▷Ingredients(φ15cm round mold):
■Caramel
15g water
70g sugar
15g hot water
■Custard pudding
4 eggs
55g sugar
300g milk
200g heavy cream
2 tsp vanilla extract
■Sponge cake
1 egg
30g sugar
30g cake flour
10g milk
▷ How to make:
1. Make caramel. Put 70g of sugar and 15g of water in a pan, boil to the desired thickness, and remove from the heat.
2. Prepare a pot lid and add 15g of hot water to loosen the caramel (be careful not to burn it as it will scatter). Put in a mold.
3. Make a purine solution. Add 55g of sugar to 4 whole eggs and mix to cut the white body.
4. Put 300g of milk, 200g of fresh cream, and 2 teaspoons of vanilla extract in a pan and warm it and mix with the egg solution from ③.
5. Strain the pudding liquid.
6. Make a sponge. Add 30g of sugar to one whole egg and beat with a hand mixer until whitish.
7. Sift 30g of soft flour and add until the powder disappears.
8. Add 10g of milk and mix until uniform.
9. Put the pudding liquid into the mold containing caramel while filtering again, and put a sponge on it.
10. Bake for 20 minutes in an oven preheated to 160°C, lower the temperature to 150°C and bake for another 40 minutes.
11. Remove from hot water, remove crude heat and cool in refrigerator overnight.
12. Remove the sponge part from the mold with a knife and take it out of the mold.
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