Mandarin Custard Cake

Mandarin Custard Cake

This is a fabulous winter dessert for a casual meal. Pudding cake recipes have been around for many years, but a new take on the classic is to use mandarins to make it.We have added some peel and some grated ginger for a headier taste. Clementines or tangerines work well too. Serve warm or cold. These are made individually although you can make a single large one—but if you do, bake it about 7 to 10 minutes longer.
Ingredients:
1 cup (250 mL) light cream or milk
2 tbsp (30 mL) unsalted butter, softened,
½ cup (125 mL) sugar
1 tbsp (15 mL) grated mandarin rind
2 tsp (10 mL) grated fresh ginger
3 eggs, separated
3 tbsp (45 mL) all-purpose flour
3 tbsp (45 mL) cocoa powder
Pinch salt
1 tbsp (15 mL) icing sugar

Directions:                                                                                       Preheat oven to 350°F (180°C). 

Heat mandarin juice in a pot over medium heat and reduce to ¼ cup (60 mL), about 8 to10 minutes. Cool. Combine mandarin juice and cream and reserve. 

Beat butter using an electric mixer or food processor until light. Gradually beat in sugar until light and fluffy. Beat in mandarin rind and ginger then egg yolks 1 at a time. 

Combine flour and cocoa powder in a bowl. Add one-third of flour-cocoa mixture into batter, alternating with half of reserved cream mixture. Mix well after each addition. 

Beat together egg whites and salt in a separate bowl until soft peaks form. Fold into batter. 

Divide batter between 4 greased 4½-inch (11-cm) ramekins. Place ramekins in a baking pan and fill pan with hot water halfway up the sides of the ramekins. 

Bake for 18 to 20 minutes or until top is set (the centre of the cake will still be liquid). Sift icing sugar overtop and serve hot. 

Serves 4

Magic Custard Cake

Magic Custard Cake

Ingredients

4 eggs (whites separated from yolks), room temp
1 tsp vanilla extract
¾ cup sugar
8 Tablespoons butter, melted
¾ cup all purpose flour
2 cups milk lukewarm
powdered sugar for dusting cake

Directions

Preheat oven to 325 F degrees. Grease and Line 8 inch x 8 inch baking dish with parchment.

Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.

Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two mins. Add the flour and mix it in until fully incorporated.

Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. 

Pour batter into baking dish and bake for approx. 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar.