Custard Cake

After seeing this "magic" recipe floating around pinterest this past month, I just knew that I had to try it!!! I'm so glad I did because the taste is yummy and unique. Overall the recipe looked pretty easy with basic ingredients and like magic it separates into three layers....a cake layer on top, a custard layer in the middle and another thin dense crust on the bottom.  Plus the options for creativity with this recipe are endless!!! I'm already planning out different ways to make this with chocolate flavors, lemon flavors, etc... The original recipe creates a layered dessert that blends together vanilla cake and traditional custard pie. It isn't overly sweet which is a nice fresh change from your typical cake type dessert. This would be the perfect spring-time treat to keep in your refrigerator and cut a small piece whenever you like! I love the flavor of nutmeg with custard pie so I added a few shakes of ground nutmeg on my serving. So surprisingly good!!!!

Custard Cake

1/2 cup unsalted butter, melted and cooled

2 cups milk, lukewarm

4 eggs, separated 

1 1/4 cups powdered sugar

1 Tablespoon water

1 cup flour

1 teaspoon vanilla extract

Optional: powdered sugar for dusting and/or ground nutmeg for dusting 

Preheat the oven to 325 degrees. Lightly grease a 8x8 baking dish, set aside.   In a medium size bowl, whisk the egg whites until stiff peaks form and set aside.  In another large bowl, beat the egg yolks and 1 1/4 cups powdered sugar until it turns pale yellow.  Then mix in the melted butter and the  Tablespoon of water (for about 2 minutes) until evenly combined.  Mix in the flour until evenly incorporated. Slowly beat in the milk and vanilla extract until everything is well mixed.  With a spatula or large spoon, fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in. (The batter will look runny, weird and lumpy) Pour the batter into the prepared pan and bake for 45 to 60 minutes or until the cake is barely jiggly in the center.  If the top browns too quick before the minimum of 45 minutes, then cover the cake with aluminum foil for the remainder of cooking time needed. Allow cake to completely cool before cutting. You may dust with powdered sugar before serving. 

Easy Egg Foo Yong

One of my favorite things to order at a Chinese restaurant is egg foo yong.....mostly because I love the savory brown sauce that goes all over the top. I first came across this recipe back in 2008 and loved how easy it came together with only a few ingredients. It is a unique change to your usual weeknight meal and goes along nicely with a side of fried rice or Asian veggies. You can also adapt this recipe to your families likes by using cooked chicken or pork instead of the shrimp. 

Easy Egg Foo Yong

6 eggs slightly beaten

1 (4 oz) can shrimp, drained (or 1 cup cooked meat of your choice)

1/2 cup celery, sliced fine

1/2 cup sliced green onion

1 teaspoon sugar

1 tablespoon soy sauce

1 tablespoon cornstarch

cooking spray

Combine eggs, shrimp, celery, green onion, sugar, soy sauce and cornstarch in a bowl.  Lightly coat a skillet with cooking spray. Heat skillet over medium-high heat. Add egg mixture, 1/4 cup at a time, and fry like small pancakes.  Brown slightly on both sides, until egg is cooked. Keep warm in covered dish while cooking remaining egg mixture. 

Sauce:

2 tablespoons soy sauce

3 teaspoons cornstarch 

1 cup water

To make the sauce: combine soy sauce, cornstarch and 1/2 cup of water in a small saucepan over medium-high heat. Whisk together and cook until boiling, adding more water if needed; sauce should be smooth and slightly thick.  

(Sometimes I double the sauce recipe.)