Introduction
The Vanilla Custard Cake Bowl is the ultimate marriage of comfort food and elegant simplicity. This delightful dessert combines a rich, creamy baked vanilla custard base with a light, fluffy sponge cake topping, all baked and served in individual ramekins or bowls. Originating from the tradition of steamed puddings and self-saucing desserts, this recipe offers a warm hug in a bowl, perfect for cozy evenings. It’s special because the two layers bake simultaneously, resulting in a perfect balance of texture—silky smooth below and airy soft above.
Ingredients
- **For the Custard Base:**
- 240 ml (1 cup) Whole Milk
- 120 ml (½ cup) Heavy Cream
- 4 large Egg Yolks
- 75 g (⅓ cup) Granulated Sugar
- 15 g (1 tbsp) Cornstarch (Maizena)
- 5 ml (1 tsp) Pure Vanilla Extract or Seeds from ½ Vanilla Bean
- **For the Cake Topping:**
- 60 g (½ cup) All-Purpose Flour
- 60 g (¼ cup) Granulated Sugar
- 5 g (1 tsp) Baking Powder
- Pinch of Salt
- 55 g (4 tbsp) Unsalted Butter, melted
- 60 ml (¼ cup) Milk
- 1 large Egg
Step-by-step Preparation
- **Preparation and Preheat:** Preheat your oven to 175°C (350°F). Lightly grease four 6-ounce (175 ml) oven-safe ramekins or bowls. Place the ramekins in a large baking dish, ready for a water bath.
- **Prepare the Custard:** In a medium saucepan, gently heat the milk and heavy cream until steaming (do not boil). In a separate bowl, whisk the egg yolks, sugar, cornstarch, and vanilla until pale and smooth. Slowly temper the eggs by pouring the hot milk mixture into the egg mixture while continuously whisking. Pour the finished custard evenly into the prepared ramekins.
- **Prepare the Cake Batter:** In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a separate small bowl, whisk the melted butter, milk, and egg until combined. Pour the wet ingredients into the dry ingredients and mix until just combined. *Tip: Do not overmix; a few small lumps are fine and help keep the cake tender.*
- **Assembly and Baking:** Carefully spoon the cake batter evenly over the custard base in each ramekin. The batter should float on top. Pour hot water into the large baking dish, ensuring the water level comes halfway up the sides of the ramekins. This water bath prevents the custard from curdling.
- **Bake:** Bake for 25 to 30 minutes. The cake tops should be golden brown and a toothpick inserted into the cake layer should come out clean. The custard underneath should be set but still slightly jiggly in the center.
- **Cool and Serve:** Remove the ramekins from the water bath and allow them to cool slightly (about 10 minutes) before serving warm.
Nutritional Information
This dessert is rich and decadent, providing approximately 380-420 calories per serving, depending on the size of the bowl. It is a good source of calcium and protein derived from the milk and eggs. Due to its sugar and fat content, it is best enjoyed as an occasional treat.
Storage
While best served warm immediately after baking, leftovers can be stored. Cover the cooled cake bowls tightly with plastic wrap and refrigerate for up to 3 days. To reheat, warm in a microwave for 30-60 seconds or place in a 150°C (300°F) oven for 10 minutes until warmed through. Note that the cake layer may lose some of its initial lightness upon refrigeration.
Conclusion
The Vanilla Custard Cake Bowl is a delightful experience—a classic dessert reinvented for individual enjoyment. For an extra touch of elegance, dust the tops with powdered sugar, or serve with fresh raspberries or a drizzle of caramel sauce. If you want a variation, try adding a tablespoon of lemon zest to the cake batter for a brighter flavor profile. Enjoy this simple yet sophisticated dessert that promises warmth and sweetness in every spoonful!