French caramel pudding

1

Milk and sugar high-fire microwaved for 30 seconds, and heat melted and evened。

2

Egg fluids are evenly mixed。

3

When the milk is still hot, mix it with egg fluid。

4

Filter once。

5

再Filter once。

6

Inverted in the mold, the surface bubble was punctured with toothpicks。

7

Put some fresh water in the grill, probably not two thirds of the grill。

8

The oven preheating, bathing, mid-level, 170°, 30 minutes。

9

A little bit of white sugar on the surface, up to the layer, 220 degrees, seven minutes。

1. Real French pudding uses yellow sugar, but I can't buy it, so I use ordinary white sugar instead, but don't sprinkle too much when you finally sprinkle the sugar.
2. Pay attention to the time in the last 7 minutes, when the surface of the pudding has caramel color, because the temperature is relatively high. Be careful of burning.
3. The amount of white sugar is adjusted according to your taste. I am just giving you a reference here.
4. It is best to filter the pudding liquid more than twice to ensure the taste.
5. The microwave-heated milk should be cooled until it is not too hot. It is easy to operate and avoid the temperature being too high and the egg liquid agglomerated.
6. Don't over-stir the egg liquid, just beat it up.
7. Finally, take out the baking sheet and be careful of burns.
8. Porcelain or heat-resistant glass should be used for utensils. Porcelain should have no too many patterns as much as possible, and it is best to be plain.