When you put this caramel custard icing in your mouth, it feels, at least to me, as if you were enjoying a mixture of caramel pudding, dulce de leche and flan. It is so delicious and decadent, yet light and, believe me or not, not too sweet. You can use it to fill and cover a cake, or it can be eaten on its own as a caramel pudding. This icing is similar, based on comments online, to the icing used in the Philipines’s famous caramel cake called “Estrel Caramel Cake,” which is a 2 layer chiffon cake filled and covered with a caramel pastrycream-like caramel icing. This (slightly adapted) recipe that I am sharing here comes from a food blog called “Heart of Mary” @ pinoyinoz.blogspot.com. Both the Estrel bakery in the Philippines and “Heart of Mary” have a way of pouring the icing, without using any utensils, on the cake in an uniform way so that the icing looks ultra smooth and glossy. This process is still a trial and error thing for me as I was able to do it once fairly well (see 1st pic) but the second time (see 2nd pic), it did not look too good so I ended up using a fork to draw lines over the cake. Either way is fine since the taste and texture of the icing does not change, but if you don’t want to experiment with trying to pour icing over the cake, do like me. Refrigerate the icing first and then spread it on the cake like with any other buttercream. I then like to use a fork to draw lines all over the cake. Or just place warm icing in individual ramekins and refrigerate until set

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