Banana Salted Egg Yolk Lava Cake – Recipe

I've been addicted to salted egg yolk buns recently (also known as liu sha bao), ever since a restaurant specialising in small baozi opened up in London. I've always liked them, but this new place lets you stop by and take one bun away, rather than having to sit down to a whole dimsum session with lots of people. When it came to making my own salted egg yolk creation, however, I decided to do something a little different. What better way to pair salted egg yolk with a dessert that also has a gooey centre?




The combination of bananas and custard seemed like a fitting way to put the two of these together, since the 'liu sha' salted egg yolk filling is very much like a kind of custard. I have to admit this is my second attempt to make this – I tried last week and failed miserably (which is why I didn't post last week!). The salted egg yolk separated from the butter and just came out as an oily mess. This time, I nailed it.

Ready? Here we go.

(Makes four cakes.)

Banana Lava Cake Ingredients:

2 eggs
40g caster sugar
80g unsalted butter, melted
55g plain flour
120g white chocolate, melted
1 overripe banana, mashed and pushed through a sieve

Salted Egg Yolk Centre Ingredients:

3 salted duck egg yolks, steamed and mashed
50g caster sugar
2 tbsp milk
60g unsalted butter, softened
30g dry milk powder (preferably full fat)
50g custard powder

To Serve (Optional):

Griddled banana slices
Ice Cream
Berries

Method:

1. Prepare the salted egg yolk centre the night before: stir the mashed yolks with the caster sugar a milk, and pass through a sieve to get rid of any tough lumps. Stir in the rest of the ingredients, and pop in the fridge for an hour until thickened. Scoop into six ball-shaped portions (you'll have two left over to play with), and freeze overnight on a tray.



2. The next day, preheat the oven to 200°C. Grease four mini pudding moulds with vegetable oil, line the bottoms with discs of baking parchment and flour the sides.

3. Stir all of the ingredients together with a balloon whisk. Divide half of the mixture between the four moulds, pop a frozen salted egg yolk ball into the centre of each, and cover with the rest of the banana mixture. Bake for 15 minutes, remove from the oven and leave to cool for a couple of minutes (no more than five).


4. Unmould the puddings onto plates, peel off the baking parchment discs and serve.




Enjoy, and have fun.

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