Video summary

[LIVE] เยลลี่คาราเมลคัสตาร์ดเค้ก นุ่มเด้ง ละมุนเว่ออออ 12 มีนาคม 2569 : เชฟนุ่น ChefNun Live

Main summary

Key takeaways

Cooking

Presenter / Channel

  • Chef Nun (ChefNun Live / Chef Nunlife)

Ingredients (with quantities mentioned)

Caramel jelly layer

  • Gelatin: 8 g
  • Water for bloomed gelatin: 45 g
  • Water for caramel adjustment (hot water): additional 120 ml (added during/after caramel preparation)
  • Sugar for dry caramel: 120 g granulated sugar
  • Evaporated / unsweetened condensed milk: mentioned as an option (“the milk used”); exact quantity not clearly stated in subtitles
  • Optional substitution: sheet gelatin, weighed to 8 g

Custard layer (baked)

  • Eggs: 3 eggs
  • Granulated sugar: 45 g
  • Vanilla extract: “a little”
  • Evaporated milk (Falcon brand mentioned): 445 g
  • Boxed seasoning/reference: “Bird’s eye seasoning” pack 445 g (as the boxed version for use)
  • Note: whipped cream is not needed in this version (a previous formula used it)

Chiffon cake (batter)

  • Eggs: 3 eggs total, separate yolks and whites
    • Yolks: 3 yolks
    • Whites: set aside for meringue
  • Sugar (for yolks): 25 g
  • Oil: 50 g
  • Milk: 50 g (from the evaporated milk / “Falcon brand” box referenced)
  • Cake flour: 70 g
  • Baking powder: 1/4 tsp
  • Meringue sugar: 65 g (added gradually until medium peaks)

Water bath (bain-marie)

  • Hot water: enough for about 1–1.5 cm height in the outer tray

Optional flavor variation (briefly mentioned)

  • Pandan leaf cream: 7 g (also says 5–7 g works; pandan powder referenced as 5–7 g)
  • Variation effect: different texture and/or stronger caramel scent vs a pandan-style layer (layering details not fully specified)

Equipment / Preparation

  • Molds: rice bowls, ~9 cm diameter (used as individual cups)
  • Tray with high sides for baking in a water bath
  • Refrigerator to chill jelly/custard components
  • Oven: preheat 170°C (top & bottom heat) + fan
  • Tools / technique:
    • Spoon for skimming bubbles
    • Knife for doneness test
    • Hot/warm water for unmolding

Method (step-by-step)

A) Caramel jelly (first layer)

  1. Bloom gelatin
    • Mix 8 g gelatin with 45 g water, stir well.
    • Rest to develop, then return to it.
  2. Make dry caramel
    • Use a light-colored pan for better caramel color tracking.
    • Heat on medium heat.
    • Add 120 g granulated sugar (press down if clumpy).
    • Do not stir initially (prevents crystallization).
  3. Adjust caramel color
    • Caramelize until color is:
      • Not too dark (bitter)
      • Not too light (mild)
    • Stir gently only after it starts dissolving.
  4. Add hot water to form caramel syrup (for jelly)
    • Pour hot water gradually, not all at once.
    • Technique note: caramel is near ~200°C, while water is around ~100°C—add slowly to manage clumping.
    • If fizzing stops, temperatures are closer—add more.
    • Turn heat slightly and simmer briefly to dissolve everything.
  5. Dissolve gelatin into caramel
    • Turn off heat.
    • Add bloomed gelatin mixture into caramel and stir until dissolved.
    • Watch for splatter; keep safety in mind.
  6. Fill molds & chill
    • Pour caramel jelly into rice bowls (~9 cm).
    • Remove air bubbles with a spoon.
    • Refrigerate until set.
    • Subtitles note it sets very fast due to rapid temperature drop (“flash” mention).

B) Custard layer (second layer)

  1. Mix yolk custard base
    • In a bowl, add 3 eggs and 45 g sugar; beat until well combined (paler/whiter).
    • Add a little vanilla extract.
    • Add 445 g evaporated milk (Falcon brand mentioned).
    • Strain: subtitles indicate it will be filtered/strained later before pouring.
    • Whipped cream is explicitly noted as not needed for this version.
  2. Assemble
    • Pour custard mixture into the set caramel jelly cups.
  3. Set quickly
    • Subtitles emphasize it cools/sets very fast, especially if the cup is cold.

C) Chiffon cake layer + bake (top layer)

  1. Preheat oven
    • 170°C, top & bottom, with fan.
  2. Prepare yolk batter
    • Separate eggs; use 3 yolks.
    • Beat yolks with 25 g sugar until very white.
    • Add 50 g oil and 50 g milk.
    • Sift in 70 g cake flour + 1/4 tsp baking powder; mix.
  3. Make meringue
    • Whip egg whites to medium peaks.
    • Add 65 g sugar gradually (at least ~3 additions).
    • Target texture: “bird beak” shape—firm but not too stiff (still workable).
  4. Combine (fold/mix)
    • Mix until smooth, bouncy consistency forms.
    • Emphasis: mix well but avoid overworking (deflation risk).
  5. Fill molds with chiffon
    • Spoon batter carefully.
    • Warning: don’t overfill (can overflow).
    • Chiffon should be light and should not sink.
  6. Bake in water bath (double-layer rationale)
    • Outer tray with hot water about 1–1.5 cm deep.
    • Bake 20–25 minutes.
    • Rationale (from subtitles): caramel/jelly + custard can explode without stable internal temperature.
  7. Doneness checks
    • Cake spring-back: gently press—if it bounces back, it’s OK.
    • Custard set: use a knife check—center has water flowing vs no flowing = cooked.
  8. Cool & refrigerate
    • Remove promptly from the water tray; move containers if needed.
    • Refrigerate at least 4 hours (longer for best set).

D) Unmolding / serving

  1. Chill & soak for unmolding
    • Subtitles recommend setting longer, even overnight.
    • Unmold using hot water (or warm water):
      • 3 seconds hot / 10 seconds warm around the rim.
  2. Invert and release
    • Invert onto a plate and squeeze to release.
  3. Result / texture notes
    • Emphasis: layers show with bounce, shine, and sparkle/gloss.
    • Texture by layer:
      • Top chiffon: soft, bouncy
      • Middle custard: soft/tender
      • Bottom jelly/caramel: chewy at the top portion
    • Flavor notes:
      • Caramel intensity described as stronger in the plain caramel version.
      • Pandan variation changes texture/scent.

Tips / Common Mistakes Highlighted

  • Caramel control
    • Use medium heat and be patient.
    • Don’t stir early to avoid crystallization.
    • Add hot water gradually to prevent hard lumps.
    • Target caramel color: not too dark, not too light.
  • Gelatin handling
    • Bloom first; sheet gelatin must be weighed to 8 g.
    • Dissolving is hot—avoid splatter contact.
  • Setting jelly
    • Remove air bubbles.
    • Don’t place molds tilted (caramel can tilt).
  • Chiffon + meringue
    • Whip to medium peaks (“bird beak”); not too stiff/too soft.
    • Under-whipping increases deflation risk.
  • Water bath baking
    • Keep internal temperature stable; water bath helps with multi-layer structures.
    • Use hot water because oven temperature drops when the tray is added.
  • Unmolding
    • Jelly can be hard to peel—use brief hot/warm contact and careful rim cutting.

Plating / Serving Suggestions

  • Unmold onto a plate so the layers are clearly visible.
  • Serve chilled.
  • Suggested approach: a “cut and scoop” style (scoop/thickness adjustable).

Referenced Sources / Links (mentioned)

  • Recipe source referenced: “Baan Fah” and “Baan Daeng” (shown as places to find recipes)
  • Brand references:
    • Falcon evaporated milk
    • An unsweetened condensed milk product (link mentioned for the specific model/availability)
    • Availability examples mentioned: 7-Eleven, CJ, Makro, Lotus, Big C
  • No additional non-brand external sources were clearly specified beyond the channel/page names.

Original video