Caramel custard cake 🍮

# custard cake # Caramel cake # caramelcustard # Trending # bakewithme

Part 1: Caramel

Ingredients. In the picture, we use 8x8 inches.

* 120 grams of granulated sugar (about ½ cup + 2 tablespoons)

* 2 tablespoons water

* 1-2 tablespoons hot water (put at end)

How to do

1. Put sugar + water into a small pan or pot.

2. Set the center light. Do not force people. Just turn the pot gently.

3. Wait until the color is dark amber brown

4. Turn off the light. Put in hot water, be careful to splash.

5. Pour it immediately and rotate it all over the bottom and set it aside.

Part 2: Custard

Ingredients

* 4 eggs

* 300 ml condensed milk

* 200 ml fresh milk

* Condensed milk 180-200 ml

* 1 teaspoon vanilla scent

How to do

1. Beat the egg enough to break. Don't hit the bubble hard.

2. Put everything milk + vanilla. Stir well.

3.Filter 1-2 rounds to make it smooth

4. Hold on

Part 3: Cake Beef

Ingredients

* 2 eggs

* 60 grams of sugar

* Fresh milk 60 ml

* 50 ml vegetable oil

* 80g cake flour

* 1 teaspoon baking powder

* 1 teaspoon vanilla

* Hand-picked salt

How to do

1.Whisk egg + brown until lighter color

2. Add milk, oil, vanilla

3. Glide flour + baking powder + salt. Put it in.

4. People are smooth, do not need to hit hard.

How to pour ingredients

1. Pour caramel first.

2. Pour the custard part down.

3. Gradually pour the cake over the top.

4. Water Bath

* Hot water tray under print

* Keeps custard smooth, not a big hole

Baking temperature

* 160 ° C Upper Lower Light

* About 55-70 minutes

* If the face is getting too dark, use foil.

Czech ripe

* Shake the print and then the middle. Bounce a little.

* Poke the cake out clean

Trick

* Silky custard: filter + don't hit the egg hard

* Clear layer: Pour gently and use a strong fire.

* Pretty fu: Don't turn on the oven during the first 35 minutes of baking.

* Shiny Caramel: At least 4 hours of rest in the fridge or overnight

* If you want a shiny face, caramel out. Dark amber, but don't burn.