Easy Custard Cake Food

EASY CUSTARD CAKE FILLING

Steps:

• Heat milk in microwave-safe glass or ceramic bowl in the microwave on high until hot but not boiling, 2 to 4 minutes. Combine sugar, flour, and salt together in a separate microwave-safe glass or ceramic bowl. Whisk hot milk into the sugar mixture gradually. Cook milk mixture in microwave on high in 1-minute intervals, stirring after each interval, until thickened, 4 to 5 minutes.
• Whisk eggs in a separate small bowl until pale and frothy. Whisk 1/3 cup of the milk mixture into eggs gradually, then whisk egg mixture into remaining milk mixture gradually until smooth custard forms. Heat custard in microwave on high until thickened, about 2 minutes more. Cool slightly; stir in vanilla extract. Chill custard in refrigerator until completely cooled, about 30 minutes.

EASY CUSTARD CAKE

Steps:

• Preheat oven to 325 F degrees. Grease and Line 8 inch x 8 inch baking dish with parchment.
• Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.
• Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two minutes Add the flour and mix it in until fully incorporated.
• Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded inches Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar.

EASY STRAWBERRY CUSTARD CAKE

Steps:

• Prepare cake mix using ingredients and directions as listed on the box.
• Place in greased and floured 9x13" baking pan.
• Cover batter with strawberries.
• Sprinkle strawberries with sugar.
• Pour heavy whipping cream over ingredients in pan.
• Bake at 350° for 50 to 60 minutes or until cake springs back when touched lightly.
• This will need to be stored in the refrigerator.

RHUBARB & CUSTARD CAKE

Steps:

• Make the roasted rhubarb first, carefully draining off the juices before you let it cool. Butter and line a 23cm loose-bottomed or springform cake tin. Heat oven to 180C/fan 160C/gas 4.
• Reserve 3 tbsp of the custard in a bowl. Beat the rest of the custard together with the butter, flour, baking powder, eggs, vanilla and sugar until creamy and smooth. Spoon one-third of the mix into the tin, add some of the rhubarb, then dot with one-third more cake mix and spread it out as well as you can. Top with some more rhubarb, then spoon over the remaining cake mix, leaving it in rough mounds and dips rather than being too neat about it. Scatter the rest of the rhubarb over the batter, then dot the remaining custard over. Bake for 40 mins until risen and golden, then cover with foil and bake for 15-20 mins more. It's ready when a skewer inserted into the middle comes out clean. Cool in the tin, then dredge with icing sugar when cool.

UPSIDEDOWN CUSTARD CAKE

Steps:

• Preheat oven to 180c/350f/ gas mark 4
• Whisk together custard powder and milk along with sugar and vanilla essence then heat on medium heat until thickened to desired consistency, when this has been done set aside to cool stirring occasionally to prevent skin forming.
• Cream icing sugar and butter together on highest setting until light and fluffy; add egg in two stages beating well after each addition. Now mix in vanilla (or almond) essence.
• Mix in flour with a wooden spoon ensuring it is mixed thoroughly
• Pour half of the custard into the bottom of the tin.
• With a small spoon, spoon the cake mix into the custard. Make sure you spoon in a ring round the edge so the mix doesn't push the custard to the top.
• When you've built up a few inches gradually close in over the top.
• When all the cake mix is used up, pour the remaining custard over the top and place in the middle of the preheated oven.
• Bake for 30-35 minutes until well risen or until a knife comes out clean,
• Serve immediately (with jam if using)

EASY SPONGE CAKE

Steps:

• Preheat oven to 180C (350F).
• Grease and flour two round 20 cm (8") cake tins using 1 teaspoon castor sugar and 1 teaspoon flour mixed together.
• Sift dry ingredients together 3 times.
• Separate egg whites from yolks carefully making sure no yolk is mixed into the white.
• Beat whites with a pinch of salt until stiff peaks form.
• Gradually add sugar and yolks one at a time. Add vanilla.
• Gently fold in the dry ingredients until just barely mixed through.
• Pour evenly into the 2 tins.
• Bake for 20-25 minutes.
• Turn out to cool on racks immediately.
• When cool, sandwich with jam and whipped cream. Ice and decorate top.

BAKED CUSTARD

Steps:

• In a bowl, combine eggs, sugar, spices and vanilla. Blend in milk. Pour into a 1-1/2-qt. baking dish. Place baking dish in a cake pan in oven; add 1 in. water to pan. , Bake at 325° for 1 hour or until a knife inserted near middle comes out clean.

LEMON CUSTARD CAKE

Steps:

• Tear angel food cake into bite-sized pieces. Place in a 13-in. x 9-in. pan. In a bowl, combine the pudding mix, milk and sour cream. Beat until thickened, about 2 minutes. Spread over cake. Spoon pie filling on top. Chill until serving time.

CREAM CUSTARD CAKE FILLING

Steps:

• Mix the sugar, flour and salt together in a double boiler and add the hot milk gradually, stirring constantly.
• Cook until the mixture thickens.
• Pour a small amount over the eggs and mix thoroughly; add back into the first mixture and cook for two more minutes.
• Remove from heat and cool; add vanilla.

SIMPLE CUSTARD

Steps:

• Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
• Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
• Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.