Caramel pudding
By VicentaLakin
Caramel pudding packagings can be selected either for glass pudding bottles or for a larger mouth of egg molds, aluminum cups, etc., which are suitable for eating directly with a cup, and aluminum cup which is suitable for roasting into a plate later on, when caramel is more attractive。
Recipe Recommendations
- fine sugar 60 grams
- qingshui 30 grams
- hot water 2 tablespoons
- eggs of 4
- milk 760 grams
- light cream 320 grams
- vanilla extract appropriate amount
- milk fragrance
- other
- an hour
- simple
Steps for Caramel pudding
1
Take good sugar, add fresh water and shake the milk pot so it's even. It boils and turns the fire。
2
When boiled to dark brown, shut the fire and quickly add two large spoons of open water, so that it can be smoothed. When the syrup is boiled, it boils. Be safe
3
On average, cooked syrup pours into the container. We can't add pudding until the syrup is dry。
4
Take good milk and light cream。
5
Add a mixture of fine sugar and vanilla。
6
The fire opened and covered the lid for a while. (cooking softly)
7
Eggs scattered。
8
I'm going to slow down and join the boiled milk fluid and mix it up. After the mix was evened, it was sifted twice to remove the impurities。
9
It's in the pudding。
10
Put it in a pre-heated oven with a bath 150 degrees and half an hour。