Cece's Custard Cake

Yummy dessert!

Baking cake gently using a water bath method.

Custard/Leche Flan on top  and soft mamon cake at the bottom

Baked cake!

Caramel:

1c. sugar

1/4c. water

Custard:

6 eggs at room temperature

1 can condensed milk(13-14 oz)

1 can evaporated milk

1/2 c. sugar

Cake:

6 egg yolks at room temperature

1/2 c. sugar

1- 1/2 c. cake flour, sifted

1t. baking powder

1/2c. milk diluted(1/4c. milk mix with 1/4 c. water)

1t. finely grated lemon rind

Meringue:

6 egg whites at room temperature

1/2t. cream of tartar

1/2 c. white sugar

Caramel:

1. Preheat oven to 350F(180 C). prepare a 9 inch round pan.

2. In a heavy deep saucepan,combine water and sugar(don't stir) over a medium heat until dissolved. 

3. Brushing  down sides of pan with pastry brush dipped in cold water.

4. Bring to boil over medium- high heat for 8-10 minutes or until dark amber.

5. Immediately pour onto prepared pan. Set aside.

Custard:

1. In a bowl,mix egg yolks and sugar, do not beat.

2. Stir to blend or until sugar dissolved.

3. Strain through a sieve into caramelized pan . Set aside.

Cake:

1. In a bowl, mix egg yolks and gradually add sugar beating the mixture until light and lemony  color.

2. Add flour alternately with diluted milk (beginning and ending with flour)

3. Add grated lemon zest.Beat until smooth  and no lumps, set aside.

Meringue:

1. Using an electric mixer, beat egg whites until frothy, add cream of tartar beat until soft peaks forms.

2. Add sugar gradually beat until stiff and glossy.

3. Gently fold meringue to the cake mixture until well blended,scrape the bottom of the bowl as you fold.

4.Pour over custard. Do not stir!

5.Place cake pan in a roasting pan half filled with hot water.

6.Bake for an hour or until toothpick comes out clean.

7. Transfer pan(roasting pan) to rack. Let cool until room temperature. Remove cake pan from water and let   

    it cool completely.

8. Run a knife around the edges of pan. Invert into serving platter. Chill before serving!