Thursday, September 18, 2014

Custard Mamon

Leche Flan = Custard
Mamon = Chiffon Cake
Custard + Mamon = Custard Mamon
Leche Flan + Chiffon Cake = Leche Flan Cake

Therefore, by the transitive property of equality:
Custard Mamon = Leche Flan Cake

This is just one of the many things I learned in Maths.  Simple, isn't it?  It just goes to show us that this little cake isn't a new invention.  It is simply a new form of an old thing that many of us already knew how to make.  And yet as consumers, we are so easily swayed by new packaging and new names!  True?


To be honest, I don't really like leche flan cake.  I don't like how the caramel syrup absorbs into the cake.  I don't like how baking the cake in a water bath somehow makes the sides of the cake wet and soggy.  I don't like how the weight of the flan squishes the soft cake once it is turned over.

But you know what? I cannot resist trying.  Even once.  Just for the heck of it.  So here you go.

CUSTARD MAMON (makes 10 pieces)

**Note: Leave your mamon tins UNGREASED.

For the caramel syrup, you will need 2 teaspoons of caster sugar for each mamon tin.  I use caster sugar because it melts more easily than regular granulated sugar.

Place one tin with sugar on the stovetop over very low fire.  Once the sugar starts melting, lift the tin with a kitchen tong then gently tilt the tin and swirl the melting sugar around until everything turns into a golden syrup.  Do not burn.  Set aside.  Repeat for the rest of the mamon tins.

Arrange tins in a large baking tray.


For the custard, combine in a small bowl:

3 eggyolks
1 whole egg
1 cup evaporated milk
1/4 cup caster sugar
1/2 teaspoon vanilla extract

Whisk until well combined and the sugar is completely dissolved.  Strain into another bowl or small jug.  Set aside.


For the mamon layer, prepare your chiffon cake batter using the mamon recipe here.  Remember to pre-heat your oven at this point.

To assemble:

1.  Pour about 1/8 cup of custard mixture into each mamon tin.  (If you have extra custard mixture, just redistribute evenly.)


2.  Fill the mamon tins with the chiffon cake batter to the very top. (I used my 2" ice cream scoop to do this easily.  Two heaping scoops per tin.)


Place baking tray in pre-heated oven then carefully add hot water (not boiling) to the tray just enough for the water to be about the same level as the custard layer.  About 1/4" high would do.

3.  Bake for 25-30 minutes or until tops are golden brown and a skewer inserted into the center of the cakes come out clean.


4.  Invert tins immediately onto a baking paper lined tray. Shake each tin gently to release the cake.


5.  Let the cakes cool completely before consuming.

That's it! Let me just emphasize that this is just a trial for me.  Don't really know if what I did was correct or not. You might want to try it too and give me some inputs on how to improve it, if necessary. Most people will argue that a cake like this should be cooled for several hours first and even refrigerated before inverting and unmoulding. The reason for this is to allow the leche flan to firm up. Personally, I don't want to wait because to me, watching a chiffon cake deflate (if it is not inverted right away) and sink is just utterly horrifying!  As you can see from the photos, the custard layer came out unscathed even though I did not wait for it to cool down.

Here is a link to a video about the Goldilocks custard mamon.  Sometimes all it really takes is just watching and learning then doing it yourself!

24 comments:

  1. Wow, yummy!!! I've done leche flan cakes before but not custard mamon, good idea. Can we make the custard thicker? Thanks for the recipe.

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    1. I know a lot of people like a thicker custard layer. That's up to you. I just think that the thicker the custard, the more weight and the more the cake will get pressed down.

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  2. Corrine, would it be easier just to make the caramel in a saucepan and distribute equally into the mamon tins? Thanks.

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    1. I actually tried that before but found that the caramel was solidifying really quickly and I couldn't distribute it properly and evenly on each tin so I decided to melt the sugar on the tins themselves.

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  3. Hi Corinne,

    This looks (and I'm sure tastes) great!

    I successfully baked a custard cake using your chiffon recipe for an 8"x3" cake pan without it collapsing a few months ago. (I had to serve a crowd, and so a cake seemed easier.) Same concept as your custard mamon, but using a 9"x13" Pyrex glass baking pan instead. The big difference was that I covered the top of it with aluminum foil before I put it into a waterbath and baked it. What happened was that the top of the chiffon stuck to the aluminum foil when it rose from baking and prevented it from collapsing while cooling. I let it cool to room temperature with the foil on. Then, I stuck it in the fridge overnight with clingfilm over the foil and unmolded it the next day. A thin layer of the chiffon "crust" comes off, but no one sees anyway because it's served upside down.

    I guess my suggestion would be to cover the tops of the custard mamon with foil before baking so that the chiffon has something to cling to while cooling. (Maybe fill them with less chiffon batter too?) Just a thought, haven't tried.

    (Sent a photo of my custard cake creation to your e-mail.)

    Thanks for sharing your recipe!

    ReplyDelete
    Replies
    1. Thanks for sending me the photo. Your cake looks great!

      This is just my observation - chiffon cakes baked in small tins such as mamon or in cupcake form really tend to sink. I'm not sure if there is a way to avoid it other than unmoulding the cake immediately. The reason I overfill my mamon tin is because I really want the cake to rise above the top so that when it deflates, it will still end up a good height. Of course, the texture changes and the cake becomes more dense.

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  4. Thanks Corrine for the recipes especially this one, i love custard cake but i haven't tried custard mamons yet. Am gonna make this on my birthday.

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  5. hi ms. corrine, would it be possible to use your chiffon cake (caramel cake, which i love !!!) to use as replacement for the mamon cake? thanks for your quick response (hehehe, pressure ba?!) excited lang talaga ako :)

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    Replies
    1. The chiffon recipes for the caramel cake and mamon are exactly the same.

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  6. Hi corrine i made a bigger version of this in a medium llanera, kaya lang po since baine marie po ginawa ko parang luto na po ung cake oero malalambot pa din po custard ko what happened ponkaya

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    1. Nipisan mo lang ang custard layer para madaling maluto.

      Kadalasan sa leche flan cake, nirerefrigerate muna ang cake bago alisin sa mold para maging firm ang leche flan. Sa custard mamon ko, hindi ko ito ginawa pero dahil sa llanera ka nagbake at mas malaki ito, mas maiigi siguro na palamigin mo muna.

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  7. Hi, can I use 8 by 8 round aluminum pans or will it be hard to turn the cake over? Thanks.

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    Replies
    1. If you are going to use this recipe to make leche flan cake (rather than mamon), I don't recommend turning the cake over until it has completely cooled. Refrigeration is even recommended to make sure the flan layer has set.

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  8. Hi,

    The recipe for the custard, can we use that to make leche flan?

    Thanks.
    Pam

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  9. Great, thanks!...do you think adding an egg yolk or two will make it creamier?

    Thank you
    Pam

    ReplyDelete
    Replies
    1. Sure. Or you can maybe just replace the whole egg with 3 eggyolks?

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  10. Hi i just want to ask my custard is always soft once i turned it over, i don't know why kasi i've checked the chiffom batter if it's already baked using a skewer clean na naman po sya. Ano po kayang reasons bakit ganun nangyari sa custard ko di po kasi sya nabubuo talaga parang di po naluluto? Thank you+

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    Replies
    1. Sorry I don't really know why your custard is not setting. Do you use hot water in your baking tray?

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  11. Hi can i know the recipe of your custaroons i cant search it anymore on your page. Just email me actflores@yahoo.com. Thanks a lot

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  12. Tried it and I failed. I accidentally used flour instead of cake flour! DX Anyway, second time will definitely be better! ^_^

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  13. Hi, just want to ask if I could use a regular 6 piece muffin tin for this recipe? Cause that's all I've got in the kitchen. Don't know if I could wing it for first time trying to bake this recipe. Thanks, keep your fingers crossed for me!

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    Replies
    1. I am not confident in saying yes to the muffin tin as you might encounter difficulty in unmoulding the mamon all the same time. You can try though.

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