CUSTARD CAKE

Ingredients:
For the custard:
3 eggs, room temperature
1/2 cup condensed milk
1/2 cup fresh milk
1/4 cup granulated sugar
1/4 tsp lemon rind

For the cake:
A
3 egg yolks
1/4 cup granulated sugar
3/4 cup cake flour
1/2 tsp baking powder
1/4 cup fresh milk
1/4 tsp lemon rind
B
3 egg whites
1/4 cup granulated sugar

1/2 cup granulated sugar for caramel topping

Procedure:
Preheat oven at 350 degrees.

Prepare a 9-inch round cake pan.  To make the caramel topping, in a heavy saucepan, put 1/2 cup sugar under low fire until it's completely melted.  When it's completely melted and light brown in color, transfer it to your cake pan, making sure that the bottom of your pan is completely covered.  Set aside and let it cool.

To make the custard, combine all eggs and whisk lightly.  Add the condensed milk, fresh milk, sugar, lemon rind and mix until well combined.  Strain and transfer it to your pan with the caramel topping, which should have hardened by now.

To make the cake, sift cake flour and baking powder together.  Combine the egg yolks and sugar and whisk until light.  Add cake flour mixture and mix well.  Add the milk and mix again.  Finally, add the other half of the cake flour and lemon rind and mix thoroughly.

In a separate bowl, beat your egg whites until frothy.  Add 1/4 cup sugar and continue beating until stiff peaks.  Fold your egg whites to the cake mixture, being careful not to deflate the egg whites.  Transfer mixture to your cake pan where the custard mixture is.  The cake mixture would float on top and the custard mixture at the bottom.

Put the cake pan in a larger baking dish with hot water at the bottom and bake for 40-45 minutes or until a toothpick inserted at the center of the cake comes out clean.  Let it cool completely.  The cake would deflate a little, this is normal.  Transfer it on a serving plate upside down.