Odret Aader...Crème Caramel Cake

Odret Aader
Crème Caramel Cake

An interesting combination of both crème caramel and cake batter baked in one pan.

Ingredients
Caramel
2cups sugar
cup water¼

Crème
5eggs
1/2cup granulated sugar
2cups milk
1teaspoon vanilla

Cake
2eggs
1teaspoon vanilla
1cup powdered sugar
2tablespoons milk
1/2cup vegetable oil
1cup all-purpose flour
1/2teaspoon baking powder
Whipped cream, fresh mint leaves, and star anise, for garnish


Method

Caramel
- In a heavy saucepan over medium heat, combine sugar and water-
- Heat until sugar is dissolved and mixture is light golden brown. Remove from heat-
-Pour caramel over bottom of 20cm (8in) cake pan, tilting carefully to coat evenly. Let cool-

Crème
- In bowl of electric mixer, beat eggs on medium speed-
- Add sugar, milk, and vanilla, beating until well combined-
- Pour the crème mixture into the pan over the caramel-

Cake
- (Preheat oven to 180˚C (350˚F-
- In clean bowl of electric mixer, beat eggs on medium speed-
- Add vanilla and powdered sugar, beating until well combined. Beat in milk and oil. Mix flour and baking powder in a large bowl-
- Gradually add to the egg mixture, beating constantly-
- Pour cake batter evenly over crème mixture-
Place cake pan into a large baking dish and pour boiling water into pan to reach halfway up side. Bake in water bath for 1 hour and 15-
-minutes, or until set
- Let cool, then refrigerate until set-
- To unmold cake, place cake pan in a hot water bath for 3minutes, to liquefy caramel on the bottom, then invert onto a serving plate-
- Garnish with whipped cream, mint leaves, and star anise before serving-

*Don’t stir sugar mixture while preparing the caramel; just shake the pan to ensure even distribution of heat*