vanilla custard pudding cake with rice flour without heavy cream 

Hello ☺Thank you for watching my video.
Today I made a pudding cake with vanilla flavored pudding and sponge cake on top.
Since it is baked in small cups, the baking time is shorter than in larger molds.
I recommend using granulated sugar for the caramel as it is harder to mess up.
The caramel recipe has a large amount of water to be added afterwards, so the amount can be used for drinks as well, as it is in a quantity that can be chilled in the refrigerator and still be smooth☺.
▷Ingredients:
■Custard pudding
3 whole eggs
60 g cane sugar
260 g milk
1/2 vanilla bean
Sponge cake
2 egg yolks
10 g cane sugar
12 g thick sesame oil
24 g milk
35g rice flour
2 egg whites
30 g cane sugar
Caramel sauce
40 g granulated sugar
15 g water + 30 g
▷How to make:
1. Heat milk and vanilla bean to 60°C.
2. Mix the egg and millet sugar to blend.
3. Add the milk mixture from (1) above and strain the pudding liquid.
4. Add 10g of the millet sugar to the egg yolks and mix well.
5. Add oil, milk and rice flour in this order and mix well.
6. Add 30g of the cane sugar to the egg whites in 3 batches to make a meringue. 7.
7. Mix ⑤ and meringue together. Pour the sponge cake batter into a piping bag. 8.
8. Pour the pudding liquid and sponge cake batter into a cup, and fill the cup with hot water at 70℃.
9. Bake in a preheated oven at 150℃ for 25 to 30 minutes. After baking, remove from heat and refrigerate for 3 hours.
10. Put granulated sugar and 15 g water in a pan with a lid, and scald the sugar until caramelized.
11. Add 30 g water to loosen the caramel.

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