Italian Custard Cake
1 hour 20 minutes to prepare serves 6-8
2 cups milk, room temperature or lukewarm
3/4 cup all-purpose flour
1 1/2 cups granulated sugar, divided
1/2 cup (1 stick) unsalted butter, melted
4 eggs, at room temperature
2 teaspoons vanilla extract
1/2 cup pine nuts
Powdered sugar, for dusting
Preheat oven to 325°F. Lightly grease a jelly-roll pan (12×18-inch) with nonstick cooking spray and line it with parchment paper. Set aside.
Separate the egg whites and egg yolks into separate bowls. Beat egg whites with an electric mixer until stiff. Set aside.
To the bowl with the egg yolks, add vanilla extract and 1 cup of the granulated sugar, and whisk together until creamy. Add melted butter and mix for about 30 seconds.
Then, mix in flour until well incorporated, followed by the milk. Add in egg whites, one third at a time, and stir gently until incorporated (no need to fold).
The batter will be very runny. Pour into prepared baking pan bake for 50 minutes. Top with pine nuts and remaining sugar and bake for 10 minutes more. If you’d like sugar to caramelize more, place under broiler for a few minutes.
Let cake cool completely and dust with powdered sugar. Slice, serve, and enjoy!