Pudding cake ｜ Party Kitchen --Recipe transcription of Party Kitchen

Vanilla beans are opened with vertical cuts and the blade of a knife is used to scrape off the seeds inside.

Put milk, sugar, vanilla bean seeds and pods in a pan and cook over medium heat until the sugar melts.
Break the egg into a bowl, loosen it, and add it to the pan little by little and mix.

Pour the pudding liquid into a buttered (outside the amount) mold while rubbing it with a strainer.

Loosen the whole egg with a hand mixer, add sugar and mix. Mix in a water bath at high speed until it becomes whitish. When it becomes whitish, switch to medium speed and continue mixing to adjust the texture.
Add the sifted cake flour and mix gently with a spatula.
Add the melted butter while receiving it with a spatula and mix it gently.

Pour the sponge dough into a mold containing pudding liquid, pour hot water on the top plate, and bake in an oven at 180 ° C for 20 minutes and then in an oven at 150 ° C for 30 minutes.

Put granulated sugar and 10 ml of water in a pan and heat on medium heat. When it turns golden brown, turn off the heat, add the remaining water, and turn the pan to make it a uniform color.

When the dough of 5 is baked, remove the rough heat and cool it in the refrigerator for 2 hours or more.

Insert a knife between the cold pudding cake and the mold to separate it.
Place the inverted bowl on the mold and turn it over to transfer the pudding cake to the bowl. Drop the heat-removed caramel on top.