Is my name Julia Child?
Am I world renowned chef extraordinaire?
So, it should come as no wonder that I occasionally make boo boos while I explore the world of food and all it has to offer. I am however, always trying to make my own little adjustments to recipes. I can’t help it. I’m like a child in a culinary sandbox. I adjust sugar content, add some healthier ingredients, and generally hope that I’ll get a decent result (fingers crossed).
One day, I stumbled on to a hot milk cake recipe. I never even knew a thing called hot milk cake even existed until I went gallivanting on the internet to find something new to try. Well, this is what I got.
Hey, it was my first time making hot milk cake so I had no idea what it was supposed to look like. Sure, there were photos for me to reference but it didn’t mean mine will turn out that way. I mean, somehow I got a giant air pocket in the cake. I have NO idea how I did that!
Later on, I take a closer look at the recipe and well…it turned out that I misread the recipe and added far too much milk. So, what was a hot milk cake was now a hot extra milk cake! Who knew?
My version of hot milk cake is slightly sweet, moist, densely spongy like a mousse but not and unlike any other cake I’ve ever tasted. Have you ever eaten red bean or green bean paste maybe in a Chinese or Japanese pastry? It almost has that kind of texture. The family tried it, the family liked and voila, it’s now part of my existing repertoire.
Really, who knew?
If you’re interested in a little culinary adventure, you can give this recipe a try. I reduced the sugar intake so it’s only mildly sweet just the way we like it. Depending on your palate, you may want to add a bit more.
½ cup of granulated sugar (you know, the white sugar)
½ teaspoon vanilla extract
1 1/8 cup of flour
1 1/8 teaspoon baking powder
1 cup milk
5 tablespoons of butter
Combine the flour and baking powder together, mix, and leave to the side.
In a stainless steel bowl, beat 2 eggs for about 5 minutes. It starts off impossibly wet and runny like this.
As you continue to beat away, eventually the eggs become lighter, thicker, and almost resembles school glue (sorry, terrible analogy but that’s what it looked like).
Gradually add the sugar into the eggs, continuously beating with your whisk. As you do this, the mixture will continue to thicken and fluff up even more.
Once that’s done, slowly add the flour mixture, mixing continuously with that whisk. At some point, it’s going to feel so thick but just keep going until it’s all incorporated.
Next, add the milk and butter to a pot.
Warm the pot slowly until all the butter melts. Take it off the fire and add in the vanilla.
Slowly add the hot milk mixture to the thick gooey mess, mixing as you go. The batter will obviously loosen up and look like one goopy mess. It’s unlike any batter I’ve ever made before.
It’s better to use a greased 8 x 8 glass pan. If you don’t have a glass one, you can do it in your typical 8 x 8 pan lined with parchment paper but it will come out a little flatter like my first attempt here. Both are tasty but using the glass pan will make it look a little more presentable.
Bake at 350 degrees for about 25 minutes. The cake will rise a bit. You’ll know it’s ready when the toothpick comes out clean. The cake will deflate as it cools.
Eat this hot milk cake on the first day and the top will even have that really nice first day crispness to it!
Well, that’s almost the end of this story. You see, the following week I tried to make this hot milk cake using the original recipe but my big kid actually preferred my ‘extra milk’ version. I’m still shocked at how well this hot milk cake turned out all. Who knew misreading a recipe could have such a terrific outcome? Now, for the record, I’m not saying we should intentionally misread recipes and throw caution to the wind.
A little adjustment here and there may not be a bad thing!
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