A sweet and smooth caramel pudding
By VicentaLakin
the formula is fine-tuned according to the brand of pudding in the teacher ' s book. the formula adds weight to the yolk, brings a strong taste of the egg, and the milk also adds milk, which makes the pudding more fragrance and sweetness. the following companions make six glasses of 100ml pudding。
Recipe Recommendations
- whole egg one
- egg yolk of 4
- fine sugar 72 grams
- milk
- condensed milk 68 grams
- vanilla extract 5 grams
- hot water 12 ml
- sweetening
- roast
- several hours
- simple
Steps for A sweet and smooth caramel pudding
1
The whole egg and yolk are placed in the mixing basin, dispersed with an egg-cutting instrument, and then added one fifth of the fine sugar to melt it。
2
Milk, lactation and the rest of the fine sugar are poured into the pot, heating the fire up to 40 ~ 50 °C, during which the wood spoons are constantly mixed until the sugar is fully dissolved。
3
The liquid in step 2 is slowly poured into step 1, evenly mixed with an eggbeater。
4
The egg milk mixture of step 3 is then filtered back into the pot through a sifting net to filter out the balls and bubbles. If you want the pudding to be more subtle and smooth, it is recommended that it be filtered three times. And put on the kitchen paper for about an hour at constant temperatures (in which caramel is made)。
5
Caramel: Spread the fine sugar into the thick bottom of the milk pan, don't mix it, use the fire. When the sugar is basically melted, the fire is turned into fire, where the milk pot is shaken or the wood shovel is used to cause it to melt in its entirety. The fine sugar corrodes up and turns fire when a small bubble appears. When sugar turns brown, it turns off the fire and warms the water, while it mixes with wood shovels. Take a few caramel drops into cold water to see if the syrup does not spread and condensate into solids. If the syrup spreads in water, it needs to continue to boil。
6
The caramel is fast and evenly loaded into the glass. The oven preheated 165°C。
7
the mixture of egg milk in step 4 is to heat up in a small fire with a wooden spoon, so that the liquid temperature and body temperature are equal. put it in an equivalent caramel-filled glass, put it in an oven, and pierced the surface bubble with toothpicks. a hot water of 50-60°c, depth of 1-1.5 cm, covered by another dish covering the mouth of the pudding cup。8
It's 30 to 40 minutes in a pre-heated oven, with a soft shake on the face, and if the flow is not ready, it'll take a while to bake. When it's done, take it out for a while and then freeze it。