2

18cm



50g
1
1


4
450ml
50g



70g
50g
3
() 25g


1.

2.(1)

3.

4.(3)(2)

5.170()

6.

7.(6)(4)17040-45

8.2-3

9.

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PUDDING CAKE
Servings: 8 pieces

INGREDIENTS
50 grams granulated sugar
1 tablespoon cool water
1 tablespoon hot water

Pudding
4 large eggs
50 grams granulated sugar
450 milliliters milk, warm
1 dash vanilla

Batter
3 large eggs
50 grams sugar
70 grams all-purpose flour
25 grams melted butter

Hot water, for baking

Special Equipment
18cm baking pan

PREPARATION
Make the caramel sauce: Combine the sugar and cool water in a small pot over medium heat. Cook, swirling the pan around, until the mixture turns amber in color and smells toasted. Add the hot water, then remove the pan from the heat.
Pour the sauce into the baking pan and refrigerate until set, 30 minutes.
Preheat the oven to 340F (170C).
Make the pudding: In a medium bowl, whisk together the sugar and eggs. Gradually add the warm milk, whisking to combine. Add the vanilla. Strain through a fine-mesh sieve into a large liquid measuring cup. Set aside.
Make the batter: In a medium bowl, add the eggs and sugar and beat with an electric hand mixer on high speed.
Sift the flour into the bowl and fold with a rubber spatula to incorporate. Add melted butter and fold.
Pour the pudding mixture into the baking pan, then add the batter on top.
Pour hot water into the baking dish until it reaches the pudding mixture line.
Bake for 40-45 minutes, until the top is golden brown.
Remove from the oven and let cool, then chill in the refrigerator for 2 hours before serving.
Enjoy!