Pudding cake ｜ HidaMari Cooking's recipe transcription

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.

Break the egg into a bowl, stir well, add sugar and stir again.

Put milk, cream and vanilla extract in a pan and heat.

Put the warm milk in the egg liquid, stir and rub with a strainer.

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.

Pour the custard pudding liquid over the chilled caramel sauce while rubbing it with a strainer. Place the sponge cake base on it.

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.

Refrigerate overnight.