1. Soak cranberries and rum overnight. If you don’t have rum, you can use langjiu or shochu instead. Drain the wine the next day.
2. Mix the eggs with white sugar and beat until foamy.
3. Sift in the flour and stir evenly
4. Add milk and cream and mix well
5. Brush the container with butter and add cranberries. Then pour the paste on top.
6. The remaining 10g of butter is melted in the pan to a higher temperature and then dripped on the surface of the paste. It is the effect of caramel~
7. Preheat the oven 10 minutes in advance. Put it in the oven at 180-190 degrees, and bake for 50-60 minutes.
Tips:There seems to be no skill... The skill is probably, I think it’s better to make it without rum soaking hahaha
