Caramel & Squash Custard Cake

It is also another Halloween baking that I have done but has not been posted. It is a custard cake that is served cold. It is like pudding. I adapted it from Ochikeron, a blogger and youtuber, and changed the recipe to my own preference.

Ingredients:
The top part:
80g sugar
4 tbsp water

Custard/Filling:
5 eggs
600g squash, steamed and mashed
500ml milk
180g sugar

Steps:
1. Cook sugar and water to make caramel (top part). Cook in pan on medium low heat till bubbly form formed. Pour into a greased 9 by 9 inch loaf pan immediately before it hardens. Put in fridge to set.
2. Heat milk and sugar in the pan at medium low heat till the mixture simmer. Slowly pour beaten egg mixture little by little, and mix thoroughly to prevent egg from cooked. Strain the mixture through a sieve. Add in the mashed and cooked squash into the mixture. (You can strain after this step to get a finer texture, but I prefer some "meat" inside my custard.)
3. Bake in preheated oven at 350 F for 50-60 minutes. Cool in fridge then flip it over and serve!

Happy baking =)

4-Layers Banana Custard Cake

There was a ripe banana sitting on my kitchen table, and no one was going to eat it from the looks of it. Why waste the lovely sweet ripe banana? So, I have decided to make a 4-layers banana custard cake. The decoration was a bit off since it was an impromptu decision. Please bear with the 'lack-of-sense-of-decorative-mind' of mine. >.<.

4-Layers Banana Custard Cake
For the sponge cake recipe, please click on this link. This sponge cake recipe is the best and easiest recipe, trust me, you will love it! =D
sponge cake recipe

Banana Custard Cream
(adapted from Ochikeron)
Ingredients:
120g banana (around 120g would be okay)
1 egg
30g sugar
170g milk
4 tbsp corn starch

Steps:
1. Heat the sauce pan at medium high.
2. Beat egg, sugar, milk, corn starch, and mashed banana till combined. Sieve the mixture to get rid of the lumps.
3. Pour into a saucepan, and stir the mixture till thicken on low heat.
4. Cool in fridge completely.
5. Spread the cooled custard cream on top of each layer of the cake, except for the top cake. Put the remaining custard into a piping bag, and pipe your desired decoration.

This cake has a very strong custard flavor, very yummy. I have never eaten Tokyo banana before, so I could not make the comparison. But, this cake is lovely enough.

=D