Very Vanilla Magic Custard Cake

This dessert is flavored with a heaping tablespoon of Singing Dog Vanilla Extract because I wanted to bring out the essence of vanilla flavor even more.  It’s amazing!

Affiliate links are used when I love a product that I want to share, see my non-disclosure for more.

A quick, rundown on this vanilla!  I received a sample of it to try and I love it,  because I’ve already used the bottle up quite quickly, using it in everything I could.  Singing Dog Vanilla Extract, is a smooth, mellow Pure Vanilla Extract made from certified organic vanilla beans.

This Pure Vanilla Extract contains no added sugar or fructose, it’s all natural and non-GMO. Singing Dog Vanilla is very, very serious about vanilla and you can taste the difference!
It gets it’s name from The New Guinea Singing Dog, which is a dog native to Papua New Guinea that does not bark. It prefers to “sing” somewhat like a whale, or “sing” somewhat like me, when I did the happy dance and sang with each luscious bite of this cake!  Find out more about these fascinating animals and hear them sing at the New Guinea Singing Dog Conservation Society website by clicking here.

Ingredients

• Cooking spray
• 4 large egg yolks
• 4 large egg whites , at room temperature
• 3/4 cup granulated sugar
• 2 tablespoons ice cold water
• 8 tablespoons unsalted butter , melted
• 3/4 cup all-purpose flour
• 1/8 teaspoon fine salt
• 2 cups whole milk , half-and-half, or heavy whipping cream
• 1 tablespoon Singing Dog Vanilla Extract or Singing Dog Vanilla Bean Paste
• Optional: Powdered sugar , fruit

Instructions

1. Coat an 8-inch square pan that is 2 inches deep with cooking spray.
2. Cut 2 (8- by 12- to 16-inch) sheets of parchment paper. Lay one sheet in the pan, leaving an overhang of at least 2 inches on each side.
3. Lay the second piece on top, across the first, leaving an overhang on the other sides. These will be your "handles" when you take the cake out of the pan; set aside.
4. Heat the oven: Arrange a rack in the middle of the oven and heat to 325°F.
5. Mix the yolk, sugar, and water until pale and fluffy using a mixer and until the sugar is dissolved, very fluffy, light in texture, and the mixture is a very pale whitish-yellow, 5 to 6 minutes. Do not undermix.
6. Drizzle in the melted butter into the egg yolk mixture, while still mixing and mix until it is well-incorporated.
7. ..................................................

for full instruction please see : www.thebakingchocolatess.com

Share this post