Caramel egg cup pudding
By VicentaLakin
The square came from a small island teacher, with minor changes. More cream likes this cup. It's delicious. Unsatisfied caramel can't be allowed。
Recipe Recommendations
- milk 460g
- light cream 40g
- fine sugar 65g
- whole egg 150g
- egg yolk 40g
- vanilla extract appropriate amount
- hot water 40g
- sweetening
- roast
- several hours
- ordinary
Steps for Caramel egg cup pudding
1
Pudding cups, put in cold water, boiled for 10 minutes after the water opens. Take out dry water on the shelf。
2
The sugar is in the pot. It's hotter than the slurry. It's red
3
When the liquid boils into tea colour, it turns the pots to make the sugar all the same and turn off the fire. Quick pouring into hot water quick mixing. (testing caramel, taking a basin of water, dripping a few drops of caramel fluid, quick condensation, sufficient)。
4
Milk + light cream + fine sugar warmed to sugar melt (approximately 40 degrees)
5
All balls and yolk and all around, they're very, very smooth
6
The milk fluid is cool to microtemperature, mixed with the egg fluid, dripped into vanilla, sifted the pudding twice, and left the bubble behind
7
fill the cups, enter the grill, and inject 50°c of warm water into the dish, about 1.5 cm high。
8
Send it to preheat 150°C oven and bake it for an hour。