The combination of caramel pudding and soft cake is amazing! Inspired by the classic dessert chocoflan.
Caramel Pudding and Soft Cake
Description
Caramel Pudding and Soft Cake is a decadent and luxurious dessert that combines the rich, creamy texture of caramel pudding with the tender, moist crumb of soft cake. This dessert is perfect for any special occasion, offering a sophisticated and indulgent treat that is both visually stunning and incredibly delicious.
The caramel pudding layer is made from a mixture of milk, cream, eggs, and sugar, gently cooked to create a smooth and velvety texture. The sugar is melted to a golden caramel, which is then poured into a baking dish and baked in a water bath until set.
The soft cake layer is made from a combination of flour, sugar, eggs, butter, and milk, mixed to create a rich and tender batter. The cake batter is poured over the set caramel pudding and baked until golden brown and a toothpick inserted into the center comes out clean. The result is a two-layered dessert with a rich caramel pudding base and a moist, fluffy cake on top.
Once baked and cooled, Caramel Pudding and Soft Cake can be served plain or garnished with a variety of toppings, such as whipped cream, fresh berries, or a drizzle of caramel sauce. The combination of the creamy caramel pudding and the soft, tender cake creates a delightful contrast of textures and flavors.
This dessert is perfect for dinner parties, special occasions, or any celebration where you want to offer a unique and luxurious treat. Its rich flavors and beautiful presentation make it a favorite among dessert lovers.
Ingredients
Caramel
Pudding
Soft Cake
Instructions
Caramel
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In a saucepan, bring together sugar and water, let cook over medium-low heat until sugar dissolve and it turns in to brown and amber-colored liquid. Add in 25g hot water, off heat and mix well. Be careful of the splash. Pour the caramel into the heatproof pudding cups. Form a thin layer of caramel in the bottom of the cups. Let set in the fridge to cool until set.
Pudding
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In a clean bowl, bring together 2 eggs, 1 egg yolk and sugar, mix well and set aside.
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In a saucepan, bring together milk, heavy cream, vanilla extract and let cook over medium heat until simmer. Off heat, pour the liquid into the mixture while using a whisk quickly mixing them together. Sift twice.
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Fill each pudding cup half full with the pudding liquid.
Preheat the oven to 130℃/ 266℉.
Soft Cake
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In a clean bowl, separate the eggs. Keep the egg white cool in the fridge.
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In a clean bowl, mix well vegetable oil and milk. Add in cake flour and mix well. Add 2 egg yolks, mix well and set aside.
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Add lemon juice, vanilla extract and sugar into the egg white. Use a hand mixer to beat until soft peaks form. Take a scoop of whipped egg white and gently fold it into the batter until just combined. Pour all the batter back into the whipped egg white and gently fold it in until just combined.
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Fill the pudding cups with batter, smooth it out, place them in the baking tray, add in enough hot water for water-bath baking. Send into the oven and let bake for 30 minutes, then set the heat to 140℃/284℉and let bake for 20 minutes. Let cool in the fridge for 30 minutes.
preorder my 11*11 inch square baking tray
Note
Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.
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Hi！The cups I use are heatproof plastic cups. I would recommend to use different material cups.