Filipino Custard Cake
This delicious Filipino classic is an indulgent, custard lover’s dream! It’s part cake, part custard, and all sugary delicious! Enjoy this luscious Filipino treat for a dessert you won’t soon forget!
What is Custard Cake?
This is a luscious Filipino dessert that merges the best parts of a flan and a cake. It has the rich dairy flavor of a flan even with an amazing caramelized sugar layer, but what makes this dessert over-the-top is that the flan is combined with cake!
What You Will Love About This Custard Cake
Every bite of this dessert is like a velvety dream. It has the most amazing texture and an even better flavor. If you bring this to the party you will be everyone’s favorite guest! I get asked for the recipe every time I make it, so I am very excited to share it with you!
Easier than it Looks!
This treat is a showstopper! Everyone will wonder how you did it, but the truth is it’s easier than it seems. If you can separate eggs you can make this delicious cake, I promise!
Fantastic Flavor Fusion!
So many cultures have their own version of custard and flan is a Filipino classic, but the flavors of this cake are familiar to a lot of different people. So many people will connect with this delicious dessert in a nostalgic and comforting way, making it the perfect dish to share!
Ingredients for the Custard Layer:
- Egg Yolks-Eggs are used in so many ways throughout this dessert. You will want to pick up a package of at least 18 eggs before getting started. Large eggs are the ideal choice for this recipe.
- Evaporated Milk-This ingredient is exactly what it sounds like, milk that has been heated to make the water within the milk evaporate. It is a shelf-stable dairy without any added sugars.
- Condensed Milk- Much like evaporated milk, condensed milk is heated to remove the water from the milk. What makes this product different is the added sugar it has.
- Salt-This ingredient is used to season the custard and bring balance to the sweet flavor.
- Sugar-Granulated white sugar is the perfect choice for this custard layer.
Ingredients for the Caramelized Sugar:
- Sugar-Granulated white sugar can be cooked into a lovely caramel for this dessert.
Ingredients for the Cake Layer:
- Egg yolks-Egg yolks give this cake a wonderful level of moisture and fat to complement the creamy flan layer.
- Sugar-Granulated white sugar is a great choice for this cake.
- Water-A little tap water helps add moisture to the recipe.
- Canola Oil-Canola oil adds fat and richness to the cake batter. Vegetable oil is an acceptable substitute in a pinch.
- Salt- Every sweet treat needs a little salt for balance.
- All-Purpose Flour-Flour is the basis of this cake and A.P. flour has a great texture for this cake.
- Vanilla Extract-A little vanilla extract helps to flavor the cake. Choose a nice high-quality vanilla for baking to get the best flavor.
Ingredients for the Meringue:
- Egg Whites-Save the whites from the other separated eggs for this layer. Be extremely careful not to get any yolk in these whites as it will inhibit the whipping capability of the meringue.
- Cream of Tartar-This ingredient acts as a stabilizer in the meringue.
- Sugar-Granulated white sugar is great for use in this meringue layer.
Make the Caramel Glaze for Leche Flan:
- Place the sugar in the pan and melt on low heat. Swirl the pan using a tong and keep it out directly away from the heat. Let cool and set aside. This process usually takes about 6-10 minutes.
Make the Leche Flan:
- Place the egg yolks and sugar-evaporated milk, condensed milk, and vanilla, if using, in a medium-sized bowl. Whisk until smooth. Set aside.
Make the Cake Batter:
- In a medium-sized bowl, combine the eggs, sugar, canola oil, water, and vanilla. Whisk until well combined. Sift flour and salt and mix until smooth.
Make the Meringue:
- In the standing electric mixer, add the egg white and mix at medium speed until frothy. Add the cream of tartar and mix for about one minute. Slowly add the sugar and mix on high until stiff peaks only. Stop mixing and set aside.
Assemble the Custard Cake:
- Using a spatula, fold 1/3 of the Meringue into the cake batter and gently mix. Continue with the remaining meringue until wholly folded and there are no white streaks. Strain the Leche flan mixture into the 8-inch x 3-inch deep prepared cake pan. Add the cake mixture.
- Preheat the oven to 350°F. Prepare a water bath to bake the cake in. Bake the cake in the preheated oven for 50 minutes, or until the cake springs back when pressed in the middle.
- Place the pan on the cooling rack and immediately run a knife at the edges of the cake and the flan. Place a plate with a rim on top of the cake. Flip over. Doing this releases the cake. If not, tap on the top of the pan. Remove the pan and refrigerate. Serve cold.
Expert Tips and Tricks
- To maximize your time, mix the custard while the sugar is melting. Just be sure to keep an eye on the sugar so it does not burn!
- The recipe calls for more egg yolks than whites, save three large whites for the meringue then store the remainder for light and fresh weekday egg-white omelets. Egg whites in an airtight container will keep in the refrigerator for up to four days.
- Do not overmix the meringue, just beat to stiff peaks then fold it into the cake batter.
- Prepare a water bath by filling a hotel pan with an inch or two of water. Bake the custard cake in the water bath. You can make a foil ring around the top edge of the pan for protection if you are nervous about splashes.
- Run the knife or offset spatula around the edge of the cake immediately after removing it from the oven.
How Do you Store Custard Cake?
- Store this Filipino Custard Cake in an airtight container in the refrigerator. It can be kept for up to five days.
What to Serve with This Custard Cake?
This cake is a beautiful end to any meal and it is so decadent it will be all you can handle for dessert! You can serve this on a holiday as an impressive celebratory cake or have it as a fun weekend indulgence! No matter when you enjoy this cake, try it with coffee! The slight bitterness of coffee is the perfect balancing element for this sweet and creamy Custard Cake.
WHAT SIZE OF PAN TO USE
- 8 inch x 3 inch deep cake pan.
More Recipes You’ll Love
If you loved this comforting Filipino dessert you will surely enjoy these other Asian dessert classics! Try one of my other dessert recipes for your next sweet adventure!
- How to Make Bud-Bud Balanghoy or Cassava Suman
- Filipino Mango Float Cake (Filipino Style Icebox Cake)
- Graham de Leche
- Pichi Pichi
- Bibingkang Malagkit Cooked in the Rice Cooker
For More Custard (Leche Flan Recipe):
- 8 inch x 3 inch deep cake pan
- electric mixer
- 8 Egg yolks separated from large eggs
- 1 1/2 cups Evaporated milk
- 1/2 cup Condensed milk
- 1/8 teaspoon Salt
- 1/2 cup sugar use this to caramelized
- 1/2 cup white granulated sugar
- 3 egg yolks separated from large eggs
- 1/2 cup white granulated sugar
- 1/4 cup water
- 1/4 cup canola oil
- 1/8 teaspoon salt
- 1 cup all purpose flour
- 1 teaspoon vanilla extract
- 3 egg whites separated from large eggs
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
- Make the Caramel Glaze for Leche Flan: Place the sugar in the pan and melt low heat. Swirl the pan using a tong and keep out directly away from the heat. Let cool and set aside. This process usually takes about 6-10 minutes.
- Make the Leche Flan: Place the egg yolks and sugar evaporated milk, condense milk, vanilla, if using, in a medium-sized bowl. Whisk until smooth. Set aside.
- Make the Cake Batter: In a medium-sized bowl, combine the eggs, sugar, canola oil, water, and vanilla. Whisk until well combined. Sift flour and salt and mix until smooth.
- Make the Meringue: In the standing electric bowl, add the egg white and mix at medium speed until frothy. Add the cream of tartar and mix for about one minute. Slowly add the sugar and mix on high until stiff speaks only. Stop mixing and set aside.
- Assemble the custard Cake: Using a spatula, fold 1/3 of the Meringue into the Cake batter and gently mix. Continue with the remaining, Meringue until wholly folded. And there are no white streaks. Strain Leche flan mixture into the 8 inch x 3 inch deep cake pan prepared pan. Add the Cake mixture and bake into the oven in a water bath. Preheat the oven at 350 F and bake the cake in a preheated oven for 50 minutes, or until the cake springs back when pressed in the middle. Place pan on the rack and immediately run a knife at the edges of the cake and the flan. Place a plate with a rim on top of the cake. Flip over. Doing this releases the cake. If not, tap on the top of the pan. Remove the pan and refrigerate. Serve cold.