I’ve seen a bunch of videos (eg on YouTube) which show a custard and chiffon cake recipe. This custard is essentially:
- Egg yolks
- Condensed milk
- Milk or evaporated milk
My preferred custard is quite thick and uses the Delia Smith recipe, which I would usually put on/in a meringue (great with pavlova.) This is typically:
- Cream
- Egg yolks
- Corn starch
I would like to use this custard recipe inside (or under) the cake, but I would like to know if it will split? Would baking custard in a cake be better using the condensed milk version or could the Delia recipe work just as well?
I’m asking because I can’t try it now or any time soon due to travelling :(