Caramel and egg cream pudding
By VicentaLakin
It's the coldest day of the year, but these days Guangzhou is still hot, the weather is dry, sugar or soup is used, pudding is sweet for the summer, and it's not cold to eat at this time. This pudding is the second time I've done it, for the first time in pursuit of the taste of roasting, the skin is a little stiff, this time it's covered with tinpaper, smooth, thin, which is what I wanted, and I finally made my own caramel butter sauce to pour on it, a sweet piece of pure perfume。
Recipe Recommendations
- egg yolk of 3
- light cream 200g
- milk 100g
- powdered sugar 20g
- vanilla extract few drops of
- Dried blueberries small amount
- sweetening
- roast
- several hours
- simple
Steps for Caramel and egg cream pudding
1
Get your food ready
2
The yolk is scattered, sugar powder is added, and the mix is even
3
Add milk and mix it evenly
4
Add light cream and mix it evenly
5
Once you've scanned it twice, it'll be smooth and thin
6
Stay silent for half an hour. Don't rush into the oven
7
Put some blueberries. Fuck
8
Four bottles of tin paper will be enough in the mouth, a large part of the bowl of warm water will be injected into the oven, 165 degrees and 10 minutes of preheating, up and down, mid and lower, 165 degrees and 35-40 minutes of roasting。
9
And the finished product shall come out of the furnace, and lay down that little flow of the bottle, so that it shall not come forth。
10
Is it a little Christmasy
11
Sweat the caramel butter, and now it feels differentCaramel and egg cream pudding Make Tips
1. The egg batter must rest for half an hour after mixing. 2. Personally, I find the heavy cream a bit too rich. You can try changing the heavy cream to 100g and the milk to 200g. 3. It works better chilled.