- 4 eggs (room temperature)
- 3/4 cup caster sugar
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
- 3/4 cup plain flour (sifted)
- 2 cups milk (lukewarm)
- 1/4 cup icing sugar (to decorate)
PER SERVING *
|Calories190Calories from Fat90|
|% DAILY VALUE*|
|Calories from Fat90|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Angie S. 19 May
Very nice, creamy, eggy, custardy, yet light.
Ferry 28 Mar
my custard cake turned out moist and rubbery on the bottom i was soo excited or this recipe it looked absolutely delicious i am unsatisfied all the other recipes turned out really well (two days Later) I decided to try again and it turned out great
Evniki Nasiopoulos 24 Mar
It turned out great I did use less sugar instead of 3/4 cups I used 2/3 of a cup and it was perfect
S 28 Jan
When I put this in the oven, I thought for sure that I had done something wrong, but the frothy liquid with clumps of floating whipped egg whites ended up being delicious custardy goodness! After a bite, my husband told me I had to make this recipe again - seal of approval indeed! Thank you for a lovely new dessert to add to my recipe collection! (Note - I’m in the U.S. so I baked this at 325 degrees F, and used granulated sugar that I pulsed in the blender in place of caster sugar.)
Hello Sharon 24 Dec 2017
Better than I thought
ashthelesserknown 17 Dec 2017
just perfectly amazing!!
Jessica Thurston 8 Oct 2017
This recipe is pretty good, simple enough, but there were two major issues I had. First, I don't believe the temperature was verified either Fahrenheit or Celsius. I had to read a review to understand that 170 degrees should actually be 350 degrees Fahrenheit. Secondly, the time given was 30 minutes give or take. Again, I read a review that said an hour was required for theirs. Mine took about 45 minutes but overall a pretty good recipe and I enjoyed the end result.
Fatemeh Forouzan 20 Sep 2017
I just baked it. You were right. the whole time I was like it's not gonna work but the result was amazing. Thank you 😊
kay 4 Sep 2017
good it is a recipe mum use to make
Libby 10 Aug 2017
Mine turned out horrible. Takes way too much time. Not worth it. very bad instructions.
Zoe Estourgie 1 Aug 2017
Was very confused after putting the milk in, seemed not thick enough but after reading the comment that it might look strange I kept going and it turned out alright! Good recipe, but would add a bit more vanilla next time.
Leafloor 31 Jul 2017
Directions at the website are lacking. I had to check other recipes to see if I was doing it correctly. This turned out delicious and everyone loved it. Quite fussy to make though, So not doing it again anytime soon. (Note: fold egg whites in really well- mine were huge and clumpy. Baking in total took 50 mins and I had to put foil on top as it was already golden brown at 30 mins but def not set yet. Shake to see doneness. Starts out soupy but firms up to wobbly and inserted knife comes out clean.)
Me 30 Jul 2017
It was yummy ,no modifications and yes I would make it again.
Talayia Nemo 18 Jun 2017
I was very excited to make this recipe and it was all was going well until I put it in the oven. The directions said leave a good amount of extra paper out and we did. We didn't leave a ton just a simple amount and it fell over onto the custard and ruined the whole top so it was deff a let down. We tried pulling the extra paper off and it was a deff fail. We plan on making a few adjustments next time so it turns out better.
Krystle M. 9 Jun 2017
Perfect every time! It's a real crowd pleaser!
Rob B. 20 Nov 2016
I doubled the amount vanilla extract to give it a little more flavor. otherwise i followed the recipe to the letter. if you live in the U.S. be sure to cook the dish at 350 degrees. It took about 45 minutes to brown up nicely.