Caramelized Vanilla Custard Cake


Caramelized Vanilla Custard Cake

If you love custard and you love cake, this is the perfect double treat for you!

  • Preparation time
  • Preparation time

    30 minute
  • cooking time
  • Cooking time

    45 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    20 People
  • Goody kitchen


For caramel:
250 g sugar
For custard
10 eggs
1 can Velor sweetened Condensed milk
450 Fresh Milk
150 sugar
½ tsp of pure vanilla extract (you can substitute with cardamom or lime zest)
For sponge:
5 yolks
250 g flour
100 g vegetable oil
150 g water
125 g sugar
½ tbsp baking powder
Pinch of salt
½ tbsp pure vanilla extract
5 egg whites
125 g sugar


1.Caramelize the sugar then pour it in the bottom of the ramekin molds, about 1 ml thick.
Custard: In a bowl, using a whisk, beat eggs, velor condensed milk, sugar and milk all together, then strain and pour it half way into ramekin molds.
2.Sponge:In a bowl, mix and sift flour, baking powder and salt. In a separate bowl, beat yolks, sugar and water with a whisk, gradually incorporate the dry ingredients, and add oil.
3.Make meringue with egg whites and the rest of sugar until soft peaks form.
4.Take a small amount of meringue and mix it with the flour and yolk mixture, then fold the rest of meringue slowly, make sure not to over fold it so it won’t collapse.
5.Fill ramekin mold with the sponge mixture and bake in a Bain Marie at 160 c. for approx 45 min.
6.Chill overnight, unmold custard cakes and place on serving plate before serving.