This Baked Condensed Milk Custard Cake is a simple yet incredibly delicious dessert that combines the creamy richness of sweetened condensed milk with the light and airy texture of a custard. It’s a relatively easy cake to prepare, often requiring just a few key ingredients and minimal effort. The base of the cake is a smooth custard made primarily from sweetened condensed milk, eggs, milk (or sometimes cream), and a touch of vanilla extract for flavor. The condensed milk not only provides sweetness but also contributes to the cake’s moist and tender crumb. Unlike traditional cakes that rely on flour as the main structural component, this custard cake has a more delicate and melt-in-your-mouth texture, almost like a baked custard or flan but with a slightly more cake-like consistency. During baking, the top of the cake often develops a beautiful golden-brown color, sometimes with slightly caramelized edges, which adds to its visual appeal and flavor. The inside remains soft and creamy. This cake is best served chilled, allowing the custard to fully set and develop its smooth texture. It’s a perfect dessert for those who enjoy creamy and subtly sweet treats. It can be enjoyed plain, letting the simple flavors shine, or it can be accompanied by fresh fruit, a drizzle of caramel sauce, or a dusting of powdered sugar for an extra touch. The simplicity of the recipe and the delightful texture make this Baked Condensed Milk Custard Cake a comforting and satisfying dessert that is suitable for various occasions.
The texture of this Baked Condensed Milk Custard Cake is remarkably smooth, creamy, and tender. It has a delicate, almost melt-in-your-mouth quality, more akin to a baked custard than a traditional flour-based cake. The top can have a slightly firmer, golden-brown crust, providing a subtle textural contrast to the soft and creamy interior. When chilled, the cake becomes even more firm and custard-like.
The flavor profile is predominantly sweet and creamy, with a rich and slightly caramelized note from the baked condensed milk. The vanilla extract adds a warm and aromatic undertone. The overall flavor is simple yet satisfying, allowing the natural sweetness and creaminess of the condensed milk to shine through. It’s a comforting and subtly indulgent taste.
Baked Condensed Milk Custard Cake is a wonderful dessert for those who prefer a lighter and less overtly sweet cake. It’s suitable for afternoon tea, a simple family dessert, or a light and refreshing treat after a meal. Its ease of preparation also makes it a good option for a last-minute dessert craving.
The preparation of Baked Condensed Milk Custard Cake involves whisking together sweetened condensed milk, eggs, milk (or cream), and vanilla extract until smooth. This custard mixture is then poured into a baking dish, often a round or oval dish. The cake is typically baked in a moderate oven until it is set and the top is golden brown. The baking time can vary depending on the size and depth of the dish. After baking, the cake is cooled to room temperature and then chilled in the refrigerator for several hours to allow it to fully set and develop its smooth, custard-like texture. It is usually served directly from the baking dish.
Ingredients:
- 1 (14 ounce) can sweetened condensed milk
- 3 large eggs
- 1 cup milk (whole milk or evaporated milk work well)
- 1 teaspoon vanilla extract
Equipment:
- Baking dish (round, oval, or square, approximately 8-9 inches in diameter)
- Mixing bowl
- Whisk
- Measuring cups and spoons
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Baking Dish: Lightly grease your baking dish to prevent the cake from sticking. You can also dust it with a little flour or line the bottom with parchment paper for easier removal, although it’s often served directly from the dish.
- Whisk Ingredients: In a mixing bowl, whisk together the sweetened condensed milk, eggs, milk (or evaporated milk), and vanilla extract until the mixture is smooth and well combined. Ensure there are no lumps.
- Pour into Baking Dish: Pour the smooth custard mixture into the prepared baking dish.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 40-50 minutes, or until the cake is set and the top is golden brown. The center should be mostly firm with a slight wobble if gently shaken. The baking time may vary depending on your oven and the size/depth of your baking dish.
- Cool to Room Temperature: Once baked, remove the cake from the oven and let it cool to room temperature on a wire rack.
- Chill Thoroughly: Cover the baking dish with plastic wrap and refrigerate the cake for at least 2-3 hours, or preferably overnight, to allow it to fully chill and set. This chilling time is crucial for the cake to develop its best texture.
- Serve: Serve the Baked Condensed Milk Custard Cake chilled, directly from the baking dish. You can slice it into wedges or spoon it out. Enjoy it plain or with your favorite toppings like fresh fruit, caramel sauce, or a dusting of powdered sugar.
Enjoy this simple and creamy Baked Condensed Milk Custard Cake!