Custard Cake

I've been making this one for many years, sometimes with coconut, sometimes with lemon rind.  You may actually know it as Impossible Pie.

My favorite has to be the coconut, but my son doesn't like it so I tend to stick to either the lemon or just the plain custard.

The magic part is how it creates it's own crust, followed by a silky custard filling and a crust on the top.  It's so good, and so easy to make.  A definite to throw together when you have unexpected guests.

For this version, I used the recipe from Hugs and Cookies

Custard Cake

4 eggs (whites separated from yolks), room temp
1 tsp vanilla extract
3/4 cup sugar
8 Tablespoons butter, melted
3/4 cup all purpose flour
2 cups milk lukewarm
powdered sugar for dusting cake
Instructions:

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 and 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.