Magic Custard Cake Recipe (2024)

FAQs

How do I make my custard thicker? ›

Using a Thickening Agent

For 1 cup (240 mL) of custard, use 2 tablespoons (17 g) of flour mixed with 4 tablespoons (59 mL) of cold water. Add the mixture into your custard ingredients as they cook on the stove. Use cornstarch as an alternative to flour. Cornstarch, like flour, requires cold water as a mixing agent.

Storage; store this cake in the fridge for 3-4 days. Rest! Magic custard cake needs time to rest. The cake needs time to come to room temperature and then rest in the fridge (at least 4 hours, or overnight) for the layers to finish setting properly.

Your custard was clearly overbaked, that's why it weeps liquid. Add more sugar. It reduces curdling, because the sugar molecules get in the way of the proteins trying to bind to each other. Don't rely on a "knife comes clean".

Stir constantly with a wooden spoon, until the custard thickens and coats the back of the spoon. Stirring distributes the heat so the custard doesn't become too hot, which can curdle it. Draw a finger across the back of the spoon and if it leaves a trail, your custard is ready.

Keep an eye on the heat when cooking the custard - too low and it won't thicken, too high and you'll have scrambled eggs.

You can use flour or arrowroot. An extra white won't help, but an extra yolk will. Basically you want to add one whole egg and one egg yolk per cup or 250ml of milk. For a quite firm custard you'll use 35g or 1/4c of flour (or cornstarch) per cup or 250ml of milk.

Heat the custard base over medium heat, while whisking vigorously until it starts to thicken. This should take about 1 – 2 minutes depending on the heat of your stove and size of your saucepan.

How long can cake sit out unrefrigerated? If your cake is frosted with buttercream, it will last covered at room temperature for up to four days. However, it is best to refrigerate cakes with other frostings such as cream cheese or ganache. A fully covered unfrosted cake will last for up to 2 days at room temperature.

Pumpkin, cream, chiffon, or custard-based pies should not be out of the refrigerator for more than two hours.

However if the proteins are overcooked, either by using a temperature that is too high or just cooking for too long, then the proteins will come together so tightly that they will start to squeeze out water and this causes the weeping in an egg custard (or the scientific term for this is syneresis).

Is custard healthier than ice cream? ›

Deciding what to serve with your pudding? Brands vary, but vanilla ice-cream typically has about 10 per cent more calories than custard, as well as twice the saturated fat, less protein and half the calcium and potassium. However, ice-cream usually has less sugar and salt, too.

If you are overcooking your cake, that may be the cause of the eggy smell.

Baked custards, such as flan and crème brûlée, should jiggle (but not slosh) when gently shaken. This will occur between 170 to 175 degrees.

3 Varieties of Custard

There are three main varieties of custard: baked custard, stirred custard, and steamed custard. The first two are both popular in Western cuisine. Baked custard is typically firmer and made with whole eggs, while stirred custards can be much runnier and often only contain the yolks.

Runny pastry cream most often comes from undercooking the egg yolk mixture. If you remove it from the heat too soon, the amylase in the egg yolks won't break down and will prevent the cream from fully setting. If you find your crème pâtissière is too thin, return to heat and bring to a boil over medium heat to thicken.

You don't want the custard so cold that it sets and breaks up as you spread it. The easiest way to cool the custard is to put it into a large bowl in a sink of cold water. It will take about 15 minutes. If you want it to set, put it in the fridge for an hour.

UK instant custard has cornflour in and thickens when you add boiling water to dry powder. Usually cornflour needs to be mixed with cold water first or forms lumps.

1. If the custard gets too thick after chilling, loosen it with a little boiled and cooled milk. If needed, dissolve some sugar in the hot milk, allow it to cool down fully before adding it in.