Caramel egg cream pudding
By VicentaLakin
I'm telling you, pudding is actually an egg cake made out of an oven! We love the Chinese omelet, we like the taste of raw, salt, and the western one turns into sugar or all kinds of jam and so on – it's super simple. When a family eats, it's relatively healthy to reduce the amount of some sugar
- sweetening
- roast
- ten minutes
- simple
Steps for Caramel egg cream pudding
1
Eggs are taken early from the fridge。
2
Better use the unoiled pot, the little hot pot, and add a proper amount of sugar. ♪ I'm used to a little water ♪
3
Keep the fire in the middle。
4
It can smell the smell of coke, and sugar turns yellow, and a little hot water continues to burn。
5
Put the caramel in the mold while it's hot, because when it cools, it coagulates。
6
There's some caramel left in the pot, milk, evenly mixed. (If it's not sweet enough, less milk. I'm not sure
7
The eggs are loose. (Don't use an eggbeater, just a junior. I'm not sure
8
Gradually blended milk with caramel, gently evened and sifted several times, removing bubbles and non-dispersed egg fluids
9
The egg fluid pours into the mold, puts it in a preheated oven of 160 degrees and baths for 40 minutes。
10
It's good to eat in the winter while it's hotCaramel egg cream pudding Make Tips
The baking time is directly related to the amount received and the temperature, container, etc., so the value on any recipe is a reference.
My method is to use caramel to make egg liquid, so the burnt taste will be stronger. You can also add some cocoa powder, strawberry powder, etc. to the milk liquid to make various flavors of pudding!
Repeatedly sifting can reduce the formation of air bubbles.
During the water bath, add as much water as possible, preferably half of the pudding liquid, so as to heat the pudding liquid as evenly as possible and reduce the formation of bubbles.
My method is to use caramel to make egg liquid, so the burnt taste will be stronger. You can also add some cocoa powder, strawberry powder, etc. to the milk liquid to make various flavors of pudding!
Repeatedly sifting can reduce the formation of air bubbles.
During the water bath, add as much water as possible, preferably half of the pudding liquid, so as to heat the pudding liquid as evenly as possible and reduce the formation of bubbles.