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Egg Custard Cake
Egg Custard Cake
- Publication
The key to a great Egg Custard Cake? It's all about texture.
In this recipe, we create a rose-shaped base with filo pastry and saturate every nook and cranny with delicious custard. There's a different texture in every bite, making you want to come back for more every time.
Ingredients
- Filo pastry
- 4 tablespoons butter
- 4 tablespoons honey
- 4 eggs, whisked
- ¼ cup caster sugar
- Vanilla
- Cinnamon
- ½ cup thickened cream
Method
- Preheat oven to 180C.
- Scrunch and rough filo pastry up and nestle it into a round cake pan into the shape of a rose, filling the pan snuggly to the edges.
- Melt together the butter and honey and pour/brush ¾ of the mix over the pastry and bake for 10-15mins until crispy and beginning to turn golden.
- Meanwhile, in a small jug warm the cream - but do not make it too hot or it will scramble the eggs. Whisk in cinnamon, vanilla and sugar.
- In another jug or bowl, whisk eggs and then pour the cream mixture into the eggs in a thin stream, whisking as you go. Then pour the egg mix over the crisped pastry, getting it into all the crevices. Drizzle the remaining butter and honey mix over the top and bake the custard for 15mins or until the custard is just set.
- Allow to cool slightly, slice and serve, decorated with rose petals, pistachios and any remaining butter and honey.
