ケーキ（米粉のバニラカスタードプリンケーキ）｜HidaMari Cookingさんのレシピ書き起こし

Cut the vanilla beans and scrape out the seeds.
Put the milk (for the pudding batter) and all the vanilla beans into a saucepan.
Heat the pot to 60 degrees.
Place the whole eggs in a bowl and mix with a whisk.
Add the cane sugar (for the pudding batter) and mix.
Add the warm milk (for the pudding batter) and mix.
Strain into a container.

Put the egg yolks and brown sugar (for cake batter) in a bowl and mix with a whisk.
Add sesame oil and mix.
Add milk (for cake batter) and mix.
Add the rice flour and mix.
Add egg whites to a bowl and mix with a hand mixer.
Add the cane sugar (for meringue) to the egg whites in several batches, mixing each time to make meringue.
Add the meringue to the egg yolk mixture and mix with a whisk.
Switch to a rubber spatula and mix.

Pour 1 into the container.
Put 2 into a piping bag and squeeze into a container.
Smooth out the surface of the dough.
Place the container on a tray and add 70 degree hot water (not included in the recipe) to the tray.
Bake in a preheated oven at 150 degrees for 25 to 30 minutes.
Once cooked, remove from the tray and chill in the refrigerator for at least 3 hours.

Put the granulated sugar and water (added first) into a pot with a lid.
Heat a pan and brown the granulated sugar until it turns caramel colored.
Remove from heat and add water (to be added later) to loosen the caramel.
Transfer to a container and it's done.