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Creamy Baked Vanilla Custard Cake

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Creamy Baked Vanilla Custard Cake

If you love silky, melt-in-your-mouth desserts, this Creamy Baked Vanilla Custard Cake is sure to become a favorite. With a beautifully golden top and an incredibly smooth, creamy center, this dessert combines the richness of classic custard with the simplicity of a homemade cake. Made with everyday ingredients like milk, eggs, sugar, and vanilla, it’s perfect for family gatherings, holidays, or whenever you’re craving a comforting treat. Chill it before serving for the best texture, and enjoy every luscious bite.

Preparation Time

  • Prep Time: 15 minutes
  • Bake Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Chill Time: 2–3 hours

Servings

10–12 slices

Ingredients

Custard Batter

  • 4 large eggs
  • 1 cup (200g) granulated sugar
  • ½ cup (115g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • ½ cup (65g) all-purpose flour
  • 2½ cups (600ml) whole milk, warmed
  • ¼ teaspoon salt

Optional Topping

  • Powdered sugar for dusting
  • Fresh berries
  • Whipped cream

Instructions

Step 1: Prepare the Oven

Preheat your oven to 325°F (165°C). Grease a 9-inch (23cm) round baking dish or pie dish with butter.

Step 2: Beat the Eggs

In a large mixing bowl, beat the eggs and sugar together for 3–4 minutes until pale, creamy, and slightly fluffy.

Step 3: Add Butter and Vanilla

Mix in the melted butter, vanilla extract, and salt until well combined.

Step 4: Add the Flour

Gradually whisk in the flour until smooth and free of lumps.

Step 5: Add the Milk

Slowly pour the warm milk into the batter while whisking continuously. The batter will be very thin—this is completely normal and helps create the creamy custard texture.

Step 6: Bake

Pour the mixture into the prepared baking dish.

Bake for 50–60 minutes, or until the top is deep golden brown and the center is just slightly jiggly when gently shaken.

Step 7: Cool

Allow the custard cake to cool completely at room temperature. Refrigerate for at least 2 hours before slicing. Chilling allows the custard to fully set and develop its signature creamy texture.

Step 8: Serve

Dust lightly with powdered sugar before serving. Slice carefully using a sharp knife and enjoy chilled or at cool room temperature.

Tips for Success

  • Use room-temperature eggs for a smoother batter.
  • Warm the milk slightly—do not boil it.
  • Avoid overbaking; the center should still have a gentle wobble.
  • Refrigerating overnight produces an even creamier texture.
  • Use pure vanilla extract for the best flavor.

Flavor Variations

  • Add lemon zest for a refreshing citrus twist.
  • Sprinkle cinnamon or nutmeg over the top before baking.
  • Stir in a tablespoon of orange zest.
  • Top with caramel sauce or berry compote before serving.

Storage

Store covered in the refrigerator for up to 4 days. Serve chilled for the best texture. This dessert is not recommended for freezing, as the custard may separate after thawing.

Nutrition (Per Serving)

  • Calories: 260
  • Protein: 7g
  • Carbohydrates: 28g
  • Fat: 13g
  • Saturated Fat: 7g
  • Cholesterol: 105mg
  • Sodium: 120mg
  • Sugar: 21g

This Creamy Baked Vanilla Custard Cake is a timeless dessert that’s elegant enough for special occasions yet simple enough for everyday baking. Its silky interior, lightly caramelized top, and delicate vanilla flavor make it a dessert everyone will ask for again and again.

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