Honey Caramel Pudding Cake

45 mins
Serves 3
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Directions

  1. 1Keep the heat at low throughout the process. Only shake the pot gently instead of stirring, and cook until caramel is made.
  2. 2Keep the heat at low throughout the process. Only shake the pot gently instead of stirring, and cook until caramel is made.
  3. 3Keep the heat at low throughout the process. Only shake the pot gently instead of stirring, and cook until caramel is made.
  4. 4Pour it into a heat-resistant container and spread it evenly. If there is no pudding cup, a heat-resistant mug or bowl will also do.
  5. 5Pour it into a heat-resistant container and spread it evenly. If there is no pudding cup, a heat-resistant mug or bowl will also do.
  6. 6Pour it into a heat-resistant container and spread it evenly. If there is no pudding cup, a heat-resistant mug or bowl will also do.
  7. 73 eggs | 1 egg yolk | 20g sugar | vanilla extract Stir well.
  8. 83 eggs | 1 egg yolk | 20g sugar | vanilla extract Stir well.
  9. 93 eggs | 1 egg yolk | 20g sugar | vanilla extract Stir well.
  10. 10360g milk Heat it over low heat until tiny bubbles start to form around the edges.
  11. 11360g milk Heat it over low heat until tiny bubbles start to form around the edges.
  12. 12360g milk Heat it over low heat until tiny bubbles start to form around the edges.
  13. 13Pour it into the egg liquid while stirring.
  14. 14Pour it into the egg liquid while stirring.
  15. 15Pour it into the egg liquid while stirring.
  16. 16Sieve it once, then pour it into the container, filling it about seven to eight tenths full.
  17. 17Sieve it once, then pour it into the container, filling it about seven to eight tenths full.
  18. 18Sieve it once, then pour it into the container, filling it about seven to eight tenths full.
  19. 192 eggs | 25g sugar | 10g honey | lemon juice
  20. 202 eggs | 25g sugar | 10g honey | lemon juice
  21. 212 eggs | 25g sugar | 10g honey | lemon juice
  22. 22Whip it over a hot water both until it becomes smooth, shiny, and the dripped pattern doesn't disappear within 5 seconds.
  23. 23Whip it over a hot water both until it becomes smooth, shiny, and the dripped pattern doesn't disappear within 5 seconds.
  24. 24Whip it over a hot water both until it becomes smooth, shiny, and the dripped pattern doesn't disappear within 5 seconds.
  25. 25Add 60g of sifted cake flour, and gently fold it until there is no dry powder left.
  26. 26Add 60g of sifted cake flour, and gently fold it until there is no dry powder left.
  27. 27Add 60g of sifted cake flour, and gently fold it until there is no dry powder left.
  28. 28Pour the cake batter on top to fill the container completely
  29. 29Pour the cake batter on top to fill the container completely
  30. 30Pour the cake batter on top to fill the container completely
  31. 31Use the water-bath method and bake at 160℃(320℉) for 45 mins.
  32. 32Use the water-bath method and bake at 160℃(320℉) for 45 mins.
  33. 33Use the water-bath method and bake at 160℃(320℉) for 45 mins.

Ingredients

  • 40 g sugar
  • 40 g sugar
  • 40 g sugar
  • 15 g water
  • 15 g water
  • 15 g water
  • 3 egg
  • 3 egg
  • 3 egg
  • 1 egg yolk
  • 1 egg yolk
  • 1 egg yolk
  • 20 g sugar
  • 20 g sugar
  • 20 g sugar
  • 1 vanilla extract
  • 1 vanilla extract
  • 1 vanilla extract
  • 360 g milk
  • 360 g milk
  • 360 g milk
  • 2 egg
  • 2 egg
  • 2 egg
  • 25 g sugar
  • 25 g sugar
  • 25 g sugar
  • 10 g honey
  • 10 g honey
  • 10 g honey
  • 60 g cake flour
  • 60 g cake flour
  • 60 g cake flour
  • 1 lemon juice
  • 1 lemon juice
  • 1 lemon juice

Equipment

potspoonbowlwhisksifterspatulaoven