With summer in full blast, cold dishes take center stage on the menu. One of my favorite cold desserts is creme caramel..silky smooth custard topped with deep flavored golden brown heavenly caramel,in one word..perfection
I know most people would say..if it is not broken don’t fix it. Creme caramel is by no means broken and I don’t mean to mess with perfection but what if you could take this wonderful dessert to the next level? what if you could pair it with cake in one delicious cold dessert?
This is exactly what today’s recipe is. Taking a wonderful dessert to the next level.
I was first introduced many years ago to this work of yummy art by my mum’s friend who is a talented baker, I asked her for the recipe and she was kind enough to share it with me. I have made it many many times since then but last year I lost the recipe, I got a new recipe book and was copying my old recipes and could not find this particular recipe any where.
I tried about half a dozen other recipes recommended by friends or googled ones and none came even close. So I couldn’t wait for her to come for their yearly vacation this year to ask her to give it to me again, and she kindly obliged.
You can make the cake into a chocolate one by reducing the flour amount by 2 tablespoons and adding 2 tablespoons coco powder.
You can also make the cake layer into a separate cake, I do often and it is a wonderful moist cake.
3/4 cup sugar
1 and 1/4 cups flour
1 teaspoon vanilla
3/4 cups milk
3/4 cups oil
2 teaspoons baking powder
Creme caramel ingredients
2 cups powdered milk
2 cups water
1 teaspoon vanilla
1 teaspoon vinegar
3/4 cups sugar
10 tablespoons sugar
In a pan, measure 10 tablespoons sugar and on medium heat allow them to turn into caramel (you need to keep an eye on the sugar because if it burns or it gets too dark the caramel will be bitter)
Pour the caramel into your cake pan.
Oil the cake pan above the level of the caramel
To make the custard part of the creme caramel
In the food processor mix all the ingredients for the creme caramel untill combined
Pour over the caramel layer.
To make the cake
Beat the eggs with the vanilla, add the oil and sugar.Beat until pale
Add the milk and mix untill combined.
Add the flour and baking powder and mix untill combined.
Pour over the custard layer
At this stage you will be terrified because the layers will get mixed up but have faith they will separate while baking 🙂
As you notice I filled the cake pan almost to the top, don’t worry about it over flowing, this dessert doesn’t rise much in the oven.
Place the cake pan in a larger pan filled half way with hot water and place on the middle rack of a preheated 180 C oven.
After the first half an hour open the oven and insert a fork or knife in multiple places in the cake, then close the oven again and continue baking for another 30 minutes.
You will know the cake is done when you insert a knife or cake tester and it comes out clean.
Allow the cake to cool completely to room temperature then place it in the fridge for at least half an hour.(I usually leave it in the fridge over night)
Turn the pan upside down on a serving plate, tap it on the top gently and the cake should come out easily (if you are worried you can place the pan in hot water for 2 minutes before turning it out)