460 grams sugar
100 g of water
6 egg yolks
6 eggs egg whites
Ingredients 2:
140 gr flour
60 grams of cocoa powder
100 g butter, melted
Custard:
50 grams sugar
6 egg yolks
500 ml milk
How to Make
Heat 300 grams sugar to be caramelized, pour water and stir until thick Pour into a heatproof bowl beroles butter
Custard: Mix all ingredients and stir until sugar dissolves. Pour the caramel into the team later in the oven until cooked.
Cake: Beat 100 grams sugar and egg yolks until fluffy. Shake 60 grams sugar and egg whites then stir add ingredients 2, stir and pour into the custard. Bake in the fire for 20 minutes. Raise the flame and then bake for 10 minutes down. Garnish with fresh fruit pieces. Serve