If you are searching for a dessert that elegantly combines smooth textures and irresistible flavors, look no further than this Custard Cake with Caramel and Meringue Recipe. It’s a stunning layered treat where luscious caramel meets delicate custard, all topped off with fluffy meringue and a light, moist cake layer. Perfect for impressing guests or simply treating yourself, this cake is an absolute showstopper that will charm your taste buds from the very first bite. The harmony of crisp caramel, silky custard, airy meringue, and citrus-kissed cake makes every forkful a joyful celebration of textures and sweet notes.
Ingredients You’ll Need
This recipe calls for simple yet essential ingredients that work in perfect harmony to create each layer’s distinct flavor and texture. Each component, from the rich custard to the airy meringue, relies on these staples to deliver a mouthwatering experience that’s truly unforgettable.
- Granulated sugar: Key for creating the golden caramel and sweetening both custard and meringue layers.
- Eggs: Six whole eggs for the custard, six yolks for the cake, and six whites dedicated to the light meringue top.
- Condensed milk: Adds creamy richness and a hint of sweetness to the custard.
- Fresh milk: Balances the custard’s texture and offers smoothness.
- Baking powder: Ensures that the cake layer rises just right, keeping things fluffy and tender.
- Lemon rind: Provides a fresh and zingy aroma that brightens the cake mixture.
- Cake flour: Used to create the perfect tender crumb in the cake layer.
- Cream of tartar: Stabilizes the egg whites while beating, giving you that perfect, shiny meringue.
- Water: Combined with milk in the cake batter, it helps achieve a lighter texture and subtle moisture balance.
How to Make Custard Cake with Caramel and Meringue Recipe
Step 1: Prepare the Caramel
Starting your Custard Cake with Caramel and Meringue Recipe is all about getting a gorgeous caramel base. Heat your baking pan right on the stovetop over medium heat. Sprinkle the granulated sugar evenly and wait patiently as it melts slowly into a golden amber pool of caramel. Stir occasionally to ensure even melting without burning, then remove from heat, letting that rich aroma fill your kitchen.
Step 2: Mix the Custard
Next, blend together the fresh milk, egg yolks, and sugar until beautifully combined. Pour this creamy custard mixture right over the warm caramel in your prepared pan. The caramel will begin to meld with the custard, creating delightful layers of flavor that are both silky and sweet. Set this aside as the foundation of your dessert.
Step 3: Whip up the Cake Batter
In a clean bowl, beat the egg yolks until they start to brighten, then slowly add granulated sugar while continuing to beat for a couple of minutes. Alternately fold in sifted cake flour and a milk-water blend to keep the batter smooth and light. Finally, stir in the finely grated lemon rind for a fresh twist. This batter will bring a tender, citrus-kissed cake layer that balances the custard’s richness perfectly.
Step 4: Create the Meringue
Now, the magic of fluffy meringue begins. Using an electric mixer, beat the egg whites at high speed until they form bubbly foam. Add cream of tartar to stabilize, then whip away until soft peaks emerge. Gradually add sugar while continuing to beat until the meringue turns glossy and holds firm peaks, delivering a delightfully airy and sweet cap for your cake.
Step 5: Fold Cake Batter into Meringue
Gently fold the cake batter into the meringue, being careful not to deflate your fluffy egg whites. This folding technique preserves the volume so that when baked, the top remains tender and light. This combined mixture forms the crowning layer of your Custard Cake with Caramel and Meringue Recipe.
Step 6: Assemble and Bake
Pour the meringue-cake mixture over the custard and caramel base in your pan. Preheat your oven to 350 degrees Fahrenheit. Place a roasting pan filled with 6 to 8 cups of hot water on the oven rack to create a gentle water bath, then carefully set your cake pan on the rack inside the roasting pan. Bake for about 60 minutes or until a toothpick inserted in the cake comes out clean, signaling perfection.
Step 7: Cool and Chill
Once baked, remove the cake from the oven and allow it to cool at room temperature. Then transfer to the refrigerator for at least an hour to let those luscious layers set beautifully. Serving chilled really elevates the flavors and texture of this exquisite dessert.
How to Serve Custard Cake with Caramel and Meringue Recipe
Garnishes
To amp up the presentation, sprinkle a pinch of finely grated lemon zest over the meringue for an inviting citrus aroma. Fresh mint leaves or thin curls of caramelized sugar add an elegant touch and make it feel like a cake worthy of any celebration.
Side Dishes
This cake is rich but perfectly versatile, so pairing it with refreshing sides is a great idea. A simple bowl of fresh berries or a lightly sweetened whipped cream complement the creamy custard and crisp caramel without overpowering the flavors. For something lighter, a cup of strong black coffee or herbal tea balances the sweetness beautifully.
Creative Ways to Present
Try serving individual slices on delicate dessert plates topped with a drizzle of caramel sauce or a quenelle of lemon sorbet. For gatherings, consider layering this cake in glass trifle dishes to showcase its distinct layers or cutting it into petite squares for tea parties or finger-food platters.
Make Ahead and Storage
Storing Leftovers
Your Custard Cake with Caramel and Meringue Recipe can easily be stored in an airtight container in the refrigerator. Keep it chilled to maintain the custard’s silky texture and the meringue’s lightness. It will stay fresh and delicious for up to 3 days.
Freezing
While freezing is possible, it’s best to avoid freezing because it may affect the delicate textures, especially the meringue’s fluffiness and the custard’s creaminess. If you do freeze it, wrap securely and consume within a month, thawing slowly overnight in the refrigerator.
Reheating
Since this dessert is best enjoyed chilled, reheating is not recommended, as it can alter the custard and meringue. Allow it to come to room temperature briefly before serving if taken directly from the fridge, and you’ll notice the full spectrum of flavors melt in your mouth.
FAQs
Can I make the caramel in advance?
Yes! You can prepare the caramel ahead and store it in your baking pan covered tightly. Just reheat gently before adding the custard to help it spread evenly.
What’s the best way to separate egg whites and yolks for this recipe?
To get the fluffiest meringue, separate eggs while cold and then bring the whites to room temperature before beating. This helps the whites whip up more easily and with better volume.
Can I substitute cake flour with all-purpose flour?
You can use all-purpose flour, but cake flour gives a lighter, softer crumb. If substituting, remove 2 tablespoons of all-purpose flour per cup to approximate cake flour.
Why is the water bath important for baking this cake?
The water bath ensures gentle, even heat while baking, preventing the custard from curdling and keeping the cake moist and tender.
How long should I chill the cake before serving?
At least an hour is great for flavors to set and textures to firm up, but chilling overnight can enhance the dessert even more.
Final Thoughts
This Custard Cake with Caramel and Meringue Recipe is truly a spectacular dessert that deserves a spot in your baking repertoire. It is a beautiful balance of textures and flavors that feels both indulgent and light, making it perfect for any occasion. I can’t wait for you to whip it up and enjoy every delightful bite with your loved ones!
Print
Custard Cake with Caramel and Meringue Recipe
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: International
Description
A delightful Custard Cake recipe featuring a rich caramel base, creamy custard, light cake batter folded into fluffy meringue, and baked in a water bath for a tender, moist texture. Serve chilled for a refreshing dessert perfect for any occasion.
Ingredients
Caramel:
- 1 cup granulated sugar
Custard:
- 6 eggs
- 1 can condensed milk (approximately 14 oz)
- 1 cup fresh milk
- ¼ cup granulated sugar
Cake:
- 1 teaspoon baking powder
- ¼ cup milk mixed with ¼ cup water (milk diluted in water)
- 1 teaspoon finely grated lemon rind
- 6 egg yolks
- ½ cup granulated sugar
- 1 ½ cups cake flour (sifted)
Meringue:
- 6 egg whites
- ½ teaspoon cream of tartar
- ½ cup granulated sugar
Instructions
- Create the caramel: Heat a 9 x 13 inch or round baking pan directly on the stovetop over medium heat. Pour in the granulated sugar and let it melt evenly, stirring occasionally to distribute heat and ensure the sugar caramelizes uniformly. Once melted and golden brown, set the caramel aside.
- Prepare the custard: In a mixing bowl, combine the fresh milk, condensed milk, egg yolks, and ¼ cup sugar. Stir well until the mixture is smooth and ingredients are evenly blended. Pour this custard mixture over the caramel layer in the baking pan and set it aside.
- Make the cake batter: In a clean bowl, beat the 6 egg yolks with ½ cup sugar until light and fluffy, about 2 minutes. Gradually add the sifted cake flour alternately with the diluted milk (¼ cup milk mixed with ¼ cup water), mixing gently after each addition until all ingredients are well incorporated. Stir in the grated lemon rind and mix until the batter is smooth. Set aside.
- Prepare the meringue: Using an electric mixer on high speed, beat the 6 egg whites until bubbly. Add cream of tartar and continue to beat until the mixture becomes fluffy, about 3 to 4 minutes. Gradually add ½ cup sugar while beating, continuing until the meringue is shiny and forms stiff peaks.
- Combine cake batter with meringue: Gently fold the cake batter into the meringue until well blended, taking care not to deflate the mixture to preserve airiness.
- Assemble the cake: Pour the combined cake and meringue mixture over the custard layer in the baking pan, spreading evenly.
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it is at the correct temperature for baking.
- Prepare a water bath: Pour 6 to 8 cups of hot water into a roasting pan fitted with a rack. Place the baking pan with the cake mixture on the rack, ensuring it sits securely above the water.
- Bake the cake: Place the roasting pan with the cake pan inside in the preheated oven. Bake for approximately 60 minutes, checking doneness by inserting a toothpick into the cake; it should come out clean when the cake is ready.
- Cool the cake: Remove the cake from the oven and let it cool to room temperature while still in the pan.
- Chill before serving: Transfer the cake carefully to a serving tray and refrigerate for at least one hour to set and chill thoroughly.
- Serve: Slice the chilled custard cake, share with friends or family, and enjoy this creamy, caramel-infused dessert.
Notes
- The water bath (bain-marie) helps create a gentle, even heat that prevents the custard from curdling and ensures a silky texture.
- Be careful when melting the sugar for caramel to avoid burning; stir gently and monitor constantly.
- Use room temperature eggs for best results in both the custard and meringue.
- The lemon rind adds a subtle citrus aroma that enhances the cake’s flavor.
- The cake is best served chilled and can be stored covered in the refrigerator for up to 3 days.
- Ensure the meringue is beaten to stiff peaks to incorporate air and give the cake its fluffy texture.
