Moist Vanilla Custard Cake In Can

Moist Vanilla Custard Cake In Can



  • cup ¼ unsalted butter softened
  • 2 pieces eggs
  • cup ½ water
  • 1 pack MAYA OTM Butter Cake Mix 200g

Cake Syrup:

  • cup ½ white sugar
  • cup ¾ water
  • 1/8 cup – ¼ white rum


  • 5 pieces egg yolks
  • cup ½ condensed milk
  • 1 cup ½ all-purpose cream
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla
  • turbinado sugar for topping


  • Preheat oven to 350°F/177°C. Prepare one 6-inch tin cake and 3-inch tin can.
  • For the cake: In a bowl, mix all cake ingredients together, divide it among the two cans. Bake in the preheated oven for 20-25 minutes.
  • For the syrup: In a small sauce pan, heat up sugar with the water. Once the sugar is melted simmer for 2-3 minutes. Remove from the heat and pour in white rum.
  • Remove cakes in the oven and pour syrup over the two cakes.
  • For the custard: Mix all ingredients in a heat-proof bowl and cook over a double boiler. Cook until it coats the back of the spoon and is thickened. Strain the mixture. Pour this into the prepared cakes.
  • Refrigerate to set. Sprinkle sugar on top, torch lightly to melt and caramelize the sugar.
  • Serve.


Yield: one 6x3 ½ -inch & one 3x3 ½ -inch tin can cake

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