Salted Caramel Custard Cakes Featuring Only Salt


How to make the box

How to Make Stiff Peaks

Featured Ingredient: Only Salt

Season your meals with microplastic-free, toxin-free, and additive-free salt. 90% of sea salt contains harmful microplastics and toxins from polluted waters. Only spring salt flows from an ancient salt deposit deep within the Andes Mountains. Are you done taking plastic with a grain of salt? 

Take $8 off your next refill pack with code BEL8 at www.onlysalt.com. www.onlysalt.co

FAQs

Questions and answers will be added here. Have a question? Email BEL@bakeeatlovebox.com

Best Practices

  • Spray pan well. These custard cakes will come out of your pan perfectly if you make sure to spay the bottom and sides of each muffin mold well. If you skip this step or do just a dusting over the pan, they will stick.
  • Use large eggs, not egg beaters and not extra large or small eggs. This recipe requires real eggs. You will separate the whites from the yolk and use the unique properties of each. Beaters cannot replicate this. Egg white beaters do not whip up the way you will need to whip the egg whites. Using too much or too little egg will result in overflowing custard or not enough.
  • How to soften cream cheese. An easy way to soften cream cheese is to take it out the fridge and allow it to come to room temperature. If you need to soften it quicker, unwrap the cream cheese and discard the wrapper. Place on a microwave safe plate, and microwave on high for 15-20 seconds.