Recently, various versions of this cake have been popping up in my news feed – much to my simultaneous delight and lament. As a passionate appreciative foodie, I love seeing such beautiful creations but, as a deliciously intolerant foodie, at times, I grieve for want of such foods, knowing full well, while it might taste wonderful at the time, I will know buyer’s regret within hours, and often for days to come.
That said, I could not get this recipe out of me head. I am a huge fan of custard – my Mum used to make the most amazing vanilla custard, thick and rich, the perfect companion to apple pie or golden syrup dumplings. Oh, such sweet memories! There is no way my gut would cope with that much milk in a dish these days, but I could not shake the desire to bake and eat some magic custard cake dammit!
What else is a girl to do then, but find a way to make and bake it so she can indeed eat it, so that is what I did.