Caramel vanilla pudding
By VicentaLakin
This is the second time I've been making pudding paste since I started doing my own baking in March 14th; neither I nor that person really likes it, so it's very little. Every time my son comes back to sleep late, I get used to making him a snack. The kids love egg food, so I'm trying to make this sweet for him
Recipe Recommendations
- eggs one
- condensed milk 13 grams
- boiling water 25 grams
- light cream 25 grams
- vanilla extract a little
- egg yolk half a
- white sugar 23 grams
- milk 100 grams
- qingshui 15 grams
- milk fragrance
- baking
- several hours
- senior
Steps for Caramel vanilla pudding
1
Prepare all the materials in advance
2
8 grams of water and 20 grams of white sugar evenly mixed
3
When medium-sized fire heats up to fully melted white sugar, makes small fires when bubbles rise, then cooks a little yellow. Fire
4
When the heat pours into 25 grams of hot water, the mix is even
5
We'll pour 25 grams of light cream in a little cold, and we'll mix it evenly
6
100 g milk + 13 g milk, evenly mixed
7
It's pouring into a caramel light cream
8
One full egg plus half an egg yolk. Break it up with an eggbeater
9
Add caramel milk to it, then mix it evenly
10
A few drops of vanilla11
Smash it evenly with an eggbeater, filter it into the bowl, preheat oven: 155 degrees up and down
12
Send the preheat in the middle of the oven
13
Top packaging covered with tin paper: 155 degrees of fire and 50 minutes of roast
14
After that, it'll be about 12 minutes up at 175
15
Just take it out after it looks completely condensedCaramel vanilla pudding Make Tips
1. Caramel: It needs to be set according to the size of the stove, and light as little as possible, but as soon as the colour becomes yellow, fire will be shut down, if there is no vanilla, it will be no harm to release 3 and lastly mixed pudding: it must be filtered, I've changed twice to bake 4 times: the temperature and time of the ovens will be different, remember only for reference