Description
A silky, melt-in-your-mouth custard-style cake that’s lighter than cheesecake and softer than any loaf cake. It’s smooth, creamy, and gently sweet with a golden top and tender inside.
Introduction
This Japanese-style milk custard cake is made with simple ingredients: milk, eggs, cream cheese, butter, and a bit of flour. It bakes into a smooth, pudding-like texture that slices beautifully. Perfect warm or chilled.
Why You’ll Love This Recipe
- Incredibly creamy and soft
- Uses basic ingredients
- No heavy mixing, no complicated steps
- Amazing served for breakfast or dessert
Ingredients
- 250 g cream cheese (softened)
- 40 g unsalted butter
- 200 ml milk
- 3 large eggs
- 80 g sugar
- 30 g cornstarch (or flour)
- 1 tsp vanilla
- Powdered sugar (optional, for topping)
Instructions
- Prepare the pan
Line a loaf pan with parchment paper. - Heat mixture
In a small pot, add the cream cheese, butter, and milk.
Warm on low heat and whisk until smooth and fully melted. - Mix the wet ingredients
In a bowl, whisk the eggs, sugar, and vanilla until combined. - Combine mixtures
Slowly pour the warm milk mixture into the egg mixture while whisking. - Add cornstarch
Sift in the cornstarch and whisk until perfectly smooth with no lumps. - Strain the batter
(Important for a silky texture.)
Pour the mixture through a fine strainer into the loaf pan. - Bake
- Preheat oven to 170°C.
- Place the loaf pan in a larger tray filled with a bit of hot water (water bath).
- Bake for 45–55 minutes, until the top is lightly browned and the center is set.
- Cool completely
Remove from oven and let it cool in the pan before slicing.
Dust with powdered sugar if desired.
Variations
- Lemon: Add 1 tbsp lemon juice + 1 tsp zest.
- Vanilla Honey: Add 1 tbsp honey for a softer sweetness.
- Chocolate: Add 2 tbsp melted white chocolate into the batter.
Tips for Best Results
- Don’t skip straining — it makes the cake ultra smooth.
- Do not overbake; the cake should remain creamy inside.
- Let it cool fully before cutting to keep clean slices.
Storage Tips
- Store in fridge in an airtight container for up to 4 days.
- Tastes even better cold!
Serving Suggestions
- With powdered sugar
- With berries or jam
- With honey or condensed milk drizzle
FAQs
Why did my cake crack?
A slight crack is normal — it gives it a rustic look!
Can I skip the water bath?
No, the cake won’t stay creamy without it.
Conclusion
This Japanese milk custard loaf is simple, elegant, and incredibly creamy. Perfect for any time you want a soft and comforting dessert.