Caramel pudding/custard cake is a distinctive dessert. It's a combination of chiffon cake pairs with smooth, creamy pudding/custard and caramel jelly. I make them in cups for individual serving. This dessert tastes superb and I’m glad they are well-received by the whole family. We all enjoy poking spoon through the cake trying to get the caramel jelly pudding underneath.

焦糖布丁蛋糕是一款特别精致的甜点。 顺滑的布丁，搭配有点q的焦糖冻和松软的戚风蛋糕，三种口味在嘴里一次过化开，非常好吃。我把他们做成小小个的，除了方便享用之外，装在透明杯子里也特别漂亮。

The size of the mold is 140ml, yields 7 cups.

Ingredients For Caramel Jelly：
1）Sugar – 60g
2）Water – 15g
3）Hot Water – 75g
4）Gelatin Powder – 5g
5）Water – 25g (Gelatin Powder）

Ingredients For Pudding:
1）Egg – 2
2）Egg Yolk – 1
3）Sugar – 45g
4）Milk – 200g
5）Whipping Cream – 80g

Ingredients For Cake：
1）Egg Yolk – 2
2）Sugar – 8g
3）Cooking Oil – 20g
4）Milk – 20g
5）Cake Flour – 35g
6）Egg Whites – 2个
7）Sugar – 25g
8）Vinegar – few drops

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*模具是140ml, 可做7杯。

焦糖冻材料：
1）白糖 – 60g
2）水 – 15g
3）热水 – 75g
4）吉利丁粉 – 5g
5）水 – 25g (吉利丁粉）

布丁材料：
1）蛋 – 2个
2）蛋黄 – 1颗
3）白糖 – 45g
4）牛奶 – 200g
5）鲜奶油 – 80g

蛋糕材料：
1）蛋黄 – 2颗
2）白糖 – 8g
3）食用油 – 20g
4）牛奶 – 20g
5）低筋面粉 – 35g
6）蛋白 – 2个
7）白糖 – 25g
8）白醋 – 几滴

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