Caramel egg pudding

1

Pour the milk into a large bowl.

2

Pour the light cream and milk together.

3

Add powdered sugar and stir well. (You can use white granulated sugar without powdered sugar, but you need to add the sugar to the milk first, heat it over water until the sugar is completely melted, and then wait for the milk to cool before mixing it with the eggs, which is a little more troublesome.)

4

Beat the eggs in another large bowl and add to the cream milk.

5

Mix the egg liquid and the cream milk well to complete the pudding liquid.

6

Sift the pudding liquid twice.

7

Let the pudding liquid stand for 30 minutes to completely blend, then pour the pudding liquid into the mold. If it is baking, add hot water to the baking sheet and put it into the oven. It is best to have the water submerged halfway through the pudding cup.

8

You can also steam it. Cover the bowl with plastic wrap, and steam it in the pan after boiling water.

9

Caramel sauce is available but not available, but since it is made, let's talk about it briefly. Put cold water and white sugar in the pan.

10

Heat it over medium high heat first, without stirring, you will see a lot of bubbles.

11

Be sure to stay by the pot. If you see that the sugar in the pot has changed color, turn down the heat and shake the pot body to make it even.

12

When the sugar liquid turns deep amber, turn off the heat immediately and add hot water at the same time. At this time, the water will boil violently. Be careful not to hurt yourself. At the same time, use a spoon to stir it evenly, and the caramel will be ready.

1. This time, the formula was prepared by myself, and it tasted good when it was made. Moreover, because it was all used in a box, there was no need to worry about the ingredients left behind. I filled a total of 5 small pudding cups and 2 small bowls for eating today. Because the pudding tastes best after being refrigerated, I made more.
2. Pudding ingredients: milk 500ML (2 small boxes) light cream 250ML (1 small box) eggs 5 powdered sugar (or white sugar) 105g
Caramel ingredients: 25 grams of cold water, 60 grams of white sugar, 30 grams of hot water
Baking: Middle layer of oven at 180 degrees for 40 minutes
Steaming: Steam for 20 minutes after boiling water
The baking and steaming time must be determined according to the size of the mold, and the baking time must be determined according to the temperature of your own oven. The Internet says that 160 degrees is fine, but I can't use it at 160 degrees. After baking, it's still water, so bake it yourself. Make more adjustments several times.
3. I have done both steaming and baking, and I feel the same taste. I can make whichever one I am accustomed to.
4. Caramel is relatively thin when it is first cooked, but will become very thick when it cools.