The perfect custard cake
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Filed under Cakes and pastries; My recipes; cakes, Christmas & New Year, custard, eggs
If you think that’s too much custard and too little cake, you’re wrong. That is the perfect custard cake according to my husband. In fact he made me promise that that would be the name of this recipe. There is custard cake and there is custard cake but there is only one perfect custard cake — the kind that has more custard than cake. If you want a little history to go with this recipe, read Speedy’s cooking instructions on how to make cassava cake with custard topping. That’s the reason why this custard cake is the way it is.
Surprisingly, Speedy was right. It is possible to have all that custard without the cake falling sideways when sliced. If the custard is firm enough, it won’t crack and separate from the bread.
The basis for this recipe is one I found in All Favorite Recipes. But because I wanted less bread and more custard, I had to reduce the amounts of sugar considerably. Otherwise, the baked cake would have been too sweet.
Note that only a sponge-type batter will work when making a custard cake. DO NOT be tempted to short cut the procedure by using commercial yellow cake mix or a recipe for butter-type yellow cake. Butter-type cake batter is too dense and it will sink into the custard. The result is that you won’t have separate custard and bread layers but a very dense cake with no real character.
This entry consists of four pages (not applicable in printable version). Please use the pagination links to see all 14 photos and to read the complete baking instructions.
First you have to make the caramel with which to coat the bottom of the baking pan. Read the how to caramelize sugar entry for a step-by-step guide.
Ingredients :
For best results, all the ingredients, the eggs and milk in particular, must be at room temperature.
For the custard :
6 eggs (yolks and whites)
1 c. of sweetened condensed milk
1 c. of skim milk (the ready-to-drink kind)
1/4 c. of white sugar
1/4 tsp. of finely grated lemon rind
For the cake :
3 egg yolks
1/4 c. minus 1 tbsp. of white sugar
3/4 c. of cake flour
1/2 tsp. of baking powder
1/4 c. of skim milk
3 egg whites
1/4 c. minus 1 tbsp. of white sugar (no, this is not a typo — you need two measures of the same amount of sugar)
Click the link to page 2.
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Wow Ms Connie, nakakagutom naman
I’d like to try it though wala pa akong oven. Pede kaya isteam yan? =)
It won’t brown on top. Without the dry crusty top when you invert it the cake will get squished.
What was the size of the baking pan that you used?
9 inch square pan.
That is indeed the perfect custard to cake ratio.
Is is possible to make it layer by layer (custard-cake-custard-cake)? I’m thinking that would be the one step above perfect custard cake. You’d get custard every bit of bite.
Interesting idea but I don’t know if the uncooked batter can stand the weight of the uncooked liquid custard.
wow!!! another to-die-for recipe na naman from ms. connie! galing mo talaga
i’ll definitely do this TONIGHT —- as in!:D
yummy,yummy recipe na naman!!!
connie,what if i opt not to make d cake and replace it with a store-bought chiffon cake?
will i get d same result?? i have not been successful in d “beating d eggwhites stiff”process kaya i’m not that confident to make d cake portion of this recipe.
i have not yet invested in an electric mixer kaya everything i bake are done manually.
thanks,connie,for another hit recipe!!!
You mean put a baked cake on top of the liquid custard? It’ll get soaked and sink. Custard and cake have to cook at the same time to stick together.
That’s so interesting. I’ll give it a try. I reminds me of something else I had tried in childhood. A tocino de cielo cake…
Ah that’s made with meringue and custard. I’d like to make that someday too.
tocino de cielo… meringue and custard… parang pavlova ba ito?
ang ganda ganda ng custard cake mo.i’d like to try this. thanks connie.
Pavlova has cream. Tocino del cielo is made with eggs and sugar. In some versions, it is very similar to leche flan. In other versions, it is the egg white that is steamed as a mold and the thin custard (made with the egg yolks) is poured over it.
wow! nice recipe… i used to eat this when i was a kid… from the local bakery near my grandparent’s house since nobody baked among my relatives back then.
the tocino del cielo i know is like mini leche flans but has richer mouthfeel… i think the steamed meringue with custard sauce is canonigo.
@Misao: Ah yes! You are right! It is canonigo. Thanks for the correction.
hello…
i’d just like to ask if i can use all-purpose flour instead of cake flour?
i planned to make this cake this coming thursday for our small gathering on friday evening. can i put it on the fridge before inverting it on a plate then invert it the next day nalang?
tnx…
ingat
To make cake flour: place 1 tbsp. of cornstarch in a measuring cup. Fill with flour to get 1 cup of cake flour.
Yes, chilling in the fridge is a good idea.
i think I’ll be forced to buy an electric mixer in order for me to perfect this cake by myself…can’t let my arms hurt again.
Thanks for this recipe ms. connie. It looks super sarap!
holy mackerel!!! i agree with speedy that
that’s a perfect custard cake…and what a way
to bond with alex…
would you blame me if i bake it now even
if my husband is diabetic?
the picture tutorial is very helpful..
THANKS
Alex has been spending a lot of time with me in the kitchen these days. We even made siopao together recently.
That sure looks like a perfect Custard Cake. Looks sooooo yummy! I also want to learn how to make Siopao. Did you already post it?
Hi Miss Connie,
Is it strictly skim milk or can I just use regular milk (Anchor Milk)? Im not good at baking but this looks easy.. Thanks
Yes, but not powdered milk.
hi ms. connie! kamusta po? your perfect custard cake looks great, it looks so yummy hehe..i wanna try that sometime. so whole eggs po ginamit nyo sa custard?hindi ko pa po kasi nasubukan yun for the leche flan,wow, interesting.naalala ko po tuloy yung nabasa ko sa isang asian recipe for leche flan,whole eggs ang ginamit,gusto ko po sanang subukan pero nagdadalawang isip ako pero now i wanna try it w/ your recipe. it looks so good hehe..
its like having two desserts in one, leche flan and cake. i can’t wait to try this ms. connie. thank u so much for sharing your recipes to us, your an inspiration. keep up the good work and pls. keep your blog hehe..it help us a looot. thank u so much.
babalitaan ko po kayo kapag nasubukan ko na at ano magiging resulta,sna magawa ko ng maayos hehe..cge po ingat.regards to ur family.
ooopppps!!! need to obey my mentor.will bake both cake n custard na,mentor connie v.i really need to buy a mixer.
thanks uli for d tip, connie!!!!!
Even without a mixer you can do it. Wire whisk. It’ll make your arm ache but it can be done.
mentor connie,found d solution to my “beating d eggwhites stiff” dilemma!!!
I USED D BLENDER!!! (LOL) d eggwhites came out with stiff peaks.tried it also with d all purpose cream–whipped cream galore!!!
there is still life sans an electric mixer…:)
okay din ang wire whisk,sabi nga ni mentor connie.just have a muscle relaxant on hand,my friends,kc you’ll really end up with a sore arm….ngalay to d max talaga!!
sarap magbake talaga…..
yun pong gagamitin na skim milk sa cake di po ba pede na evap na milk na lang?
Pwede but half evap, half water
parusa! hindi ko pa nga nagagawa yong blueberry cheesecake me panibago na uli.
gusto kong unahin to, haylabyu tita cons.
Hi, Connie! This is so good. I like that you also included making the caramelize sugar. I’m not good at making this. Everytime I make leche flan, I always fail on the caramelized sugar. Sometimes they end up like candy once the leche flan hardens..hahah!
Can I make a request..wink..wink! I know there is Estrel’s Caramel cake there..which I terribly miss..can you deconstruct the icing for this? Caramel cakes in the US is not as good as that of Estrel’s. The icing is not to my panlasa, well, hindi pasa sa Pinoy na dila
Please upon my pleading, can you find it in your heart to experiment on this and duplicate or at least match Estrel’s cake and especially the icing. I’ve tried so many times, but I’ve never been good at handling caramel! A lot of readers outside of Manila will surely love and appreciate this..pasasalamatan ka namin talaga!!! Magiging champion ka talaga sa amin!! hahah!!..wink..wink 
That’s a very tempting suggestion, Maite. With so much baking going on in the house these days, I just might attempt that.
I’ll definitely try this one. YUM!!!!
this is my weakness, i have been trying for a week now to bake a
mango cake. now instead icing i’ll make the custard, my mango
has been yelling at me “i’m ripeeeee. gladly i bought this green bag
that makes fruit and veggies stay fresh longer.i don’t know what toxins
it has but they work. the mango cake is chiffon like yours but twice as much cake ….i’ll probably need twice as much custard. i’ll let you know
how it is ,the problem is who will eat this?
Mareza, you can even make mango custard to go with the mango chiffon cake.
hi Ms. Connie,
I’ve been a loyal follower of your blog even back when I was living in Pinas.:) Now that I am here in New York, I still read and follow your easy to do and yet great recipes.
Question po, pwede ba na instead of Skim or Evap milk eh regular milk ang gamitin ko?
And I noticed na silicone baking pan ang ginamit nyo, pareho parin kaya ang results kung regular metal baking pan ang gagamitin ko? Kailangan po b i follow yung size9 inch na square baking pan, And same temperature ba?
Thank you for the wonderful recipes that you’ve been sharing us.
God Bless you po.:))
Same pan size = same temperature. If you change the pan size, I can’t tell what temperature you’ll need. Too small pan and too high temp can mean burnt outside and an uncooked center.
You can use any milk. If it’s evap, dilute it with water using a 1:1 ratio.
Silicone pan is non-stick and makes it ideal for baking. You can use metal, glass or ceramic pan but you MAY have to line or grease the sides.
Thank you Ms.Connie,
and God Bless you and your family always…more blog posts to come!
)
CHEERS!
Ms. Connie, I remember Speedy’s comments on your cassava cake. Perhaps this time, the custard is enough for him?
He’s very happy. hehehehe
Hi miss connie,
hi,since i was a kid, i really love custard cake, so when i saw your recipe, i try to bake for my family. actually, naka trice na po akong gumawa, its really masarap, but im not successful sa caramel, hindi nag kulay amber ang upper portion ng custard ko… what kind of sugar ba gagamitin ko.?
Hi, Connie! How are you? It’s been a while.
Anyway, I love how you did the step-by-step procedure. I might try this one of these days. Thanks so much for sharing.
Regards,
Salen
Hi Salen, I’m great thanks.
I hope you’re not on a diet — this custard cake is absolutely sinful. LOL!
Hello Connie,
This is my first time to leave a comment on your blog, but I have been a lurker for a few good years. Thank you very much for sharing this good recipe of yours. This has been my favorite since when I was a small girl. I never found a recipe for this until today.My children will surely enjoy this just as I had many years ago.
i think by far this is the best custard cake ive seen. nice job.
Wow! Ang sarap naman Ate Connie. Nakakagutom. Yan ang custard cake! I will try this one day.
this is absolutely divine! great work. i hope someday i can make something like this.
I just had to look at the picture again. Your custard cake was in my dreams last night! Hubby’s cholesterol levels must come back normal before I can bake this cake.
Pwede bang order nalang ako ng isa piraso
.
Naku, eh wala parating extra — simot dito yang custard cake na yan. hehehehe
What an interesting idea- I’ve never seen anything like that. Looks fantastic!
hi miss connie,
i try baking it again, i go back to your instruction how to caramelized d sugar, and guess what? I DID IT! im very happy, hindi mapigilan ang anak ko, every other day na ako gumagawa. LOL, this week lang yata ako nakapag rest.
Thanks for sharing….
hi ms connie,
i cant seem to find any baking powder in groceries. ive already checked several big ones. is der a substitute or can i just not put some? or do u know were i can buy?
most thankful!
faye
There is no substitute for baking powder. You can’t omit it because your cake won’t rise. Check the baking section. Baking powder is usually next to flour and cornstarch. Look for a red and white can (or packets) with the brand Calumet.
I stumbled upon your site and I’m glad I did. This cake looks so good! I’m going to try it next time I have a party! After the cake is cooled in the refrigerator does the caramel stick to the bottom of the pan? Does it need to be dipped in hot water to release or does it just come out easily?
No need. Half of the caramelized sugar remains in liquid form and even drips down the sides of the cake when it is inverted.
For the custard is it one cup of condensed milk and one cup of skim milk?
Yes.
hi again ms connie,
ive tried the recipe. its my 1st time to bake so i have many things to learn. 1st, the egg whites with batter did not completely floated. it subsided on 1 side. i think i underdone the mixing of the egg whites. and a funny thing, i overlooked the part that i have to place it in a larger pan with hot water. i dont have anything that can have my prepared cake so i just baked it and placed in inside the oven as it is. wish me luck. my cake just came out of the oven and cooling. hopefully it will be edible tomorrow and just enough not to throw it. thanks
Hi Connie,
I’ve tried to bake custard cake so many times. Okey naman ang taste and appearance BUT this recipe of yours is close to PERFECT. I will keep and cook this recipe FOREVER. Thanks to you.
ms.connie, i baked it last night. oh, the taste was heavenly. however, when i inverted it, the custard cracked in some parts. bakit kaya?
Probably needs a bit more cooling?
hi ms connie,just come across ur site & i’m so glad i did!.. this custard cake is really tempting & i really want to try it out..but my problem is i’m using a microwave convectional oven 41L..do i still need to preheat the oven? how many hrs will be the baking time then?
please advise..thanks!:)
Dang, I don’t understand what you mean by a microwave convectional oven. As far as I know, a microwave oven and a convection oven are two different things.
hi miss connie, i like this recipe and i want to try this sometime, but can i ask if i can substitute cake flour into all purpose flour?thanks…
Yes, but not vice versa.
ms.connie, i’ve got a problem! hope you can help me with this.
i’ve been trying so hard to bake. but most of the time, sunog yung bottom and sides. ano kayang problem?
thanks a lot!
The oven is too hot or the pan is the wrong size or both. You should check if the thermostat control of your oven is working.
hi ms. connie,
may i ask if pyrex baking dish can stand the heat of the oven. as what i know microwave lang pwede. i’m afraid baka mabasag sa sobrang init. this will be my first time to bake if ever. thanks po….
Pyrex has been making ovenware before the microwave was invented. Pyrex ovenware was created for conventional ovens unless otherwise specified.
hi ms. connie,
i did bake yesterday,sad to say the cake was too hard. i think i didn’t do well in beating the egg white.the custard is fine.
thanks!
ms connie. thanks for sharing this recipe with each step photographed. it really helped the whole prep and baking process. this one’s a definite winner!
omg… I made this today in my glass Pyrex dish and it turned out so well! I could only wait 20 minutes before flipping it over… But it flipped over beautifully with the caramel sauce pouring over the top and sides!! I had a problem with my egg whites not becoming stiff peaks but I still folded it into the egg yolks. The cake was still spongey but a bit flatter than I am used to. My friends really enjoyed it so thanks for the recipe.
I took a picture of it and credited you with the recipe:
http://www.flickr.com/photos/36216586@N03/3469755702/
Thank you!!
That is lovely! Thanks for sharing the photo.
hi ms.connie! thank you so much for sharing this mouth watering perfect custard cake recipe…
i tried it and fortunately succeeded!
my family love it up to the last bite of the custard…=)
i posted it at my facebook account..just to make yabang out of my effort… and again thanks to you…
God Bless…..
Hello – I accidentally found your website and this cake and I love it. I am not a baker but wanted to try this. I have done it twice already and although everyone loved it, I found that the cake becomes too dense. I wonder what I am doing wrong. The batter does floats perfectly on top of the caramel so it should be perfect. Am I overbeating the egg whites. Please help
I am writing from Toronto,Canada. I also enjoy reading all the receipes that you have posted. thanks
You might be underbeating the egg whites. Or perhaps your eggs were too small.
Sorry – I am using large eggs, should I be using extra large eggs? to get more egg whites ? I thought I have beaten the egg whites to the stiffness that you suggested, I probably have not. Is the consistency of the cake to be like a sponge cake ,even lighter?
thanks again
I use large eggs too. If the egg size is not the issue, it’s probably the egg whites. Either they weren’t beaten enough or the bubbles deflated during mixing with the egg yolk mixture.
I appreciate your quick replies. I will try it again this weekend as my family did like it – even though the cake was not perfect .Thank you
dear ms. connie,
hi! upon browsing your website, i happened to see your recipe for a custard cake. you know waht ms. cons, i made it that same day! i baked in the wee hours of the night so i could concentrate on the procedure (i have 2 daughters kasi ages 3 & 1 kaya magulo pag gising pa sila =)
i baked at around 10pm and to my delight, i made the perfect custard cake! it’s super yummy!!! though my brother doesn’t like the taste of lemon in the custard, maybe the next time i’ll be making it again, i’ll omit the lemon rind in his honor hehehe. thank you for the wonderful recipes. God bless you & your family.
nakakagutom!
Great recipe! I was wondering if this recipe would work if I made the cake into 3 layers (cake, custard and cake again)? If I put one layer of cake and then the carmalized sugar and then the custard, would the carmalized sugar soak into the cake instead of the custard?
“would the carmalized sugar soak into the cake…”
Yes, I do think it will.
Hi! Thanks for this recipe. I used to buy them at our local bakery store and now I can make one for myself. Thanks to you.
This is actually my third try making this. The first and second were not so successful since I believe I failed to beat the eggwhites properly thus they didn’t float well over the custard. My husband liked the custard even the cake itself was not properly baked. When my second attempt still turned futile he offered to buy me a mixer/beater this time. Finally, for the third try I did it! Love it. And he loves it, too. He couldn’t stop eating. Thank you!
hi ms. connie, thanks for all the delicious recipes. halos lahat na-try ko na at lahat patok sa family and friends ko. i even told them about your website dahil laking tulong talaga especially sa ‘ming mga misis na walang alam sa pagluluto. anyway, i just want to ask about the custard cake recipe. i tried it 2x na. my problem is the custard dahil palaging malambot sa gitna unlike yours na firm. pano ko ba magagawang firm ang custard? is it the eggs or the way of mixing it? thanks and God Bless!
HI Ms. Connie,
Can I use vanilla instead of the lemon rind? Would 1 tsp of vanilla be too much?
Thanks
1 tsp. would be normal; I just don’t know if vanilla will go well with mangoes.
Oh my, my mouth is just watering looking at this! I have to make this soon! I really love your site!
hi miss connie.can i use plain flour instead of cake flour?thanx!
When you measure your flour, place 1 tbsp. of cornstarch in the measuring cup then add the all-purpose flour and you have cake flour.
thank u miss connie! ill try this recipe 2nyt.
miss connie,
can i do the custard with all egg yolks? if so, around how many do you think should i use to get the equivalent of the 6 whole eggs?
thanks,
nikki
12.
thanks, miss connie!
Ms. Connie,
what kind of pan did you use for putting a hot water for the cake pan? You think po okay lang if I use a pyrex pan (medyo hinde po kasi kakapalan yun and i’ll just check the water baka it’ll dry-out?
Thanks you for sharing this recipe, one of my favorite that I really miss in the Philippines! yahoo!!!! bahala na madadagan ng calories, matikman ko lang to! wipee!!! God bless po! matutuwa rin ang baby ko at hubby ko nito.=)
I used a large rectangular Anchor (glass) baking pan.
i made this on my husband( he is british) birthday last aug.9 and its great, his friend really loved it and naubos nila..next week i will do it again, dahil nagrequest uli husband ko.
thanks ate connie, more power po.
i have tasted a similar cake here in texas. its called chocoflan, u can use a store bought ready to use cake mix instead of made from scratch cake batter. would love to try this perfect custard cake! thanks Connie.
Hi Connie,
Thank you for all your recipes. I did your special puto cheese recently and it was a success.
Anyway, my question to this is, do i have to use skim milk, or can I substitute this with the regular milk, or evap kaya? Pls. advise.
Thanks.
Any milk. Even coconut milk is good. Evap will have to be diluted, I think.
hi ms. connie! naging successful na rin sa wakas ang custard cake ko. ask ko lang kung pwede kong i-half ang ingredients for the custard cake? if yes, how many egg yolks and whites ang pwede kong gamitin sa cake?
I can’t guess because I’ve never tried using only half the recipe. Maraming affected dyan, di lang amount ng ingredients — length of baking time, size of pan…
I really love this kind of custard cake recipe that u made here.Im planning to bake for my husband soon.I just wonder how to make the eggwhite stiff and foamy if theres no C.O.T. I noticed that you didnt put C.O.T in one of your ingredients here.
Cream of tartar isn’t necessary at all. Just jeep beating.
Luckily, all the ingredients are available in my kitchen now. I’m going to try this one out. Looks yummy!Thanks for sharing the recipe.
Hi Connie. is it okay if I skip the caramel on the pan?
No. The custard will stick to the pan.
This is now cooling in the fridge. Can’t wait for dessert tonight! Just wondering tho, are all sponge cake recipes without oil/butter? Also, my cake top browned too soon (20 min into the oven) tented it the rest of the time so the top was not too crusty. Hope this doesn’t cause the cake to collapse (gasp!) Thanks for your wonderful recipes
Chiffon cake is a sponge cake but it contains oil.
Thanks for this recipe, I love it! Had it for dessert, I’m sure it will taste even better well chilled (couldnt wait) Need to work on my cake tho, not as spongy as I would like it to be. Think its my folding of the batter, I’m pretty sure I got the eggwhites right. Same problem as my chiffon cakes, the “holes” in the cake are not as fine as the ones in store bought cakes. Any tips?
The uneven holes means your cake is natural. Anything that is too even and uniform… something artificial is usually added.
Ahh! Thanks! Natural is good
Will make this again for thanksgiving potluck 
Thinking of a mocha cake / coffee lecheflan/custard combo.
Hi Connie! I used your recipe for my first attempt at making Custard Cake. It’s out of the oven now, cooling for the next hour.
I hesitated with one ingredient, though — grated lemon rind — so I skipped it. Is it really for the custard or the cake? I checked the recipe you mentioned from All Favorite Recipes and it was for the cake. In your version, it’s for the custard.
Also, I used evaporated milk because it’s what I have in hand. I also read that its greater fat content will enrich the custard and moisten the cake. But I’ll get to judge later… when my Custard Cake is completely cooled.
Lemon rind (or even strips of lemongrass) is a common ingredient for leche flan.
I thought I was so weird that I baked a custard cake with more custard than cake. But when I saw the pic that you did the same thing, then now I know I am not so weird after all. thanks for making me feel better.
Btw, my Lola used dayap (lime) instead of lemon when making leche flan but I don’t coz my son doesn’t like the taste. and also, use evap instead of milk. I used 3.25% milk once and the custard taste more like creme brulee.
Hi Mam Connie! i just baked this recipe using 2 round alum baking dish.. sakto ang sukat para sa aking round alum dish..it’s in the cooling stage kaya di ko pa matikman kahit natatakam na ako..i’ll take some pics & post it here pero bukas pa yon..
anyway, thanks sa mga recipe mo.. it’s a great help for me na nagsisimulang maging hobby ang cooking..nag baked din ako kanina ng Baked Macaroni & it’s a success!
Hi Mam Connie!
i have the photos of my custard cake pero d ko alam kung pwede ako dito mag upload…
it looks very yummy..halos maubos ng hubby ko ang dalawang llanera..
gawa uli ako this weekend para sa friend ko.. salamat uli for sharing your recipe..
i can’t believe i found a custard cake recipe this great! i saw a custard cake dito sa LA @ a mexican bakery. the custard was thick like this but it looks like it was made separately and placed on top of a cake. i didn’t buy kasi mexican style custard…yung flan nila is more jello [taste & consistency] not rich and custard-y. i’m going to try to make it this week. will let you know how this turns out!
Hi Ms. Connie,
Can i use my turbo oven in baking this custard cake? I’ve been using it in baking pine-chiffon cake. So far, it produces good results. Will i be using the same temperature and time?
I’ve never tried that but if you can do a water bath in the turbo, it might work. Can’t say about the temp and baking time though.
wow! I was actually looking for a recipe to use for my graham pie crust which i bought because it was on clearance sale.
i’m new to cooking so I didn’t really have any idea what to do with the pie crust. and then i found this recipe. wow! tapos pinoy pa pala ang gumawa! ang galing! so now i have an idea… i think I’ll just use your custard recipe as a pie filling. hmm i wonder kung anong resulta but I hope ok lang yun – custard graham pie? umandar na naman ang pagka-inventor ko. 
hello connie!
i made this recipe last week ,used a 9 inch square pan,(had to buy one just for this)pero when the cake was done after an hour ,i could see the custard surface didn’t harden.Me mga portions yung custard sa side na just right but the middle,hindi set katulad ng sayo.we were eating it inverted kasi definitely yung gitna will just soak the cake.sa oven po kaya yun?gas convection po gamit ko,sa ilalim lang ang source ng heat nya.would that be the problem?pati po nung ginawa ko yung egg pie naman,lumobo yung gitna.plese help.thank you po mam!
It might be the size of the eggs. If they’re small, the proportion would get screwed.
Or, the egg whites weren’t sufficiently beaten and the batter sank into the custard.
hi mam!
ako po ulit,nangungulit.ok nman po yung batter,thank goodness,di po sya nagsink,and i used large eggs(having read along the thread)how much caramel po ginamit nyo sa topping?yung whole sample ng caramelized sugar po ginamit ko kasi,tama po ba yun o sobra.ok lang po ba i-grill ko na lang sya?sa taas ang heat source?salamat po sa pagreply.gusto ko po kasing gawin ulit sya,ang sarap pa nman nya kahit hindi tumigas yung custard,naubos parin .
“…i-grill ko na lang sya?sa taas ang heat source?”
You mean broil. No, it won’t do. Why can’t you make it on the stovetop? The link to the instructions is provided. So is the amount.
oh i was looking around… meron pala talagang custard pie – egg pie. i remember this was one of my favorite pies na binebenta ng bakery sa harap ng bahay namin sa pinas. pero egg pie na graham ang crust? hm that’s what I’ll have to see pagkabake ko.