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Magic Custard Cake

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Romy K.: "This is amazing with a rum sauce drizzle and topp…" Read More
7Ingredients
60Minutes
580Calories
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Magic Custard Cake

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Ingredients

US|METRIC
4 SERVINGS
  • 4 eggs (– room temperature)
  • 3/4 cup caster sugar
  • 125 grams melted butter (1/2 cup)
  • 1 tsp. vanilla extract
  • 3/4 cup plain flour (– sifted)
  • 2 cups milk (– lukewarm 500 mls)
  • 1/4 cup icing sugar (to decorate)
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    NutritionView More

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    580Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories580Calories from Fat310
    % DAILY VALUE
    Total Fat34g52%
    Saturated Fat19g95%
    Trans Fat
    Cholesterol290mg97%
    Sodium340mg14%
    Potassium370mg11%
    Protein15g29%
    Calories from Fat310
    % DAILY VALUE
    Total Carbohydrate56g19%
    Dietary Fiber<1g3%
    Sugars37g74%
    Vitamin A20%
    Vitamin C2%
    Calcium25%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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    Reviews(22)

    Reviewer Profile Image
    Romy K. 7 months ago
    This is amazing with a rum sauce drizzle and topped with Chantilly cream.
    Reviewer Profile Image
    melissa powell a year ago
    It was pretty easy and it tasted really good! It made me feel like I was a part of some fancy baking show!
    Reviewer Profile Image
    Elisa Blanc 2 years ago
    10/10 so good!!!!!! Set oven to 350 f
    Reviewer Profile Image
    Anthony Ciampa 2 years ago
    Great recipe! I even substituted xylitol for the sugar (ground it to superfine and powder). It was so delicious I had to hold myself back from eating more than two pieces (can’t wait till tomorrow). Since we live at 4600 feet elevation, I did have to bake it for 55 minutes at 330 degrees Fahrenheit.
    Reviewer Profile Image
    kimia 2 years ago
    The first layer stuck to the paper and I think 30 minutes was not enough because after taking it out of the baking pan, it was all over the plate. I used springform pan, that was a complete disaster given the batter was so thin! :)
    Reviewer Profile Image
    Daludiana 2 years ago
    just perfect my daughter made it perfect, and she used orange essence, no vanilla
    Reviewer Profile Image
    Amanda D. 3 years ago
    not as tall of a cake, stuck to paper. was better once i added nutmeg to top. had to cook 45 min total. wasnt clear on if it was sifted flour before measured or after. custard was too thick for my taste. could alter a little, was nice overall tho.
    Reviewer Profile Image
    Tiffany W. 4 years ago
    My custard was not as nice as the picture but it turned out pretty good.
    Reviewer Profile Image
    Karpathios 4 years ago
    Turned out great! Instant hit with the family and will be making again
    Reviewer Profile Image
    Angie S. 4 years ago
    Very nice, creamy, eggy, custardy, yet light.
    Reviewer Profile Image
    Ferry 4 years ago
    my custard cake turned out moist and rubbery on the bottom i was soo excited or this recipe it looked absolutely delicious i am unsatisfied all the other recipes turned out really well (two days Later) I decided to try again and it turned out great
    Reviewer Profile Image
    Evniki Nasiopoulos 4 years ago
    It turned out great I did use less sugar instead of 3/4 cups I used 2/3 of a cup and it was perfect
    Reviewer Profile Image
    S 5 years ago
    When I put this in the oven, I thought for sure that I had done something wrong, but the frothy liquid with clumps of floating whipped egg whites ended up being delicious custardy goodness! After a bite, my husband told me I had to make this recipe again - seal of approval indeed! Thank you for a lovely new dessert to add to my recipe collection! (Note - I’m in the U.S. so I baked this at 325 degrees F, and used granulated sugar that I pulsed in the blender in place of caster sugar.)
    Reviewer Profile Image
    ashthelesserknown 5 years ago
    just perfectly amazing!!
    Reviewer Profile Image
    Jessica Thurston 5 years ago
    This recipe is pretty good, simple enough, but there were two major issues I had. First, I don't believe the temperature was verified either Fahrenheit or Celsius. I had to read a review to understand that 170 degrees should actually be 350 degrees Fahrenheit. Secondly, the time given was 30 minutes give or take. Again, I read a review that said an hour was required for theirs. Mine took about 45 minutes but overall a pretty good recipe and I enjoyed the end result.
    Reviewer Profile Image
    Forouzan 5 years ago
    I just baked it. You were right. the whole time I was like it's not gonna work but the result was amazing. Thank you 😊
    Reviewer Profile Image
    Zoe Estourgie 5 years ago
    Was very confused after putting the milk in, seemed not thick enough but after reading the comment that it might look strange I kept going and it turned out alright! Good recipe, but would add a bit more vanilla next time.
    Reviewer Profile Image
    Leafloor 5 years ago
    Directions at the website are lacking. I had to check other recipes to see if I was doing it correctly. This turned out delicious and everyone loved it. Quite fussy to make though, So not doing it again anytime soon. (Note: fold egg whites in really well- mine were huge and clumpy. Baking in total took 50 mins and I had to put foil on top as it was already golden brown at 30 mins but def not set yet. Shake to see doneness. Starts out soupy but firms up to wobbly and inserted knife comes out clean.)
    Reviewer Profile Image
    Me 5 years ago
    It was yummy ,no modifications and yes I would make it again.
    Reviewer Profile Image
    Talayia Nemo 5 years ago
    I was very excited to make this recipe and it was all was going well until I put it in the oven. The directions said leave a good amount of extra paper out and we did. We didn't leave a ton just a simple amount and it fell over onto the custard and ruined the whole top so it was deff a let down. We tried pulling the extra paper off and it was a deff fail. We plan on making a few adjustments next time so it turns out better.
    Reviewer Profile Image
    Krystle M. 5 years ago
    Perfect every time! It's a real crowd pleaser!
    Reviewer Profile Image
    Rob Burnett 6 years ago
    I doubled the amount vanilla extract to give it a little more flavor. otherwise i followed the recipe to the letter. if you live in the U.S. be sure to cook the dish at 350 degrees. It took about 45 minutes to brown up nicely.

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