Servings: 8 people
Calories: 250kcal
Cost: $15
Equipment
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Baking mold
- Fork
Ingredients
- 1 dough homemade or store-bought cake dough
- 500 ml whole milk
- 200 ml liquid cream
- 4 egg yolks
- 100 g sugar
- 2 tablespoons cornstarch (maicena)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 stick cinnamon stick optional
Instructions
- Roll out your cake dough and press it into your chosen mold, pricking holes all over the surface with a fork. Bake at 180°C (350°F) for 10–12 minutes until golden brown, then let it cool completely.
- In a saucepan, combine milk, cream, and cinnamon stick. Heat gently until simmering, then let it rest for 5 minutes. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly pour hot milk mixture into the bowl, stirring continually. Return to the stove and cook over low heat, stirring, until thickened. Stir in vanilla extract and ground cinnamon.
- Pour the custard evenly over the cooled cake base and smooth it out. Cover and refrigerate for at least 4 hours or overnight to set.
- Before serving, sprinkle ground cinnamon and optionally add whipped cream and icing sugar on top.
Notes
Store leftovers in the refrigerator covered with plastic wrap for up to 3 days. For longer storage, freeze slices wrapped in parchment paper for up to a month. Thaw in the fridge before serving.
For a healthier version, consider using almond milk, coconut cream, or a natural sweetener. Feel free to add chopped fruits for extra nutrition.
Presentation can be enhanced by serving the cake on a pretty platter, garnished with cinnamon sticks and mint leaves for a rustic look.
Nutrition
Calories: 250kcal | Carbohydrates: 30g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 130mg | Sodium: 70mg | Potassium: 150mg | Fiber: 1g | Sugar: 15g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 4mg
Tried this recipe?Let us know how it was!