I usually prepare this cake when we have multiple reasons to celebrate together and I don't feel like making two different desserts. The first time I made it was on New Year's Eve, when it coincided with a family anniversary. I found that it's not hard at all, especially if you organize your ingredients beforehand. The base is simple, and the caramel custard is manageable if you follow the steps one by one.
Quick Info
Total time: approx. 4 and a half hours (including cooling)
Actual preparation time: 30 minutes
Baking time: 50-65 minutes (in two stages)
Servings: 12-14
Difficulty: medium
Recipe type: birthday cake or occasion dessert
Ingredients
For the caramel custard:
1 liter milk
10 whole eggs
2 cups sugar (for custard)
8 tablespoons sugar (for caramelizing)
For the base:
5 eggs
5 tablespoons sugar
5 tablespoons flour
1 teaspoon baking powder
1 packet bourbon vanilla sugar
Preparation method
1. Start with the caramel custard. In a large bowl, mix the 10 eggs with the 2 cups of sugar. When the mixture becomes frothy, add the milk and mix well.
2. Take a suitable pot for the oven. Put the 8 tablespoons of sugar for caramelizing in it. Leave the sugar on medium heat until it turns golden, rotating the pot to spread the caramel on all sides. Do not let the caramel darken too much, otherwise it will taste bitter.
3. After you have coated the pot with caramel, pour the egg, sugar, and milk mixture over it.
4. Place the pot in the oven at a moderate heat for 30-40 minutes. During this time, the custard will set slightly, but it will not harden completely, which is normal.
5. While the custard is in the oven, prepare the base. Separate the eggs: beat the egg whites with a pinch of salt until stiff. Gradually add the sugar and mix until it dissolves and you achieve a glossy foam.
6. Mix the egg yolks with the baking powder and vanilla sugar. Gently fold them into the egg whites using a spoon or spatula, with bottom-up movements.
7. Gradually add the flour, also with gentle movements, until you no longer see traces of flour. Do not mix more than necessary.
8. After the caramel custard has been in for 30-40 minutes, take the pot out (do not turn off the oven). Pour the base over the custard that has already partially set. Put everything back in the oven and leave for another 20-25 minutes, until the base is baked and golden on top.
9. Remove the pot and let the cake cool at room temperature. It is important to wait at least 3-4 hours before inverting it, so the custard does not run out.
10. After it has completely cooled, carefully invert the cake onto a platter, so that the caramel custard is on top.
11. You can decorate to taste, but the cake is also good plain.
Why I make this recipe often
It's a cake I can make without too much planning, because the ingredients are basic. I like that you don’t need separate creams or many dishes. It keeps well in the fridge for a few days and remains just as good.
Tips and variations
Tips
Use a non-stick pot that can safely go in the oven.
For caramel, do not stir with a spoon, just rotate the pot.
If you want to remove the cake more easily, quickly pass the pot over the flame before inverting it.
Substitutions
Cow's milk can be replaced with lactose-free milk, the texture does not change much.
The base can also be made with regular sugar if you don’t have bourbon vanilla sugar, but the flavor differs.
Variations
You can add a little rum essence to the custard for a different taste.
A thin layer of whipped cream on top is optional, but not necessary.
Serving ideas
It is cut into cold slices, directly from the fridge.
It is good plain or with a few fresh fruits on the side.
Frequently asked questions
1. What do I replace the pot with if I don’t have one suitable for the oven?
You can use a glass baking dish or a removable-bottom cake pan with higher edges, but be careful about leaks if it’s not airtight at the bottom.
2. What do I do if it comes out hard after cooling?
Quickly pass the pot over the flame or dip the base for a few seconds in hot water, then invert it onto the platter.
3. Can it be baked in a water bath?
Yes, but it’s not mandatory. If you want the custard not to set at the edges or to be smoother, you can place the pot in a tray with water in the oven.
4. How do I know when the base is done?
The base should be slightly golden and pass the toothpick test, but not dry out too much.
5. Can I use brown sugar for caramel?
You can, but it caramelizes faster and has a different flavor, something more intense.
Nutritional values
Estimated for one serving (out of 14):
Calories: approximately 280-320 kcal
Protein: 8 g
Carbohydrates: 44 g
Fats: 8 g
Values are approximate, depending on portion size and ingredients.
Storage and reheating
The cake keeps well in the fridge, covered, for up to 3-4 days. I do not recommend reheating, it is served cold. If there is liquid caramel left at the bottom, it will harden slightly after cooling, but the cake remains tender.
Quick Info
Total time: approx. 4 and a half hours (including cooling)
Actual preparation time: 30 minutes
Baking time: 50-65 minutes (in two stages)
Servings: 12-14
Difficulty: medium
Recipe type: birthday cake or occasion dessert
Ingredients
For the caramel custard:
1 liter milk
10 whole eggs
2 cups sugar (for custard)
8 tablespoons sugar (for caramelizing)
For the base:
5 eggs
5 tablespoons sugar
5 tablespoons flour
1 teaspoon baking powder
1 packet bourbon vanilla sugar
Preparation method
1. Start with the caramel custard. In a large bowl, mix the 10 eggs with the 2 cups of sugar. When the mixture becomes frothy, add the milk and mix well.
2. Take a suitable pot for the oven. Put the 8 tablespoons of sugar for caramelizing in it. Leave the sugar on medium heat until it turns golden, rotating the pot to spread the caramel on all sides. Do not let the caramel darken too much, otherwise it will taste bitter.
3. After you have coated the pot with caramel, pour the egg, sugar, and milk mixture over it.
4. Place the pot in the oven at a moderate heat for 30-40 minutes. During this time, the custard will set slightly, but it will not harden completely, which is normal.
5. While the custard is in the oven, prepare the base. Separate the eggs: beat the egg whites with a pinch of salt until stiff. Gradually add the sugar and mix until it dissolves and you achieve a glossy foam.
6. Mix the egg yolks with the baking powder and vanilla sugar. Gently fold them into the egg whites using a spoon or spatula, with bottom-up movements.
7. Gradually add the flour, also with gentle movements, until you no longer see traces of flour. Do not mix more than necessary.
8. After the caramel custard has been in for 30-40 minutes, take the pot out (do not turn off the oven). Pour the base over the custard that has already partially set. Put everything back in the oven and leave for another 20-25 minutes, until the base is baked and golden on top.
9. Remove the pot and let the cake cool at room temperature. It is important to wait at least 3-4 hours before inverting it, so the custard does not run out.
10. After it has completely cooled, carefully invert the cake onto a platter, so that the caramel custard is on top.
11. You can decorate to taste, but the cake is also good plain.
Why I make this recipe often
It's a cake I can make without too much planning, because the ingredients are basic. I like that you don’t need separate creams or many dishes. It keeps well in the fridge for a few days and remains just as good.
Tips and variations
Tips
Use a non-stick pot that can safely go in the oven.
For caramel, do not stir with a spoon, just rotate the pot.
If you want to remove the cake more easily, quickly pass the pot over the flame before inverting it.
Substitutions
Cow's milk can be replaced with lactose-free milk, the texture does not change much.
The base can also be made with regular sugar if you don’t have bourbon vanilla sugar, but the flavor differs.
Variations
You can add a little rum essence to the custard for a different taste.
A thin layer of whipped cream on top is optional, but not necessary.
Serving ideas
It is cut into cold slices, directly from the fridge.
It is good plain or with a few fresh fruits on the side.
Frequently asked questions
1. What do I replace the pot with if I don’t have one suitable for the oven?
You can use a glass baking dish or a removable-bottom cake pan with higher edges, but be careful about leaks if it’s not airtight at the bottom.
2. What do I do if it comes out hard after cooling?
Quickly pass the pot over the flame or dip the base for a few seconds in hot water, then invert it onto the platter.
3. Can it be baked in a water bath?
Yes, but it’s not mandatory. If you want the custard not to set at the edges or to be smoother, you can place the pot in a tray with water in the oven.
4. How do I know when the base is done?
The base should be slightly golden and pass the toothpick test, but not dry out too much.
5. Can I use brown sugar for caramel?
You can, but it caramelizes faster and has a different flavor, something more intense.
Nutritional values
Estimated for one serving (out of 14):
Calories: approximately 280-320 kcal
Protein: 8 g
Carbohydrates: 44 g
Fats: 8 g
Values are approximate, depending on portion size and ingredients.
Storage and reheating
The cake keeps well in the fridge, covered, for up to 3-4 days. I do not recommend reheating, it is served cold. If there is liquid caramel left at the bottom, it will harden slightly after cooling, but the cake remains tender.