Caramel pudding
By VicentaLakin
Recipe Recommendations
- white granulated sugar 150g
- cold water 50g
- hot water 40g
- eggs of 4
- light cream 400g
- milk 300g
- white sugar 60g
- milk fragrance
- roast
- an hour
- ordinary
Steps for Caramel pudding
1
white sugar 150g with 60g water boiled to brown (cara sugar). instead of mixing the whole way, you can just shake the pan to keep the heat even, turn the bubbles around and turn the fire off as soon as the color gets deeper。
2
Pour hot water. When you pour hot water, be careful not to get burned by spilling water. Hot water drops in and caramel coagulates and shakes and melts。
3
Then we'll open fire and boil it off。
4
Hold still for a minute, until the bubbles disappear。
5
Caramel cools when the heat pours into the pudding bottle. Bottles have to be hot, for ovens
6
Pudding: Blending milk, light cream and sugar to sugar melt。
7
Get in the eggs。
8
Smash even。
9
Two or three times。
10
Post-screen pudding。
11
In the pudding bottle, eight-nine full, just eight。
12
Pack it with tin paper。
13
put it in the oven and pour it into the water about 2 cm。
14
The oven is pre-heated, 320° Fahrenheit (160° C), 35-40 minutes below and 10 minutes below. (The temperature and timing of the oven are to be adjusted to the spleen of the home
15
Take it out cool, then freeze it for more than three hours, preferably one night。
16
Refrigerating pudding for one night。
17
It's very milky, and it's good to eat with the caramel underneath。