Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a round or square baking dish with the melted butter.
Prepare the Custard Batter:
In a medium saucepan, heat the milk and heavy cream over medium heat until it begins to simmer. Do not let it boil. Remove from heat and let it cool slightly.
In a large mixing bowl, whisk together the eggs, sugar, and vanilla extract until well combined.
Gradually add the flour and salt to the egg mixture, whisking continuously to avoid lumps.
Combine and Pour:
Slowly pour the warm milk and cream mixture into the egg mixture, whisking constantly until fully combined and smooth.
Pour the custard batter into the prepared baking dish.
Bake the Custard Cake:
Place the baking dish in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish (creating a water bath).
Carefully transfer the roasting pan to the preheated oven. Bake for 45-55 minutes, or until the custard cake is set and the top is golden brown. A knife inserted into the center should come out clean.
Cool and Serve:
Remove the baking dish from the water bath and let it cool to room temperature. Once cooled, refrigerate for at least 2 hours or until fully chilled.
Cut into squares or slices and serve.
Enjoy this baked custard cake as a delightful dessert. Its smooth and creamy texture with a caramelized top makes it a perfect treat for any occasion.
