If you’re looking for a mildly sweet, smooth, refreshing dessert, look no further than this custard cake. It pairs a plain vanilla custard, topped with a caramel sauce, with a light sponge cake bottom. Even better, this recipe can be sugar-free, using allulose sweetener for the caramel and monkfruit sweetener for the custard and cake.
On the Ingredients
- Eggs are one of the true superfoods of the world. They are highly nutritious and have been a significant part of the human diet since the dawn of our species. In fact, some of the nutrients found in eggs, like choline, are rare in other foods in most modern diets. They’re rich in vitamin A, folate, pantothenic acid (vitamin B5), vitamin B12, riboflavin (vitamin B2), phosphorus, selenium, vitamin D, vitamin E, vitamin B6, calcium, and zinc. Eggs are high in cholesterol but don’t adversely affect blood cholesterol. In fact, they raise DHL, the good cholesterol. (More on the health benefits)
Caramel Custard Cake
10
servings30
minutes45
minutes4
hours5
hours15
minutesIf you’re looking for a mildly sweet, smooth, refreshing dessert, look no further than this custard cake. It pairs a plain vanilla custard, topped with a caramel sauce, with a light sponge cake bottom. Even better, this recipe can be sugar-free, using allulose sweetener for the caramel and monkfruit sweetener for the custard and cake.
Ingredients
- Caramel Ingredients
1 tbsp water
1/3 heaping cup sugar OR allulose sweetener
- Custard Ingredients
4 eggs
1/4 cup sugar OR monkfruit sweetener
2 cups milk
1 tsp vanilla extract
- Cake Ingredients:
3 eggs
1/4 cup monkfruit sweetener
1/2 cup all-purpose flour (spooned into the measuring cup, so it’s loose)
Directions
- Preheat the oven to 350° F.
- Combine the water and allulose sweetener in a small saucepan and heat over low heat. Stirring occasionally, heat the mixture until it thickens and turns a dark mahogany brown.
- Pour the caramel into a loaf pan, tinting it around so the caramel forms a thin layer on the bottom and set aside. The caramel will harden as it cools until it is like hard candy.
- Next, make the custard by whisking the 4 eggs, monkfruit sweetener, and vanilla. Heat the milk on a low flame until it is warm but not yet hot.
- Pour it into the egg mixture a little at a time while whisking until fully incorporated. Finally, strain the mixture through a sieve so the custard will be smooth. Pour the mixture into the loaf pan over the caramel.
- In a bowl, combine the remaining 3 eggs and monkfruit in a mixing bowl and beat on high with an electric mixer. Beat until the eggs are pale yellow, light, and foamy.
- Shift the flour over the eggs and gently fold in until just incorporated, careful not to over mix.
- Carefully pour the batter over your custard mixture in the loaf pan. The batter will stay on the top, separate from the custard.
- Set the loaf pan in a larger pan and pour hot water, so it’s an inch high.
- Bake for 40-45 minutes, until the cake is golden brown and the custard is set. You can tell if it’s set when you lightly shake the pan and it barely jiggles. Remove the pan from the oven and the water bath. Let it cool to touch, then refrigerate for at least 4 hours or overnight.
- When you’re ready to serve, run a butter knife around the edge of the cake, then place a serving plate over it. Flip the cake and plate over and give it a little shake until the custard releases onto the plate. The caramel will form a sauce over the top. Serve in slices, as is, or with whipped cream.
