Custard Cake Cups
📜 Collection: JC | ✍️ Attribution: Unknown | 📂 Category: Desserts Delicate individual citrus-flavored cakes that magically separate into a light sponge cake layer and a creamy custard layer while baking in a water bath. Enjoy these delightful cups warm or chilled.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 30 mins | None | 8 custard cups |
🔪 Key Equipment
- Large bowl
- Separate clean bowl
- Electric mixer
- 8 custard cups or ramekins
- Larger baking pan
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 | Eggs | separated |
| 3/4 cup | Sugar | none |
| 3 tablespoons | All-Purpose Flour | sifted |
| 1 cup | Milk | lukewarm |
| 1 teaspoon | Lemon Juice | none |
| 1 teaspoon | Orange Juice | none |
| 1 teaspoon | Vanilla Extract | none |
| 1 tsp, to taste | Lemon Rind and Orange Rind | grated |
Instructions
Step 1: Preparation and Batter Base
- Preheat oven to 350°F. Generously butter about 8 custard cups or ramekins and arrange them inside a larger baking pan.
- In a large bowl, beat the 4 egg yolks until they are pale and creamy. Gradually beat in the 3/4 cup sugar.
- Stir in the 1 teaspoon lemon juice, 1 teaspoon orange juice, 1 teaspoon vanilla extract, and 1 tsp grated lemon rind and orange rind.
- Mix in the 3 tablespoons all-purpose flour, then slowly whisk in the 1 cup milk until the batter is smooth and thin.
Step 2: Whipping Whites and Baking
- In a separate, clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
- Gently fold the beaten egg whites into the yolk batter in three additions until just combined, resulting in a very thin and foamy batter.
- Pour the batter into the prepared cups, dividing it evenly.
- Place the baking pan in the oven. Carefully pour boiling water into the larger pan to come about halfway up the sides of the cups.
- Bake for about 30 minutes until the tops are lightly golden and feel set to the touch.
- Carefully remove the cups from the water bath and let them cool until set before serving warm or chilled.
💡 Make-Ahead & Storage: Store sealed in the refrigerator for up to 3 days and enjoy chilled or gently reheated.
Original Recipe Scan
