Caramel pudding
By VicentaLakin
Pudding is perfect for hot summer desserts, soft and soft and sweet
Recipe Recommendations
- fine sugar 140 grams
- whole egg of 3
- pure milk 400 grams
- egg yolk one
- vanilla extract 5 grams
- edible water 30 grams
- milk fragrance
- roast
- an hour
- simple
Steps for Caramel pudding
1
Prepare the material
2
Milk, 5 grams of vanilla and 40 grams of white sugar, boiled to about 60 degrees, can't boil, softly stir the bottom of the sugar to melt, or create bubbles
3
Three eggs and one yolk split, slowly pouring a little cooled milk into the egg fluids, causing too much air bubbles to cause the milk to fall
4
Take the pudding out twice and get rid of the spasm
5
Get the pudding back up
6
Caramel section: 30 grams of cold water and 100 grams of fine sugar in the pot, little fire boil, don't move it until it boils, don't mix it with spoons
7
This guy's gonna make a hundred milligrams of pudding for six cups! Get six hot cups and six pieces of tin paper, and put on the grill
8
Boil to yellow shake the pot, don't use a spoon! When it's made of brown, pour 25 grams of boiling water into the pot, boil it, turn it off
9
When the caramel bubble disappears, you have to get a thin layer in the cup while it's hot
10
I have a little bit of a dark color
11
The caramel is a little stylish
12
With tin paper, I only packed three cups so you could compare it
13
And pour at least a centimeter of hot water on the grill
14
The oven preheating: 160 degrees up and down, 35 minutes! At the bottom of the oven, it moves gently, without liquid coming out, it's ripe
15
On the left side, it's tin paper. On the right side, it's yellow. On the right, there's cracks, there's no tin paper
16
It's either in a bowl or for food