Directions
- 1Keep the heat at low throughout the process. Only shake the pot gently instead of stirring, and cook until caramel is made.
- 2Pour 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.
- 33 eggs | 1 egg yolk | 20g sugar | vanilla extract Stir well.
- 4360g milk Heat it over low heat until tiny bubbles start to form around the edges.
- 5Pour it into the egg liquid while stirring.
- 6Sieve it once, then pour it into the container, filling it about seven to eight tenths full.
- 72 eggs | 25g sugar | 10g honey | lemon juice
- 8Whip it over a hot water both until it becomes smooth, shiny, and the dripped pattern doesn't disappear within 5 seconds.
- 9Add 60g of sifted cake flour, and gently fold it until there is no dry powder left.
- 10Pour the cake batter on top to fill the container completely
- 11Use the water-bath method and bake at 160℃(320℉) for 45 mins.
Ingredients
- 40 g sugar
- 15 g water
- 3 egg
- 1 egg yolk
- 20 g sugar
- 1 vanilla extract
- 360 g milk
- 2 egg
- 25 g sugar
- 10 g honey
- 60 g cake flour
- 1 lemon juice
Equipment
potspoonbowlwhisksifterspatulaoven
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