SafePlates

Ingredients

• 1 cup (120g) all-purpose flour
• 1/3 cup (75g) unsalted butter, softened
• 1/2 cup (100g) fine granulated sugar
• 3 large eggs
• 1 teaspoon (5ml) vanilla extract
• 1/2 teaspoon (2.5ml) baking powder
• A pinch of fine table salt
• 1 cup (240ml) whole milk
• 3 egg yolks
• 1/4 cup (50g) fine granulated sugar
• 1 tablespoon (15ml) all-purpose flour
• 1 teaspoon (5ml) vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a muffin tin or use silicone molds specifically shaped like half-spheres.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. Sift together the flour, baking powder, and salt. Gradually add to the creamed mixture, mixing until just incorporated.
4. Spoon the batter into the prepared molds, filling them about two-thirds full. Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
5. While the cakes are baking, prepare the custard filling. Heat the milk to just below boiling (about 180°F or 82°C) in a saucepan over medium heat. In a separate bowl, whisk together the egg yolks, sugar, and flour until smooth. Gradually whisk in the hot milk, then return the mixture to the saucepan.
6. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Remove from heat and stir in the vanilla extract. Transfer the custard to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until cool, about 30 minutes.
7. Once both the cakes and custard have cooled, use a small knife to cut a cone-shaped piece out of the bottom of each cake. Fill the hollow with the custard, then replace the cut-out piece, trimming it as needed so it fits back on top, hiding the filling.
8. Dust the tops with powdered sugar before serving.

Tip

Optionally, serve with a side of fruit compote or a drizzle of chocolate sauce for a richer dessert experience.