Is this a new dessert? In today's episode, I'm combining elements of crème caramel, tres leches, and a classic genoise sponge cake to create what I'm calling a Crème Caramel Custard Cake. Instead of soaking the cake in the traditional three-milk mixture like tres leches, I soak a genoise in a pourable custard base and let it rest overnight, so the cake absorbs the custard and becomes tender, silky, and sliceable beneath a glossy caramel top.
The flavor really centers on vanilla, so I'm using Heilala Vanilla, which adds a warm, floral depth that carries through both the custard and sponge. High-quality vanilla makes a noticeable difference in a dessert this simple.
This recipe requires patience: making caramel without crystallizing, whipping a stable genoise batter, soaking overnight, and baking gently so the custard sets without curdling. The result is a cake that looks dramatic when unmolded and has the soft, jiggly texture of flan with the structure of cake.
