40 min · 1 serving · @Tom O'Connor
Baked Vanilla Custard Cake
A soft, custard-style little cake of eggs, milk and skimmed milk powder, lightly sweetened and scented with vanilla.
Nutrition per serving
- 325 kcal
- 30 g protein
- 26 g carbs
- 11 g fat
Ingredients
- 2 eggs
- 50 ml low-fat milk
- 45 ml skimmed milk powder
- 1 tbsp erythritol
- ¼ tsp baking powder
- 1 pinch salt
- ½ tsp vanilla extract
Steps
- Heat the oven to 170°C (160°C fan) and grease or line a small baking dish, about 10 × 13 cm.
- Whisk the eggs, milk, sweetener and vanilla until smooth, then stir in the milk powder, baking powder and salt to a pourable batter (add 1–2 tsp milk if it is very thick).
- Pour into the dish and bake 25–30 minutes, covering loosely with foil if the top browns too fast.
- It is done when golden on top with a barely wobbly centre. Cool 5–10 minutes before slicing; it firms up as it rests.
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