Caramel Custard Cake

For the caramel:

•Castor sugar: 6tbsp
•Water: ¼ cup
For the custard:
•Eggs: 3
•Condensed milk: 150g
•Cream: 100ml
•Milk: 170ml
•Vanilla essence: 1/2 tsp
For the cake:
•Egg yolks: 3
•Castor sugar: ¼ cup
•Vanilla essence: 1/2 tsp
•Milk: 30ml
•Oil: 20ml
•All-purpose flour: ½ cup
•Baking powder: ½ tsp
•Baking soda: ¼ tsp
For the meringue:
•Egg whites: 3
•Sugar: ¼ cup

For the caramel:

• Take a pan and heat. Add castor sugar and allow it to melt.
• Add water and mix well. Once slightly cool pour this mixture in a 6-inch baking dish and spread it well.
For the custard:
•Beat eggs in a bowl. Add condensed milk, cream, vanilla essence, and milk and mix well.
For the cake:
•Take the egg yolks, sugar and vanilla essence and whisk properly.
•Add milk and oil to the mixture while you whisk continously.
•Separately sieve flour, baking powder, baking soda, and salt and
whisk well.
For the meringue:
•Take the egg whites and sugar and beat well.
•Combine the meringue mixture with the flour mixture. Fold the meringue carefully.
Assemble for baking:
•Pour the custard batter in the baking dish that was earlier coated with caramel.
•Pour the cake batter in it.
For baking:
•Put the custard cake baking dish over another baking dish filled with hot water. Use
double bath baking method.
•Place this in a preheated oven at 170 degrees C for 50 to 60 minutes.
• Once done remove it from the oven and allow it to cool at room temperature for 20 minutes. Tilt the dish onto a plate. The custard cake should come out easily with just a few taps
•Cool this in the fridge for 2 hours.
•Serve chilled.

Recipe: Chaiti Chowdhury