Step-by-Step Instructions
1. Make the Custard
Heat milk in a saucepan until just simmering.
In a bowl, whisk egg yolks, sugar, and cornstarch until pale.
Slowly pour in the hot milk while whisking to temper the eggs.
Return mixture to the saucepan and stir over medium heat until thickened.
Remove from heat, add butter and vanilla, stir smooth, then set aside to cool.
2. Prepare the Cake Batter
Preheat oven to 350°F (175°C) and grease a 9-inch square or round cake pan.
Cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla.
Sift flour, baking powder, and salt together. Fold dry ingredients into the wet, alternating with milk until smooth.
3. Assemble the Cake
Spread the cake batter evenly in the pan.
Pour the cooled custard over the batter, spreading gently to cover.
4. Make the Crumble
Mix flour, brown sugar, and cinnamon.
Cut in the butter with a fork until it resembles coarse crumbs.
Sprinkle evenly over the custard layer.
5. Bake
Bake for 40–45 minutes, until the crumble is golden brown and the cake is set.
Let cool slightly before slicing.
Serving Suggestions
Warm & Cozy: Serve with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Chilled & Elegant: Refrigerate for a few hours and serve cold for a firmer, creamier texture.
Festive Twist: Add berries or a dusting of powdered sugar on top for a holiday-worthy look.
Final Thoughts
Vanilla Custard Cake with Crumble is more than just dessert — it’s a layered experience of taste and texture. The tender cake, creamy custard, and golden crumble topping make it a show-stopper at any table. Whether you bake it for a casual afternoon treat or a special occasion, it’s the kind of recipe that quickly becomes a family favorite.
