Milk Custard Cake RecipeUser Submitted Recipe
1 can evaporated milk
1 can condensed milk
12 egg yolks
1 teaspoon of vanilla extract
For the caramel:
1 cup brown sugar
3/4 cup water
In a saucepan, mix the sugar and water. Bring to a boil until the sugar caramelize.
Pour the caramelized sugar into a cake pans. Spread the caramel at the bottom.
Use Cuisinart Blender to mix evaporated milk, condensed milk, egg yolks and vanilla.
Pour the mixture on top of the caramel on the cake pans. Fill to about 1 to 1 1/4 inch thick.
There’s two ways you can cook:
1. Steam for about 25 to 30 minutes using Cuisinart Steamer. Insert a tooth pick…if it comes out clean, it is cooked.
2. Bake for about 30 to 45 minutes. Before baking, place the cake pan on a larger baking pan half filled with very hot water. Pre-heat oven to about 350 degrees before baking. Insert a tooth pick…if it comes out clean, it is cooked.
Let cool then refrigerate.
To serve: run a thin knife around the edges of the pan to loosen. Place a platter bigger than the pan on top of the pan and quickly turn upside down.