sticky hoshigaki pudding with coconut syrup

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chuckcruz

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Recipe:

Makes 4 medium sized ramekins

Ingredients:

Pudding cake:

• 6 oz (170g) hoshigaki, sliced (dried leaves and stem removed)***

• 6 Tbsp (85g) unsalted butter, room temperature

• 6 oz boiling water

• 1 Tbsp molasses

• 1/2 cup (104g) brown sugar, packed

• 1 Tbsp vanilla bean extract

• 2 eggs, room temperature

• 1 ¼ (165g)cup all-purpose flour

• 1 tsp baking …