Caramel pudding
By VicentaLakin
The pudding family is huge, with many brothers and sisters, egg pudding, mango pudding, chocolate pudding, strawberry pudding... but now they're scattered all over the world, and we've found only cream pudding and caramel pudding to come home from work to the warm home to take a thin, smooth, sweet, spicy caramel pudding, which is cold in the taste buds without feeling the pain and fatigue of washing away from the white day
Recipe Recommendations
- light cream 125g
- milk
- eggs of 3
- egg yolk one
- sugar 50g
- water 50g
- sweetening
- baking
- several hours
- simple
Steps for Caramel pudding
1
Pour the cream into the container
2
Add milk and mix it evenly
3
ADD SUGAR A AND MIX IT EVENLY
4
Add eggs and continue to mix evenly
5
(b) Smuggle evenly
6
When flour is sifted off the insoluble, the roasted pudding becomes more delicate and smoother
7
ADD SUGAR B TO THE BOILER
8
Join the water, make a little fire
9
Do not mix, just make sugar caramel
10
(b) To pour the well-prepared caramel into the mould (slided under) and then into the filtered pudding
11
(b) Put the mold in a deeper dish, pour it into water about 50°, heat it up to 160°C, bake it in the oven of 150°C, for about 20 minutes, and bake the condensation
12
The pudding is baked and put in the fridge for about five hours. When demersalized, a small knife will be used to scrape the mold and pull it to the plate. Come on
13
Good life, delicious. Let's bake togetherCaramel pudding Make Tips
Once the caramel changes color, it's ready. Be sure not to overcook it, or it will turn into a burnt and bitter syrup. Of course, if you're into that, just pretend I didn't say anything. You can also cover it with aluminum foil while baking to keep the surface of the pudding smooth and prevent a skin from forming. Wash the pot used for the syrup with hot water. Don't ask why—just say you're welcome.