FRENCH CUSTARD CAKE RECIPES

Steps:

• Combine 1 1/2 cups milk and 1/2 cup sugar in 3-quart saucepan. Cook over medium heat, stirring occasionally, 10-12 minutes or until mixture just bubbles around edges.
• Place 1 egg, 2 egg yolks and remaining 1/2 cup milk in bowl; beat with whisk until combined. Stir in 1/2 cup flour until smooth. Slowly add 3/4 cup hot milk mixture into egg mixture, whisking continuously. Return egg mixture to saucepan; cook over medium-low heat, stirring constantly, 4-6 minutes or until mixture thickens and bubbles just begin to form. Do not boil.
• Remove from heat; stir in amaretto. Pour into bowl; press plastic food wrap onto surface of filling. Refrigerate at least 1 hour.
• Combine 3 cups flour, almond flour, baking powder and 1/2 teaspoon salt in bowl; mix well. Set aside.
• Combine butter and 1 cup sugar in another bowl; beat at medium speed until creamy. Add 2 eggs and 3 egg yolks, 1 at a time, mixing well after each addition. Add flour mixture gradually, beating at low speed until well mixed.
• Wrap one-third of dough in plastic food wrap; flatten slightly. Wrap remaining dough in plastic food wrap; flatten slightly. Refrigerate at least 2 hours or until firm.
• Heat oven to 375°F. Place oven rack in lowest position. Spray 9-inch round springform pan with no-stick cooking spray; set aside.
• Roll out larger portion of dough on well-floured surface to 13-inch circle. Carefully fold in half; place dough into prepared pan. Unfold; press into bottom of pan and up sides. Let excess drape over edge of pan. (Press pieces back together if dough cracks.) Spread cooled filling into dough. Roll smaller portion of dough into 8-inch circle. Place over filling.
• Beat 1 egg yolk and 1/8 teaspoon salt in bowl; brush smaller dough piece with egg wash. Carefully fold excess dough over top; brush with egg wash. Score dough with fork, making crisscross design over top of cake.
• Bake 45 minutes. Loosely cover with aluminum foil. Continue baking 15-17 minutes or until cake is deep golden brown. Cool 10 minutes in pan; carefully remove side of pan. Refrigerate at least 5 hours or overnight. Serve at room temperature. Cover; store refrigerated.

Steps:

• Adjust oven rack to lower-middle position and heat oven to 325F. Spray 9-inch springform and place pan on a rimmed baking sheet lined with foil. Place apple slices into microwave-safe pie plate, cover with plastic wrap, and microwave until apples are pliable and slightly translucent, about 3 minutes**. Toss apple slices with Calvados, lemon juice and cinnamon and let cool for 15 minutes. In a medium-sized bowl, whisk 1 cup flour, 1 cup granulated sugar, baking powder, and salt. In a second bowl, whisk the whole egg (not the yolks!), oil, milk, and vanilla together until smooth. Add the flour mixture to the wet ingredients and whisk until just combined. Transfer 1 cup batter to separate bowl and set aside. Add egg yolks to the remaining batter and whisk to combine. Using spatula, gently fold in the apples. Transfer batter to the pan; using an offset spatula to spread batter evenly to pan edges, gently pressing on apples to create even, compact layer, and smooth surface. Whisk remaining 2 tablespoons flour into the batter you set aside. Pour over batter in pan and spread batter evenly to pan edges and smooth the surface. Sprinkle remaining tablespoon of sugar evenly over cake. Bake until center of cake is set, toothpick inserted in center comes out clean, and top is golden brown, about 75 minutes. Transfer pan to wire rack; let cool for 5 minutes. Run paring knife around sides of pan and let cool completely, 2 to 3 hours