I would like to cook finger food for my one year old. I am looking for a recipe for a soft cake– something like a loose cheesecake or set custard in terms of consistency. I did make a bread pudding serving the middle portion to him, but I would like to avoid using so much bread or flour. I would adapt the recipe to accommodate savory vegetables or do a low sugar, or no sugar, option when using it for fruits. Anyone know the name of a bread/cake/tart that would come close to what I am after?
Baking – Custard-like cake
baking
Related Solutions
The trick was in playing with the thickness and the application of the egg wash. On the second attempt, I kept the springform pan filles to only about 2-3 pasta in the layer (pushing awy from the loaf idea, more toward a flatbread).
After adding 2 1/2 cups mac 'n cheese to the springform (sprayed and dusted), I baked fifteen minutes at 425'f, pulled it, sprinkled herbs on top, poured 60 ml egg wash (1 egg: 1 T aq) mostly-evenly around, baked another fifteen minutes.
This resulted in a reliable flatbread crust for the grilled cheese sandwich that balances the quiche-y-ness with the pasta pretty well. Basically, the baked egg wash acts like a kind of cement. I followed up with another wash on bottom, flour, cornmeal and saute in canola on a cast iron skillet.
Turning down the temperature by 20C was a good idea because of the fan, however it may be too much in your oven's case as it sounds like the temperature was a bit too low.
What likely happened was that the fan blowing over the center of the bread cooked the center first, but the fan didn't blow on the sides of the bread as much. This has happened to me when I'm using a high sided baking tin where the bread was not up to the top. I find when baking breads and cakes that the fan tends to char the outside of things even if I turn it down, and then the inside doesn't cook so well, so I usually leave the fan off. I suggest you try the recommended temperature with the fan off and see how that works.
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Best Answer
You cannot simply leave out the sugar in a cake or pudding recipe, as it is quite important for the setting and the final texture. If you are looking for something which is made out of custard, has vegetables, and can be held in the fingers, you are describing a quiche. It can be made as mini-quiches too, for less messy eating.