1. Material: 40g caramel, 2 eggs, 250g milk, 40g vanilla sugar, 2 egg yolks, 85g yogurt, 40g low-gluten flour and 2 egg whites.

2. Put 40 grams of caramel into the mold and refrigerate.

3. Mix and stir the pudding ingredients evenly, filter them and put them in the refrigerator for cold storage.

4. Break up two egg yolks in the yogurt cake material, add 40 grams of sieved low-gluten flour, and cut into sections and stir evenly.

5. Add 20 grams of vanilla sugar to the two proteins three times and beat until hard and foaming.

6. Put 1/3 foamed protein into the egg yolk paste in step 3, cut and mix, and then pour the remaining egg yolk paste into the protein and cut and mix evenly.

7. Pour the frozen pudding paste and caramel into the frozen mold.

8. Gently pour the cake paste from step 6 into step 7.

9. 160 degree water bath baking for 60 minutes.

10, after being discharged from the furnace, pour it into the tray and gently demould it.

1 1, there will be thick caramel liquid flowing down, and the cake will absorb the caramel liquid and become more delicious.