Caramel roast pudding
By VicentaLakin
A good way to get rid of the light cream. The pudding is very good, it's strong, it's sweet, it's soft, it's hard to eat, it's good to think about diet。
Recipe Recommendations
- white granulated sugar 150g
- cold water 50g
- hot water 40g
- eggs of 4
- milk 300g
- light cream 400g
- white sugar 60g
- sweet fragrance
- roast
- an hour
- ordinary
Steps for Caramel roast pudding
1
Put 150 grams of sugar and 50 grams of cold water in a small milk pot, with a small fire boiled to brown (caramel colour), which cannot be mixed throughout the journey, and can only shake the pot so that it is even. Sugar turns brown and leaves the fire。
2
Inflow of 40 grams of hot water, shaking gently to sugar melt. (The hot water pours in carefully to prevent the sugar water spill from burning. When hot water pours into sugar, it's a little condensed, and shakes, it melts. I'm not sure
3
The fire boiled the sugar to boil, set off the fire and set still。
4
Quiet, bubbles disappear。
5
When it's hot in the hot pudding cup. It's got to be cold before it's hot. I'm not sure
6
Do pudding. Stabilize sugar and milk, melt sugar。
7
Put the eggs in the mix。
8
It's a lot of water
9
Sift the pudding three times. It's the key to smoothing. I'm not sure
10
After three screenings。
11
Pour it in the pudding, full nine, just eight。
12
Seal the tin paper。
13
put it in the oven, pour it in the water, about 2 cm tall。
14
PUT IT IN A PRE-HEATED OVEN, IN THE LOWER MIDDLE, 320F/160C FOR 40 MINUTES AND 10 MINUTES FOR THE BURNER. (THE SIZE OF THE OVENS VARIES, AND TEMPERATURE AND TIME ARE ADJUSTED TO THE SPLEEN OF THE HOME. I'M NOT SURE
15
It's better to freeze the fridge for more than three hours when it's cold。
16
It's so smooth, it smells like milk. (It's baked to cool, it'll be a little thicker. I'm not sure
17
It's been frozen all night with caramel under it. It's beautiful。