Caramel Custard Pudding Cake

Caramel Custard Pudding Cake

1.For Caramel

Sugar-1/2 cup(100 gm)

In a heat bottom pan,melt the sugar on low heat,till lightly browned and sugar is dissolved completely.

Pour this into a 7” round cake tin or 4 ramekins,tilting the pan to spread.Set aside to cool.

For the Custard

2.Eggs-3

Sugar-1/4 cup(50 gm)

Vanilla essence-1 tsp

Beat together with a whisk.

3.Custard powder-2 tbsp

Milk-1 1/2 cup

Cooking Cream-1/2 cup

Dissolve the custard powder in milk and add it & cream to the whisked egg mixture.

(If you don’t have cream,U can use 2 cups [500 ml ]milk instead)

Strain the custard and set aside.

For the Sponge Cake

4.Eggs-2

Sugar-3 tbsps

Separate the yolk and whites of eggs.Add sugar to the egg yolks and beat till sugar is dissolved.

5.Oil-2 tbsps

Milk-3 tbsps

Vanilla essence-2/2 tsp

Add in all the above ingredients and stir in.

6.All purpose flour-1/2 cup (62 gm)

Add in the flour and fold in.

7.Sugar-2 tbsps

Beat the set aside egg whites with sugar till stiff peaks forms.Add this into the egg yolk mixture in 2-3 batches,gently folding it with a spatula.Sponge Cake batter is ready.

Pour the Custard mixture over the caramel.Spoon in the Sponge Cake batter over this carefully.

Place this cake tin into a 9” square tin .Pour boiling water into the outer tin and bake in a preheated oven at 170 C for 45-55 minutes or until a knife inserted at the center comes out clean.

Note: If you are using 4 ramekins,divide the custard mixture evenly into the ramekins and then the sponge cake batter too evenly and bake them in water bath.

Once done,set aside to cool completely and refrigerate for an hour or two before demoulding.Loosen the sides of cake with a knife, and place a big plate over the tin, and carefully demould the Caramel Custard Pudding Cake .

#caramelcustardcake🍮 #caramelcustardcake #custardpudding #custardpuddingcake #anjus_kitchen #anniversaryspecial #anniversarycake #cakesofinstagram #cakes #puddingcake #puddingcakes #custardcake