Friday, June 7, 2013
I got this recipe from White on Rice Couple. They have a lot of fantastic recipes with AMAZING photography (due to the fact that they are both professional food photographers). I'm not posting the recipe here because I didn't really change anything about the recipe. I did use vanilla bean paste instead of vanilla extract just so I could see those specks of vanilla in it.I LOVE this recipe. I've already made it at least four times. It's one of those desserts that's not too sweet so you can justify eating it as breakfast. It also doesn't make a large amount. Only an 8x8" pan, so nine square slices. I have eaten an entire pan by myself over the course of one and a half days. It's so good. You feel like you can eat so much because it's not overly sweet. I describe the taste as "a really thick pancake" to other people. It obviously isn't the same texture as a pancake but it has that same lightly sweet flavor.I bake mine for about 45 minutes. I actually slightly under-bake my cake so the cake layer is thinner and there is some soft custard right between the cake layer and the firm custard. I find it just so delicious and I hope you do too!