it.

Once the dish has cooled a little, put in the fridge for at least 1 hour (longer is better).

Sprinkle with powdered sugar, add blueberries, raspberries, and/or whipped cream and serve.

We like to put the individual pieces in the microwave for 45-60 seconds to serve warm, but it is good either cold or warm.

Whipped egg whites

Wet ingredients

Slowly add milk

Add vanilla

Add flour

Fold in the egg whites

Pour into baking dish. It was "lumpy" but came out ok.

Bake for 45-50 min. I put on a baking sheet because I didn't know how much it would rise.

Finished. A little brown on top. Jiggly in middle. Didn't rise too much.

Add powdered sugar, fruit, and serve.