Vanilla French Custard Bundt Cake

In a medium saucepan over medium heat, combine heavy cream, butter and vanilla pods. Cook until the mixture reaches a boiling point. Remove the mixture from heat, discard the vanilla bean pods and let it cool down a bit for about 7-10 minutes.

In the meantime, add the sifted flour, sugar and salt to a large bowl and whisk to combine.

Add the eggs and egg yolks to the flour mixture, whisk until well combined and the batter is smooth. This can be done using a hand mixer or stand mixer too.

Gradually start whisking the heavy cream mixture into the flour and egg mixture, whisking constantly and quick. First add a little bit while mixing, for the eggs to warm up, then keep adding the mixture gradually, while mixing vigorously.

Cover the batter with plastic wrap and put in the fridge for at least 1 hour (and up to 12 hours) before baking.

Brush a bundt cake silicone mold with melted butter, then place it in the fridge for 30 minutes for the butter to stick.

Preheat oven to 500F.

Place the silicon mold on a flat baking pan (cookie pan) before filling it with batter, so it’s easier to move into the oven.

Pour the batter into the silicone bundt cake and bake for 10-15 minutes at 500F to get the brown caramelized crust.

Reduce oven temperature to 360F and bake for 40-45 minutes or until the cake is a deep golden brown color. Check on the cake at 30 minutes, to make sure it doesn’t burn.

When done, remove cake from the oven and place on a cooling rack to cool down. Once the cake cooled down to room temperature remove it from the mold.

The cake will have a deep brown crust with a soft and silky inside.

The cake can be stored in the fridge for up to 4-5 days in an airtight container or wrapped in plastic wrap.

Vanilla French Custard Bundt Cake