I’ve been feeling rather uninspired by meals these days. Perhaps it’s the cold setting in, or my desire to do crafts rather than cook, but lately, it’s been unphotogenic comfort food at Red Meadow Farm. Tasty as all get out, but not really recipes that inspire, you know?
Now when it comes to desserts, it’s a whole other story. You may have noticed that plethora of dessert posts on here lately, with more to come. There’s a couple of reasons for this. I can putter around in the kitchen, make a mess and a tasty dessert, sample a few delicious bites, and then send that off to someone else to enjoy. Also, I’ve got a lot of eggs. A. Lot. And desserts are about the easiest way to use those up.
Not that I’m complaining about chickens, oh, no siree. It’s great. And having this many eggs on hand has definitely made me more adventurous in the kitchen. Last week, Himself and I were both off on Wednesday and, of course, Thursday for Thanksgiving. Since I was saving all the real cooking for Thursday, I decided to mess around in the kitchen. I mean, why not make crème brûlée just for funsies? So I did. And I was immensely proud of myself. This was the final step in reaching custard confidence. It was easy and it was so, so good. So, when I saw this magic custard cake from White on Rice Couple, it was on! I mean it has magic in the title, how can you not make it?!
Don’t let the custard portion intimidate you, like it did me for way too long. This is surprisingly easy and a lot of fun. These few little ingredients really do turn into something magic. I had a lonely orange and some ginger left over from Thanksgiving, and so decided to infuse the milk before adding it to the batter. Infusing couldn’t be easier. Just add 1 ½ Tablespoons orange zest and ½ Tablespoon grated ginger to the milk. Heat until simmering and allow to cool to lukewarm. Strain before adding to the batter.
Also, a note about the egg whites. I added four drops of vinegar as suggested. This helped keep the egg whites stable. That said, when you fold them into the batter, you want to make sure that no big lumps remain. The batter should have wee lumps in it, as if slightly curdled. It’s not a pretty batter, but oooh boy is it tasty. And magic. The batter separates while baking and leaves you with custard sandwiched between two layers of cake. Shazam!
Serve the cake as suggested, with a dusting of confectioner’s sugar. Or get real wild and top it with some berries. A wonderful little birdie brought me a delicious hostess gift of cranberry chutney, which was an amazing topping to the cake.
1/2 cup (113g) unsalted Butter
2 cups (480ml) Milk
4 Eggs, separated
1 1/4 cups (150g) Confectioner’s Sugar
1 Tablespoon (15ml) Water
1 cup (115g) Flour
1 teaspoon (5ml) Vanilla Extract
extra confectioner’s sugar for dusting
1. Preheat the oven to 325°F. Lightly butter or grease a 8″x8″ baking dish.
2. Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.
3. Whip the egg whites to stiff peaks [adding 4 drops of vinegar to the egg whites will help them remain stable]. Set aside.
4. Beat the egg yolks and sugar until light. Mix in the melted butter and the tablespoon of water for about 2 minutes or until evenly incorporated.
5. Mix in the flour until evenly incorporated. Slowly beat in the milk and vanilla extract until everything is well mixed.
6. Fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in.
7. Pour the batter into the prepared pan and bake for 45-60 minutes or until the top is golden. Allow cake to completely cool before cutting and then dust with confectioner’s sugar *see Note 1.
Note 1: For faster cooling you can place the cake in the fridge. Even after fully cooled, it will still be slightly jiggly.
RECIPE SOURCE: WHITEONRICECOUPLE.COM.