This is by far a recipe which looks most challenging and interesting, it is custard + cake = custard cake. Recipe taken from Home Cooking Rocks. Above is caramel set in bottom of pyrex bowl. Caramel made from boiling sugar and water till it become brownish.
Recipe calls from 6 eggs, but since mine are small, so i used 7 of them.
half a can of condense milk is used(1 cup condense milk = 250ml = 1/2 can), a pack of milk also used.
bottom of bowl is custard, top part is cake mixture, they won’t mix if cake mixture is done properly, meaning egg white are beat till stiff, therefore the cake mixture is actually quite airy and light, and will float on top.
before going into oven
baked bain-marie/water bath style, direct heat will cause the custard to become holey and not smooth.
done, the recipe specified baking time is 50 minutes to 1 hour, but i done it about 1 hour 20 mins as the custard are still not set. Anyway, should have taken it out slightly earlier because the cake mixture on top is a bit dry from the long baking time.
ta da, nice shiny custard cake, you will have to flip over the whole thing, so top of it is caramel/custard and bottom is cake. I ommitted lemon, so there is a strong egg smell, vanilla essence should have done the trick too, anyway, this taste quite like egg tart kinda custard.