caramel pudding

1

[Method of Caramel Liquid] Pour cold water and fine sugar into the pan and heat it over medium heat. Remember not to be afraid of the sugar sticking to the pan or stirring during the process.

2

[Caramel Liquid Practice] When the edge of the sugar water turns light yellow, turn it to a low heat and gently shake the liquid in the pan. Turn off the heat until the liquid turns brownish red and you can smell the caramel flavor. Quickly pour in boiling water to become caramel liquid.

3

[Method of Caramel Liquid] Spoon the caramel into a small bottle while it is hot, then tap it lightly on the table to smooth the caramel liquid in the bottle and set aside for later use.

4

[Practice of Pudding Liquid] Beat the eggs, add fine sugar and stir well. Pour the milk into the pan, cook to about 80℃, turn off the heat, and set aside to cool until the milk is not hot.

5

[Caramel Pudding Practice] Slowly pour the milk into the egg liquid, and stir on one side until completely mixed. Then sift the egg milk once to make it smoother.

6

[Caramel Pudding Practice] Pour the egg liquid into the bottle. At this time, the caramel liquid has solidified in the vial. Put the vial containing caramel into the baking sheet, and inject 1-2 cm high hot water into the baking sheet.

7

[Caramel Pudding Practice] Put it in a preheated oven and bake at 160 ° C for about 40 minutes.

1. Don't stir the liquid when boiling caramel, otherwise it will be difficult to boil caramel, and don't arbitrarily increase the amount of raw materials in caramel liquid, otherwise it will not be brownish red.
2. The caramel liquid will solidify quickly after leaving the heat. Adding hot water can prolong the time when the caramel remains liquid.
3. When pouring boiling water into caramel, steam will be generated instantly. Be careful to avoid burns.
4. Pour the caramel liquid into the small bottle quickly, otherwise the caramel liquid will easily solidify. Once solidified, please place it on a low heat and heat it for a while to turn it into a liquid again.
5. The milk must be cooled down until it is not hot, otherwise the egg liquid will be scalded into egg blossoms.
6. Add water to the pan to stabilize the oven temperature and increase the oven humidity. Whether the pudding tastes fine or not also depends on the sifting steps of the egg and milk liquid.
7. Pick up the bottle and shake it, and you feel it has solidified, but there will also be a slight tremor when shaking, which proves that the pudding has been baked. If it doesn't move, it means that it is overbaked.