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Easy Custard Pudding Cake Recipe

Easy Custard Pudding Cake Recipe
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Serving : 6
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Prepare the ingredients before making Easy Custard Pudding Cake in your home. Then, follow these steps below to serve Easy Custard Pudding Cake for your family or friends.

Ingredients: Easy Custard Pudding Cake

  • Caramel:
  • 80 grams Sugar
  • 2 tbsp + 1 tablespoon Boiling water
  • For the sponge cake:
  • 2 Eggs
  • 40 grams Sugar
  • 34 grams Plain flour
  • Pudding mixture:
  • 4 Eggs
  • 60 grams Sugar
  • 500 ml Milk
  • 1 dash Vanilla extract

How to Make Easy Custard Pudding Cake

If you have prepared the ingredients needed, now time to start cooking. There are 18 steps you must follow to make Easy Custard Pudding Cake in your home by yourself.

    Step 1
  • Preheat the oven to 170℃. Put hot water into a metal baking tray.
  • Step 2
  • Make the caramel. Put the sugar and 2 tablespoons of hot water into a pan and heat.
  • Step 3
  • Once it becomes a caramel color, turn off the heat and add 1 tablespoon of hot water. Pour into the cake pan.
  • Step 4
  • Put the milk for the pudding mixture into a pot with the sugar and heat until just before boiling.
  • Step 5
  • Make the sponge cake.
  • Step 6
  • Mix the eggs and sugar together until thickened.
  • Step 7
  • Sift the flour into the mixture.
  • Step 8
  • Use a rubber spatula to fold the flour into the batter. The sponge cake batter is complete.
  • Step 9
  • Make the pudding mixture. Beat the eggs. (If it's a pain to clean it first, you can just use the mixer you used for the sponge cake batter. Use low speed.)
  • Step 10
  • Add the warmed Step 4 to the mixture.
  • Step 11
  • Strain. (You can use the same sifter from sifting the sponge cake flour...)
  • Step 12
  • Strain again and add the vanilla essence.
  • Step 13
  • Pour into the cake pan over the caramel.
  • Step 14
  • Pour the cake batter on top.
  • Step 15
  • From the bottom up, it should be: caramel, pudding mixture, sponge cake batter.
  • Step 16
  • Bake in a water bath at 170℃ for 40 minutes.
  • Step 17
  • Let cool, then chill in the refrigerator.
  • Step 18
  • Once chilled, flip it over to finish.
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