Today we had a New Year party in the office so I baked this last night. The recipe is by Yani, the most famous sifu in MyR. A very special recipe as unlike typical caramel pudding, this one has a cake base. More surprisingly, it does not require you to bake the two layers separately and they nicely split themselves (but sticks well to each other) once baked.Here is the recipe transalated into English.
(makes one 20cm round tin)
INGREDIENTS - CARAMEL:
60g Sugar
1 + 2 tbsp Water
1. Mix sugar with 1 tbsp water.
Stir on stove until it turns golden & off fire.
Add in 2 tbsp water & stir until no lumpy.
Pour into a greased tin.
INGREDIENTS - PUDDING:
500ml Fresh Milk
70g Sugar
4 Eggs
Essence Vanilla2. Mix milk & sugar & stir on fire until sugar is melted.
In a separate bowl, beat lightly egg & EV (careful not to let the egg frothy otherwise the pudding texture will have holes).
Pour into the tin on top of the caramel.
INGREDIENTS - CAKE:
2 Eggs - split yolk/white
60g Castor Sugar
70g Flour
20g Butter - melted3. Beat egg whites with ½ of the sugar until stiff.
In a separate bowl beat egg yolk with the remaining ½ of the sugar until thick.
Mix the two together.
Fold in flour & lastly add in butter & mix well.
Pour onto pudding mixture.
4. Bake in a water bath 170C for 40 minutes.
Cool completely before turning it out from the tin.
Served chilled or at room temperature.
.JPG)
.jpg)
.jpg)
Hi Roz,
ReplyDeleteThanks for the posting as I've tried to look for this recipe for ages and the creme caramel recipes are always without the cake base.
Can you please confirm that I don't have to steam the egg base before pouring in the cake batter?
Thanks.
Will definitely try this and will be posting this recipe onto my site once it is successful. Thanks again
Ninja ITK,
ReplyDeleteThe cake mixture is very light and will float when you pour on top of the pudding base (make sure the egg white is beaten until stiff as instructed). It separated into 2 layers once baked so you do not need to bake the bottom layer first. Good luck.
Hi Roz,
ReplyDeleteI made your custard yesterday and it came out very good. thanks for your recipe. one question: do you have to sift the flour? the cake in the bottom did not come out as good as yours. please let me know. my email address: shwema1@gmail.com
I am in the US.
Emily
Hi Emily,
ReplyDeleteI usually sift my flour & keep it in an airtight container ready for anytime use. The tricky part on this recipe is beating the egg white. Make sure you beat it until stiff before mix it into the batter. This will give you light texture & will make it float on the pudding.
Ya, I saw this somewhere but couldn't find the recipe. Thanks Roz. I will definitely try to experiment this in my kitchen. Look's really tempting.
ReplyDeletedo we have to add baking powder to the flour.(cake mixture).
ReplyDeleteAnonymous,
ReplyDeleteNo baking powder is necessary for this recipe.