Temperature of the oven (green) and the oil / Yorkshire puddings (yellow). I think I did not heat the oil quite hot enough this time (looks like about 410F), since the batter didn't sizzle as much as usual when I poured it in and I didn't get good cup shapes.
Batter is equal mass of eggs, soy milk, and all purpose flour (200g each / 4 eggs), whisked and rested overnight in the fridge.
This was supposed to be a jellied cherry topping, but it didn't solidify properly, so i dapted and called it a glaze instead. It was absolutely delicious and i took it to my coworkers working the bar tonight.
I baked "Chocolate Lava Cakes For Two", the NYT Cooking recipe. It's one I make semi-regularly, pretty quick on a weeknight and delicious. I have small ramekins so the recipe makes three and they cook a little faster than the recipe's would.
I have two temperature probes (thermocouples on a Tasmota ESP8266 => HomeAssistant => Grafana). Mostly for my entertainment, but here you can see the internal temperature got to 151F, and I was surprised to see how much the oven's temperature rebounded after I took the cakes out, despite being off.
Originally based on this recipe from Preppy Kitchen, but I tweaked a lot over time. I’ll share my recipe if anyone is interested :)
