Saturday, October 1, 2016

Magic Meets Custard

Magic 3 Layer Custard Cake (From One Batter)

I browse recipes online all the time, following links from one place to another, starting out looking at a recipe for snickerdoodles and ending up printing out a recipe for trout.  So I have no idea how I came across this recipe.  I certainly wasn’t looking for a Magic 3Layer Custard Cake since I had no idea it existed.  But I ended up on Recipe Tin Eats looking at this.  And it looked really cool and like I could pass it off as a lot of work even if it isn’t.  Besides, custard of all sorts is awesome.  If you want to try it go here.

After the whites are 'folded' in
Like all custards it is mostly milk and eggs.  You have to separate the eggs and beat the whites.  You set them aside and mix the rest of the ingredients together.  Starting with beating the yolks with the sugar and ending with the lukewarm milk.  This has to be done at a low speed to avoid splashing because basically what you have by this time is a bowl of milk.  Then you have to fold in the egg whites.  I have no idea how to fold egg whites into a liquid.  I did the best I could but ended up less folding it in than breaking up the clumps into smaller clumps.  So then I had a bowl of milk with egg whites floating on top.  It said not to worry if there were lumps of egg white so I decided to just go with it and see what happened.

it does not look yummy yet
much better after it's baked
In the pan and then in the oven it went.  About 50 minutes later out it came.  I let it cool.  I had a little more trouble getting it out of the pan than the recipe led me to believe that I would.  But it did come out and stayed in one piece and held its shape.  The consistency reminded me of a Jell-O Jiggler.  When it was cut you could clearly see the three layers.  The top, which had most of the egg whites, was airy.  The middle layer was like custard in a custard pie.  The bottom layer was tougher than the others, slightly chewy, and gave the impression of a crust even though there isn’t one. 

It was delicious.  It was very much like a custard pie but I didn’t have to mess with a pie crust (which is not my strong suit) so I was happy about that.  It’s easy to make (especially after making it once and knowing what to expect.)  And it can sit in the fridge for a couple of days and you don’t have to worry about the crust getting soggy.  It was a hit with my family.  And the three layers makes it look cool too.  I think I’ll be making this again.

Weekend Cooking is sponsored by Beth Fish Reads.  Be sure to check out the other posts here.


Beth F said...

Magic! I like this idea -- especially the no crust making. LOL

Nan said...

Would this be anything like Lionel's custard tarts on As Time Goes By??

Mae Travels said...

I'm familiar with other custard/cake mixtures that turn into separate layers during baking. As you say, magic!

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