welcome friends welcome back to the
kitchen today we're going to do a viewer
request this is a recipe that has been
requested
I don't know dozens of times over the
last little while people keep asking for
it so I thought I'd make one and see
what the fuss was all about this is a
hot milk cake so I did a bunch of
research about hot milk cake recipes and
came to the conclusion that they're all
pretty much the same they don't vary too
much from recipe to recipe in the
ingredient list there's a little bit of
variation in the amounts but that's kind
of to be expected not every recipe is
exactly the same there are minor
differences but they all sort of keep to
a very similar pattern so I have four
eggs I'm gonna put this on the stand
mixer and toss in the sugar and set this
to mixing
so a hot milk cake needs hot milk so I'm
going to warm this milk up and once it's
almost to the boiling point I'm gonna
add this butter and melt it in
well the eggs are beating and the milk
is heating I'm gonna put some baking
powder and salt into the flour and just
give that a bit of a stir okay all of
the recipes were adamant that you really
beat these eggs and the sugar together
until it's light frothy and this looks
like it's almost there but I'm gonna let
it keep going a little bit longer
because I think I could err on the side
of letting it go too long meanwhile the
milk is coming up the temperature so I'm
gonna take the butter and I'm gonna put
it in and just let the butter melt into
the milk okay I think we are ready to go
so I'm just gonna turn the mixer down
and I'm going to slowly spoon the flour
mixture in and we just want to get this
to the point where the flour is mixed in
to the milk I'm gonna mix in just a
little bit of vanilla and then we're
slowly gonna pour this mixture in with
the batter
and once it's all mixed we pour it into
a greased cake pan and this is a really
thin thin batter and into the oven so
the cake is out of the oven and cooling
and while that cools down I thought I
would make a caramel sauce to pour on
top so in this pot I'm gonna put cane
sugar or just regular white table sugar
and I'm going to put that on kind of a
medium low heat now to that I'm gonna
add some corn syrup and the reason for
the corn syrup is that corn syrup is an
invert sugar so I only need about a
tablespoon of that now an invert sugar
will keep this from crystallizing as it
melts and caramelize --is and I'm one of
those people who stirs I also one of
those people that doesn't put water in
because you just end up having to wait
for the water to evaporate so I just
started with sugar and a little bit of
corn syrup now the other ingredients are
whipping cream and butter and a little
bit of salt at the end so this starts
out really slow and then all of a sudden
it just takes off so you want to watch
it carefully and when you reach a point
where you think it's getting too hot or
it might be burning or it starts to
smoke pull it off the heat just lift the
pot off don't worry about fussing with
the controls take the pot away from the
heat and just keep stirring it and if
you think it needs a little bit more put
it back on the heat it's gonna be fine
it is a little bit fussy but don't be
afraid to do it now how dark you take
the caramel is completely up to you I'm
thinking that's pretty good for me next
in is the cream and it could seize on
you and it could spit and bubble away so
in goes the cream and just give it a
really good stir to bring it all
together see mine seized no big deal
just keep stirring I switched to a
wooden spoon because it has a longer
handle now it's all come together pretty
nicely it's time to put in the butter so
one piece at a time and stir it in once
all the butter is in
sprinkle in some salt
hey Jules hello my timing is good
hello friends so this is a hot milk cake
okay um
what's interesting kind of interesting
texture or it looks like it has an
interesting texture and I made a
something to taste it first but I also
made a caramel sauce
woah cuz it's just a vanilla cake and I
think it could probably it it's
interesting it's got a similar texture
to things that you'd make with a coconut
milk but like it's kind of a very creamy
looking mm-hmm even the way it bubbles
on top mm-hmm yeah same kind of spongy
very spongy yeah cuz without the coconut
which is great and it it poured in
almost like you were pouring milk into
the pan like it was that the batter was
that thin no I've never I've never had
one before I know that I've never had
one before have you know that I know
yeah it's really good just like it is
but you know caramel sauce caramel sauce
open salted caramel sauce would you like
some
yes please welcome you look that much oh
my god that much
I'll get more later there's always more
I'm just gonna start with the caramel
nice job mm-hmm that really brings it
alive now you can't say anything cuz you
keep eating your cake oh yeah I'm gonna
again yeah I'm you know I'm gonna eat
that much bad boy hey that whole pan
you'll be done in no time at all so push
your boundaries explore new things try
recipes that you've never had before and
see whether you like them and then just
see where you would take it you know
because I've thought of all sorts places
that I would take this long
I mean you won't use coconut milk but I
might you might yeah and you know you
could put some spicing in it because all
it has is vanilla or you could put a
different tree topping on it or you
could order some chocolate chips in yeah
thanks for stopping by see you again
soon
you