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Ingredients
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Cakes
Custards
Method
Cakes
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 2
Prepare the Cake Batter
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 3
Combine Dry Ingredients
In another bowl, sift together the flour, baking powder, and salt.
- 4
Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- 5
Bake the Cake
Pour the batter into a greased 9x13 inch baking pan. Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 6
Cool the Cake
Once baked, remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Custards
- 7
Prepare the Custard Base
In a saucepan, combine the heavy cream, sugar, and a pinch of salt. Scrape the seeds from the vanilla bean and add both the seeds and the pod to the pan. Heat over medium heat until the mixture is hot but not boiling.
- 8
- 9
Temper the Egg Yolks
Gradually pour the hot cream mixture into the egg yolks while whisking constantly to prevent curdling.
- 10
Cook the Custard
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (around 10 minutes).
- 11
Strain the Custard
Strain the custard through a fine sieve into a bowl to remove the vanilla pod and any curds.
- 12
Cool and Serve
Allow the custard to cool to room temperature, then refrigerate until set. Serve chilled with slices of cake.
