Recipe ( adapted from Carol 老师）
cold water 15ml
Add the water into the sugar and melt on low heat until it caramelises to golden brown colour. Pour this into the greased 6’ cake pan. Set aside.
whipped cream 50g
2 eggs 110g
vanilla essence 1/2 tsp
Mix the milk, 1/2 sugar and whipped cream until the sugar is melted. In a separate bowl, mix the eggs with remaining sugar. Add in the warm milk bit by bit. Add in vanilla essence. Sieve the mixture twice and set aside to cool down. Pour on top of the caramel topping.
2 eggs 100g (Soak the eggs in warm water for 5mins)
cake flour 50g
unsalted butter 20g (melted)
Beat the eggs and sugar till ribbon stage. Fold in the flour gently. Do not over mix. Add in melted butter. Pour the batter onto the pudding layer. Steam Bake in preheated oven at 160d for 10mins, and 150d for 35mins. Leave the cake in the fridge for overnight before unmould.