Cake Flan (Custard Cake)
Place the cake pan in a larger pan (roasting pan) half-filled
Ingredients :
Caramel
· 1 cup sugar
· 1/4 cup water
Custard
· 6 eggs, at room temperature
· 1 can condensed milk
· 1 can evaporated milk
· 1/2 cup sugar
Cake
· 6 egg yolks, at room temperature
· 1/2 cup sugar
· 1-1/2 cups cake flour, sifted
· 1 tsp. baking powder
· 1/2 cup milk diluted (1/4 cup milk mix with 1/4 cup water)
· 1 tsp. finely grated lemon rind
Meringue
· 6 egg whites, at room temperature
· 1/2 tsp. cream of tartar · 1/2 cup sugar
Cooking Procedures :
Caramel
1. Preheat oven to 350°F (180°C). Prepare a 9-inch square pan
2. In a deep heavy saucepan, combine sugar and water (don’t
stir) over medium heat until dissolved. Brushing down sides of
pan with pastry brush dipped in cold water.
3. Bring to a boil over medium-high heat for about 8-10
minutes or until dark amber.
4. Immediately pour onto prepared pan. Set aside.
Custard
1. In a bowl, mix egg yolks, milk and sugar. Do not beat.
2. Stir to blend or until sugar completely dissolved.
3. Strain through a sieve into the caramelized pan. Set aside.
Cake
1. In another bowl, beat egg yolks. Gradually add the sugar
and continue beating until mixture is light lemon colored.
2. Add flour alternately with the diluted milk (beginning and
ending with flour).
3. Add grated lemon. Beat until smooth and no lumps occur.
Set aside.
Meringue
1. Using a stand mixer or electric hand mixer, beat egg whites
until frothy. Add the cream of tartar. Continue to beat on high
until soft peaks begin to form. Add sugar very gradually and
continuously beating until meringue is glossy and stiff.
2. Gently fold the cake mixture into the meringue until well
blended, ensuring that you scrap the bottom of the bowl as you
fold.
3. Pour over custard. Do not stir.
4.
with hot water.
5. Steam-bake in center of oven for about 1 hour or until firm
and cake tester inserted comes out clean.
6. Transfer pan (roasting pan) to rack. Let cool until room
temperature. Remove cake pan from water to let cool
completely.
7. Run knife around the edges of pan. Invert onto a serving
platter. Chill before serving.
Pecan Praline Creme Brulee
To make this a bit easier, place the pan with creme brulee
dishes in the oven before adding water to the larger pan.
Creme brulee baking dishes come in many sizes, so time
according to depth of the dishes. The finished custard should
be set but the center will move slightly when jiggled.
Ingredients:
 1 cup heavy whipping cream
 3 large egg yolks
 1/4 cup sugar
 1 1/2 teaspoons vanilla
 1/2 teaspoon butter pecan flavoring, or more vanilla
 4 tablespoons granulated sugar, for topping
 ***
 Simple Sugared Pecans
 1/3 cup pecan halves
 1 tablespoon butter
 1 tablespoon brown sugar
Preparation:
Preheat oven to 350°.
In a saucepan, bring cream to a boil.
Meanwhile, whisk egg yolks with granulated sugar and
flavorings. Slowly whisk the hot cream into the egg yolk
mixture until well blended. Place 4 shallow individual 1/2-cup
baking dishes in a large baking pan. Pour cream mixture into
the baking dishes. Pour boiling water into the baking dish to
about halfway up the small baking dishes. Carefully place the
pan in the oven. Bake for about 20 minutes, or until the
centers barely move. You may have to adjust baking time,
depending on the size of the baking dishes.
Toast pecans in a dry non-stick skillet, stirring constantly,
until lightly browned and aromatic. Add butter and brown
sugar; continue to cook over low heat, stirring, until pecans
are glazed. Put pecans into a dish and refrigerate.
Cool the creme brulee then chill for about 4 to 6 hours or
overnight.
Sprinkle each creme brulee with 2 to 3 teaspoons of sugar.
Carefully torch to melt the sugar, moving and taking care not
to burn. Or, place under the broiler, turning and watching very
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closely, until sugar turns a darker brown, about 1 1/2 to 2 minutes. Pour mixture into pie crust, sprinkle lightly with
minutes. A cooking torch is good to have if you make this cinnamon. Bake at 375° for 20 minutes, until set. Serve cold.
often. You have much more control on melting the sugar,
which forms the famous crust. Spiced Pumpkin Custard

Top each creme brulee with a few of the glazed pecans. Scroll down to see more pumpkin dessert recipes

Creme Caramel Ingredients:
 3 cups half-and-half
A creme caramel recipe, baked custard in individual dishes  6 large eggs
with caramelized sugar topping.  1/2 cup granulated sugar
 1/2 cup brown sugar, packed
INGREDIENTS:  1/3 cup molasses
 1 cup sugar, divided  1 1/2 teaspoons ground cinnamon
 3 whole eggs  1 teaspoon ground ginger
 3 egg yolks  1 teaspoon ground nutmeg
 2 cups milk, very warm  1/8 teaspoon ground cloves
 1 1/2 teaspoons vanilla extract  1/4 teaspoon salt
 3 cups puréed pumpkin, or about 1 1/2 cans
PREPARATION:  Whipped topping or sweetened whipped cream
In a heavy saucepan over medium heat, melt 1/2 cup sugar,
stirring constantly, until golden brown. Remove from heat; Preparation:
immediately pour about 1 tablespoon into each of 6 (6-ounce Butter a shallow 2-quart baking dish. In a small saucepan,
size) custard cups. Set aside. bring half-and-half to a simmer; set aside. In a medium mixing
bowl, beat eggs, sugar, molasses, cinnamon, ginger, nutmeg,
In a bowl, combine eggs, egg yolks, and remaining sugar; and salt. Mix in pumpkin and warm half-and-half. Pour
blend well. Gradually stir in the heated milk, then stir in the mixture into prepared baking dish. Set dish in a large baking
vanilla. Pour into prepared custard cups. Set cups in a large pan. Add hot water to the large pan to a depth of about 1 inch.
baking pan, place on the oven rack, then add very hot water to It should come about halfway up the side of the inner baking
the pan, up to within about 1/2-inch of top of custard cups. dish. Bake at 325° for about 1 hour and 10 minutes, or until
Bake custard at 350° for 45 to 50 minutes, or until a knife custard is set in the center. It should only jiggle very slightly.
inserted in center comes out clean. Remove cups from hot Cool completely before serving; can be covered and
water right away. Cool for 5 to 10 minutes; gently and refrigerated overnight. Serve with a dollop of whipped cream
carefully loosen sides of custard with a narrow spatula then or whipped topping.
invert on serving plate. Drizzle and spoon any remaining
caramel in cup over the custard. Bourbon Custard Recipe

Refrigerate and unmold to serve the creme caramel cold. Bourbon custard recipe, cooked over low heat.
Serves 6.
Ingredients:
Cinnamon Custard Pie Recipe - Milktert Recipe  6 large egg yolks
 1/4 cup sugar
Ingredients:  1 teaspoon all-purpose flour
 1 pie crust, 9-inch, baked  pinch salt
 2 cups milk  2 cups milk, warmed
 2 tablespoons sugar  1 tablespoon good Kentucky Bourbon
 2 eggs  sweetened whipped cream and freshly grated nutmeg
 1 tablespoon butter or margarine or ground cinnamon, for garnish
 1/2 teaspoon cinnamon
 1/2 cup flour Preparation:
Place a medium glass bowl in the refrigerator to chill.
Preparation:
Boil together milk, sugar, butter and cinnamon. Mix flour with In a heavy nonreactive saucepan combine the egg yolks, sugar,
cold water to pouring consistency. Add flour mixture to flour, and salt. Beat until the mixture is pale yellow. Place
boiling milk, stirring all the time. Cool slightly. Beat eggs well over low heat and slowly stir in the warm milk. Cook, stirring
and whisk into milk mixture. Cook mixture again for a few constantly, until custard coats a wooden spoon quite thickly,
about 5 minutes.

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Immediately pour the custard into the chilled mixing bowl;  1/2 cup coconut
cover and place in the refrigerator until custard is cold, about 2  6 eggs, beaten
hours. When the custard is chilled, stir in the bourbon.  1/2 cup sugar
 2 teaspoons Angostura bitters
Serve in dessert cups, topped with sweetened whipped cream.  4 cups milk
Sprinkle a little nutmeg or cinnamon over the whipped cream.
Serves 4. Preparation:
Cut pound cake into 1-inch cubes. Place cake cubes in a
Pineapple Custard Cups generously buttered 2-quart casserole. Sprinkle cake with
coconut. Combine remaining ingredients in mixing bowl; beat
Ingredients: until smooth and well blended. Pour beaten mixture over the
 1 can (14 to 16 ounces) pineapple chunks in syrup, cake cubes. Bake at 350° for 45 to 50 minutes, or until
drained, syrup reserved browned and firm to the touch in center. Serve warm or cold.
 1/2 cup sugar Cover leftovers and store in refrigerator.
 1/4 cup flour Serves 8.
 1/8 teaspoon salt
 2/3 cup syrup from pineapple Baked Egg Custard Recipe (Cook Time: 55 minutes)
 3 tablespoons lemon juice
 grated peel from 1 lemon Ingredients:
 3 egg yolks beaten  2 cups milk, scalded
 2 tablespoons melted butter  3 egg yolks
 3/4 cup milk  1/4 cup sugar
 3 egg whites, stiffly beaten  1/8 teaspoon salt
 1/2 cup graham cracker crumbs or cookie crumbs
Preparation:
Preheat oven to 325°. Preparation:
Mix sugar, flour and salt; add pineapple syrup, lemon juice, With a hand-held mixer on low speed, blend together the
peel, egg yolks, and the melted butter and milk. Fold in egg scalded milk, egg yolks, sugar, and salt. Pour mixture into a
whites. Put equal portions of pineapple chunks in 6 custard baking dish, about 6x10x2-inches. Place in a larger baking pan
cups; pour custard mixture over pineapple chunks. Place then add hot water to the larger pan to a depth of about 1 inch.
custard cups in a large baking pan, place in oven, then pour Bake at 325° for 35 minutes. Sprinkle with graham cracker
about 1 inch of hot water into the larger pan. Bake for 45 to 50 crumbs then bake about 20 to 30 minutes longer, or until set.
minutes, or until a knife inserted in center comes out clean. A clean knife inserted in center should come out clean when
Serves 6. egg custard is done.

Baked Custard Recipe (Cook Time: 40 minutes) Baked Custard Recipe

Ingredients:  1 cup evaporated milk, undiluted

 2 cups milk  1 cup water
 2 eggs  4 large egg yolks
 1/8 teaspoon salt  1/3 cup sugar
 2 tablespoons sugar  1/4 teaspoon salt
 nutmeg  1/2 teaspoon vanilla extract
 fresh nutmeg or ground nutmeg
Preparation:
Beat together milk, eggs, salt, and sugar. Pour into custard In a medium saucepan, combine milk and water; heat to
cups; place cups in a pan with hot water nearly to top of scalding. Beat egg yolks slightly; add sugar, salt and vanilla.
custard line. Sprinkle each with nutmeg and bake at 325° for Gradually add hot milk to eggs, stirring constantly. Divide into
about 40 to 55 minutes, until custard is set. This really 4 custard cups and set in a pan of hot water. Bake at 325° for
depends on depth of the baking dish. A knife inserted in center 50 minutes, or until tip of knife comes out clean when inserted
should come out clean. Makes 4 to 6, depending on size. in custard. Sprinkle with ground nutmeg or grate fresh nutmeg
over top of each custard. Serve warm or cold.
Baked Coconut Custard Dessert Serves 4.

Ingredients:
 1 package (about 12 ounces) purchased pound cake,
thawed if frozen
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