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Pudding cake ｜ HidaMari Cooking's recipe transcription

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HidaMari Cooking

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Ingredients

Sugar (caramel sauce) : 70g
Water (caramel sauce) : 15g
Hot water (caramel sauce) : 15g
Whole egg (custard pudding) : Four
Sugar (custard pudding) : 55g
Milk (custard pudding) : 300g
Fresh cream (custard pudding) : 200g
Vanilla extract (custard pudding) : 2 tsp
Whole egg (sponge cake) : 1 piece
Sugar (sponge cake) : 30g
Soft flour (sponge cake) : 30g
Milk (sponge cake) : 10g

Time required

90minutes

Procedure

1) Make caramel sauce 00:07
Put sugar and water in a pan and heat. When it turns brown, remove the pot from the heat, add hot water and cover it. When it's settled down, put it in a cake mold and let it cool.
2) Make egg juice 01:37
Break the egg into a bowl, stir well, add sugar and stir again.
3) Warm milk and cream 02:22
Put milk, cream and vanilla extract in a pan and heat.
4) Make custard pudding liquid 03:03
Put the warm milk in the egg liquid, stir and rub with a strainer.
5) Make a sponge cake base 03:50
Put whole eggs and sugar in a bowl, mix with a hand mixer until it has a firmness, then add the sifted cake flour and mix with a rubber spatula. After adding the milk, mix again.
6) Put in a bowl 05:09
Pour the custard pudding liquid over the chilled caramel sauce while rubbing it with a strainer. Place the sponge cake base on it.
7) Bake in hot water 05:40
Put the pudding cake in a vat and pour hot water (outside the amount) to a height of about 2 cm. Bake in an oven preheated to 160 ° C for 20 minutes, then reduce the temperature to 150 ° C and bake for another 40 minutes.
8) cool 06:03
Refrigerate overnight.

Point

Caramel sauce is easy to burn, so as soon as it turns brown, remove it from the heat and add hot water.
Turn off the milk and cream just before boiling.
When mixing the sponge cake base with a rubber spatula, mix it so that the whole egg that has been whipped is not crushed.