caramel pudding
By HubertLind
After failing countless times, succeeding countless times, and tasting countless times, I feel that this recipe is a bit greasy to eat, but the corresponding taste is much softer and smoother. The sugar in the pudding in the original recipe was sucrose. I replaced it with white sugar, which may also increase the sweetness invisibly. Finally, after it was cooled, it was put in the refrigerator and refrigerated. A miracle happened. After refrigeration, the taste was completely devoid of sweetness. It was cool, sweet, slippery, tender and soft. It was really the best thing for home travel and stealing people ~~ Don't worry about it. Give it a try!
Steps for caramel pudding
1
Boil the syrup first, add the white sugar first, add about one-third of it first, and then add it one after another.
2
Don't stir, cook until it turns scorched and bubbly. You can almost turn off the heat.
3
Immediately pour hot water along the edge of the pan, pour slowly, or be careful to splash it and burn it.
4
Shake the caramel liquid well, pour it into a pudding bottle and cool until set.
5
Cut and scrape the vanilla pod, and heat it with milk until it boils. Just see small bubbles starting to appear on the edge of the pan and turn off the heat.
6
Seal the lid of the pot and hold it for five minutes.
7
Beat egg yolks and whole eggs evenly, not too hard, as bubbles may arise.
8
Pour the weighed whipped cream and sugar into the milk.
9
Fire and heat it to about 80 degrees, which can be estimated.
10
Slowly wash it into the eggs. This is why it is heated to 80 degrees. If it is higher, it will easily be boiled into egg soup.
11
Stir the egg milk evenly and sieve it out, sift off the unbeaten eggs and some undissolved bean pod impurities.
12
The filtered egg milk will have some bubbles.
13
Gently brush off air bubbles with kitchen paper (the same effect is done when left) to avoid air bubbles on the surface of the pudding during baking.
14
Pour the egg milk into the pudding bottle with caramel liquid on the bottom.
15
Place in a baking sheet and add 80-degree hot water to the bottom.
16
Put into the oven at 150 degrees C for 60 minutes (or steam over water for 10-15 minutes).
17
It's done, let's all take a look.
18
The tender ones are quite enjoyable, but it is best to eat less, especially the slim ones.caramel pudding Make Tips
TIPS1 There are three keys to ensuring that the pudding tastes fine and smooth: 1. The pudding liquid must be sifted. 2. The sifted pudding liquid must be sucked out of the bubbles or left to stand for a while. 3. Using the steaming method, the height of the hot water injected into the baking sheet should exceed at least half the height of the pudding liquid. Otherwise, honeycomb-like holes will appear in the baked pudding and completely lose its tender and smooth taste. TIPS2 It will be difficult to wash the caramel pan immediately after washing it. Soak it in clear water overnight and it will be easy to wash the next day.