The caramel pudding, which can be eaten in one bite, consists of 3 parts: caramel, egg pudding, and chiffon cake, which looks complicated, but each one is not difficult to make and can be tried
Materials
Caramel solution
Sugar 50g, water 15g, hot water 30g, salt 1g
pudding
3 eggs, 1 egg yolk, 45g sugar, 300g milk
Cake
30g milk, 25g corn oil, 2 eggs, 25g caster sugar, 30g low gluten flour
Step by step
1. First make the first layer of caramel, cook the caramel to use a deeper and thick bottom of the pot, the heat will be more even, the sugar, water into the pot, medium and low heat heat, do not stir, stirring will be anti-sand!
2. After starting to change color, adjust the heat to a minimum, if there is a situation of uneven color, you can shake the pot slightly, and wait until it becomes a dark amber color before turning off the heat
3. Add salt and hot water, mix well, and the caramel solution is ready
4. Pour the caramel solution into a pudding container while it is hot, refrigerate it and set aside
5. Make the second layer of pudding, 3 eggs + 1 egg yolk, pour in the fine granulated sugar, stir well, and then pour in about 60 degrees of hot milk (you can heat it in the microwave for 2 minutes on high heat), pour slowly, and stir while pouring
6. Stir well and siev twice, the finished product will be more delicate, sieved well and put cool for use
7. Finally make the third layer of chiffon cake, mix milk and corn oil, slightly stir the emulsification, sift in the low gluten flour, stir well, add egg yolks, stir well
8. Add caster sugar to the egg whites and whip until neutral foam (no need to beat too hard)
9. Take 1/3 of the egg white and egg yolk paste and mix well, pour into the pot of remaining egg whites, stir well, and load into the mounting bag
10. Assembly: Pour the pudding liquid into the cup, about to the cup 6, 7 full
11. Squeeze the cake paste on top, squeeze the edges first and then squeeze the middle to fill the cup
12. Once assembled, pour hot water into the baking dish
14. The oven needs to be preheated to 140 degrees in advance, baked for 45 minutes, and the top is golden brown before it can be removed
15. After a little cooling, you can eat it, the cake is very fluffy and the pudding is super tender
16. You can also eat it after refrigeration, the knife sticks to the wall of the cup and draws a circle, the inverted button off the mold is placed on the plate, there will be more caramel liquid poured on the cake, the taste will be more solid and moist, but I think the taste is better, more recommended this way of eating