Caramel pudding
By VicentaLakin
Caramel pudding is simple, delicate, sweet, and its main components are eggs and milk, plus caramel, very rich and sweet, and I'm sure it would be better if we had vanilla at home with a few drops of herb. It's a very simple dessert. I think I'm really lazy and moaning, picking simple and delicious
Recipe Recommendations
- sweetening
- baking
- half an hour
- simple
Steps for Caramel pudding
1
Cook caramel first. Cold water and fine sugar are poured into the pot, heated with a small fire and not mixed in the middle。
2
Boiling until the liquid is brown and can smell caramel can turn off the fire and pour water into caramel, i.e. caramel。
3
The caramel drops into the vial with a spoon while the heat is in it, and then tumbles on the table, so that the caramel is laid in the bottle and put aside for use。
4
Spread the eggs and mix them with fine sugar. Milk is boiled to about 80 degrees in the milk pan, and the fire is shut and the hand is not hot。
5
The cold milk is slowly poured into the egg fluid, while it is mixed until it is fully integrated。
6
Sift the egg cream over and make it smoother。
7
Put the bottle of caramel in the oven and pour the egg cream into the bottle
8
THE TWO CM-HIGH HOT WATER IS THEN INJECTED INTO THE DISH。
9
Put it in a pre-heated oven and bake it at 160 degrees for 40 minutes。Caramel pudding Make Tips
1. When boiling the caramel syrup, do not stir.
2. The milk must be cooled down to a non-scalding temperature before pouring it into the egg mixture, otherwise it will scramble the eggs (I made this mistake a bit today).
3. When the pudding is baked, pick up the jar and shake it gently; if it feels set but still has a slight wobble, it means the pudding is done. If it doesn't move at all, it means it is overcooked.