Milk Tart Cake

Savoring the perfect blend of tradition and technology with this Steamed Milk Tart Cake, lovingly crafted in the Instant Pot pressure cooker. A modern twist on a classic recipe, honouring our heritage in deliciously innovative ways". 
- This Brown Mom
 

Ingredients:
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
2 eggs
1/2 cup milk
1 tsp baking powder
1/2 tsp vanilla essence
Pinch of salt
 
Method:
In a mixing bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
Sift the flour, baking powder, and salt into the mixture. Gently fold them in until just combined.
Gradually add the milk and vanilla essence and mix until you have a smooth batter. Grease a cake pan or a heatproof bowl that fits into your Instant Pot pressure cooker.
Pour the cake batter into the greased pan. Add the wrack to your pot with 2 cups of water.
Cover and set to steam over medium heat for 1 hour, or until a toothpick inserted into the center comes out clean.
Once done, remove the cake from the steamer and let it cool for a few minutes before unfolding.
Slice the cake in two layers, add the milk tart custard, layer on the card and top with more custard.
 
For the Custard Filling:

Ingredients:
2 cups of milk
1/2 cup of castor sugar
1 tbsp cup of all-purpose flour
2 tablespoons of cornflour
4 large egg yolks
1 teaspoon of vanilla extract
1/2 teaspoon of ground cinnamon or to taste
1 cinnamon stick
2 cardamom pods
 
Instructions:
In your Instant Pot pressure cooker, on sauté mode, heat the milk, cinnamon stick and cardamom pods over medium heat until it's just about to boil. Remove it from the heat and set it aside, strain and pour it back in to the pot.
In a separate mixing bowl, whisk together the sugar, flour, egg yolks and vanilla essence.
Turn the sauté mode back on and slowly pour the egg mixture into the milk, whisking continuously to prevent curdling. This is called tempering the eggs and helps them incorporate smoothly into the custard. Cook the custard over medium-low heat, stirring constantly until it thickens and comes to a gentle boil. This should take about 3-4 minutes. Once the custard has thickened, remove it from the heat and continue to stir for a minute or two. Allow the custard to cool to room temperature.
 
Once your custard filling has cooled, you can use it to fill your Milk Tart Cake. Simply spread a layer of the custard between the cake layers, and you can also use it to frost just the outside of the cake. Enjoy your Milk Tart Cake with this creamy and flavourful custard filling!