Comments on: The perfect custard cake http://pinoycook.net/the-perfect-custard-cake/ Simple recipes for delicious family meals Wed, 18 Nov 2009 11:32:51 +0800 http://wordpress.org/?v=2.8.5 hourly 1 By: Dona http://pinoycook.net/the-perfect-custard-cake/comment-page-1/#comment-67614 Dona Sat, 14 Nov 2009 15:54:53 +0000 http://www.pinoycook.net/?p=7910#comment-67614 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 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!

]]> By: Connie http://pinoycook.net/the-perfect-custard-cake/comment-page-1/#comment-67598 Connie Sat, 14 Nov 2009 03:48:18 +0000 http://www.pinoycook.net/?p=7910#comment-67598 Lemon rind (or even strips of lemongrass) is a common ingredient for leche flan. Lemon rind (or even strips of lemongrass) is a common ingredient for leche flan.

]]> By: annmariemarie http://pinoycook.net/the-perfect-custard-cake/comment-page-1/#comment-67576 annmariemarie Fri, 13 Nov 2009 05:09:37 +0000 http://www.pinoycook.net/?p=7910#comment-67576 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. 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.

]]>