Cream Caramel Pudding Cake

I thought Ramadan is the perfect time to make a different type of dessert or kuih for iftar. While waiting during the long period to break my fast, I started blog walking and searching on the internet for anything interesting and easy to make.

I've always wanted to make Cream Caramel Pudding and this one in particular has a twist - it comes with a colourful cake base. I made one when I had guests a few weeks ago. They loved it and even took the recipe home to New Zealand. Unfortunately, I forgot to take a whole picture of the cake but hope this is more than enough to show how it looks like for those who have never tried it before. On the other hand, I'm sure most of you already have or will do so soon enough :-)

Oh, and it's been a long time since I shared a recipe here so what better time than now...

Recipe


Caramel
60 gm Sugar
1 Tbsp water


Cream Puding
4 Eggs
500 ml Fresh Milk
70 gm Sugar
1 Tsp essence vanilla


Cake
2 Eggs Separated
70 gm Plain flour
60 gm Sugar
20 gm butter (melted)
Food colouring as desire


Caramel: Melt sugar in a sauce pan, stir until golden brown. Once it starts bubbling, stir in hot water then remove from heat.


Lightly grease a baking tin (I used 8" pan) and fill in caramel above. Swirl the baking tin to completely coat bottom while the caramel is still hot. Set aside for later use.


Custard: Combine milk and sugar. Bring to boil on a low heat then stir in vanilla essence. Turn the heat off and set aside for later use. In a mixing bowl, lightly whisk eggs then stream in milk then, whisk rapidly until well blended. Strain the mixture then fill baking tin with mixture.


Cake: Beat egg yolks with half of sugar and leave the rest aside. In another dry empty bowl whisk egg whites with balance of sugar until firm foam peaks appear. Put 1/3 of foam egg whites into a yolk and flour mixture and gently mix it. Gently fold all the mixture into the remaining egg white foam mixture with a spatula until fully combined. Then, gently stir in the melted butter. Divide the mixture into two or more desired colours. Pour  them in a marble pattern into the caramel mixture. The cake mixture will float on top of it.


Place baking tin  in a tray then fill tray with water or a water bath. Cover the tray with aluminium foil. Bake in a preheated oven, 170ºC for 25-30 minutes or until cooked. Turn the heat off, let it stay in the oven for a further 10 minutes. Chill before serving. Flip over on a plate to serve.


Note: You could double the cake mixture if you want to have a bigger cake layer.