French caramel pudding
By VicentaLakin
CremeBrulee, as a classic French dessert, has a soft, soft and sweet taste, and the approach is simple: it can be cooled in the fridge in advance, and then used as dessert. Scrambling with a little spoon and banging on a thin, thin caramel with a cold, smooth egg-milk pudding underneath
Recipe Recommendations
- light cream 140ml
- milk 70ml
- egg yolk of 3
- sugar
- sweetening
- roast
- an hour
- ordinary
Steps for French caramel pudding
1
The raw materials to be used are 150 degrees preheated in the oven
2
Put milk and light cream in the cream pot
3
It takes about 10 minutes to heat it up while it's slow and even
4
Egg yolk with sugar and evenly mixed
5
Slow down the egg drops into the cooling pot
6
Smuggle evenly
7
Pour the egg cream in a cup ready, and take a grill and pour hot water into the grill
8
Put the toast and the dish in the oven for 150 degrees for 30 minutes. Pass
9
A pudding can be put in the fridge for two hours to two days, and when you want to eat it, take a spoonful of sugar out of the fridge, put a spoonful of sugar in the cup on the face of the pudding, turn the cup on the face of the pudding, pour out the extra sugar, and then spray it with a jet gun a few cm from the pudding
10
It's done