Caramel and egg cream pudding
By VicentaLakin
It's easy to make, especially for those kids who don't like or are not fit to eat ice。
Recipe Recommendations
- eggs four
- fine sugar 20 grams
- pure milk 500 grams
- white sugar 100 grams
- qingshui 125 ml
- milk fragrance
- roast
- half an hour
- simple
Steps for Caramel and egg cream pudding
1
First do caramel. The ratio of 100 grams of white sugar, 125 ml of water. Put sugar in a small pot and add about three quarters of the water, leaving about one quarter of the water to be used. In the middle of the fire, sugar water is burned open and mixed with a spoon to keep the sugar water in a small bubble boiling state. Until the sugar is turned into brown and dense syrup, the mixing stops, and the remaining quarter is quickly poured into the pot. The caramel's ready when it's hot and it's cold。
2
Make pudding during cooling. Four eggs, 20 grams sugar, mixed. 500 grams of pure milk, heating to 60-80 degrees (do not boil). Heated milk slowly pours into egg fluids, which is mixed (preventing the burning of eggs)。
3
Pour the pudding into a caramel-bearing pudding container, with a little open water in the oven, and put the pudding container on top, put it in the oven, about 170 degrees, for about 30 minutes, and bake it to the skin of the pudding to be solidified。
4
IT COOLS TO ROOM TEMPERATURE, IT FREEZES IN THE FREEZER ROOM, IT FREEZES FOR MORE THAN THREE HOURS, IT'S OUT, AND IT'S READY
5
It's better with ginseng
6
Milky, sweet, smooth
7
It'll be a little earlyCaramel and egg cream pudding Make Tips
Refrigerated refrigerators are kept so that students who are afraid of cold can eat after reheating, without preservatives, and eat them as soon as possible within 24 hours。