Mexican · Dessert
Caramel Custard Cake
A lightened Mexican-style caramel custard cake that bakes a soft sponge layer beneath a silky flan custard in one tin, with skim milk and condensed milk swapped in to keep the custard rich-tasting without the usual cream, and fresh orange added to brighten the caramel.
$1
20 minsPrep
38 minsCook
133 minsTotal
MediumLevel
Nutrition per serving
181Calories
6.6gProtein
3.4gFat
30.5gCarbs
19gSugar
0.5gFiber
146mgSodium
97mgChol
1.2gSat Fat
163mgPotassium
103mgCalcium
1.1mgIron
0.5mcgVitamin B12
3.8mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Mexican Lager
local
Café de Olla
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 170°C and set a water bath (a larger roasting tray half-filled with hot water) ready for the 10cm cake tin.
2
Melt the 22g sugar with the water in a small pan over medium heat, swirling gently, until it turns deep amber, about 4-5 minutes, then pour immediately into the base of the ungreased 10cm cake tin, tilting to coat.
3
Warm the skim milk gently until just steaming but not boiling, then whisk in the condensed milk and vanilla extract until combined; set aside to cool slightly.
4
In a separate bowl, whisk the egg lightly, then slowly stream in the warm milk mixture, whisking constantly to avoid scrambling the egg.
5
Sift the cake flour, baking powder and cinnamon together, then fold gently into the egg-milk mixture until just combined and no lumps remain.
6
Pour the batter carefully over the caramel in the tin, then lower the tin into the water bath so water comes halfway up the sides.
7
Bake for 35-40 minutes until the top is golden and a skewer inserted in the centre comes out clean; the custard layer should still have a gentle wobble.
8
Remove from the water bath and cool in the tin for 15 minutes, then run a knife around the edge and invert onto a plate so the caramel pools on top.
9
Chill for at least 1 hour so the custard layer fully sets and the caramel sauce settles.
10
Scatter the orange segments and zest over the top just before slicing and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.8 oz22g melted to caramel sugar white
- 0.4 oz10g water
- 11 egg, beaten (50g)
- 3.2 oz90g warmed skim milk
- 0.6 oz18g condensed milk
- 0.1 oz3g vanilla extract
- 1 oz28g sifted cake flour
- 0.1 oz1.5g baking powder
- 0 oz0.5g cinnamon ground
- 0.4 oz12g zested, segmented orange
