caramel pudding
By VicentaLakin
- slightly spicy
- baking
- three-quarters of an hour
- simple
Steps for caramel pudding
1
Beat the eggs into the bowl.
2
Heat the milk slightly over low heat, add 50g of white sugar, and melt the sugar.
3
Beat eggs manually/electrically
4
Allow the milk to cool thoroughly and pour into the egg mixture.
5
Beat evenly.
6
Add the water and the remaining 80g of sugar to a small pot. Cook over low heat.
7
Cease fire when it turns caramel. Immediately pour into the pudding cup.
8
Place it in the refrigerator and harden it.
9
Pour egg liquid into pudding cup
10
Preheat the oven. Fill the baking sheet with water. Fire up and down at 160 degrees. Bake the middle and lower layers for 35 minutes. Because my cup was big, I changed it to the middle layer and baked it for ten minutes.
11
Put the baked pudding in the refrigerator. Refrigerate for four hours and remove mold. I simply refrigerated it all night and ate it the next morning. Not bad ~ the remaining caramel in the mold is melted away from the water and poured on the surface.
12
Dang Dang delicious caramel pudding complete