Osan pudding
By VicentaLakin
The famous little mountain pudding, which was placed early in the required dessert, was a laziness and drag, and finally made this pudding on the weekends, which caused her daughter to think about for a long time, and baked it for two days in a row, to prove how delicious it was. The pudding tastes wonderfully, and it's nice to be slender with caramel and to eat it alone, and the light cream in the square is much more fragrance and smoother and more ferocious than the other milk-only cubes, and I strongly recommend that friends who have not yet done so try it as soon as possible。
Recipe Recommendations
- milk 400g
- vanilla pods
- light cream 140g
- egg yolk 48G
- whole egg 24g
- white granulated sugar 40g
- cold water 20g
- hot water 1 tablespoon
- milk fragrance
- baking
- an hour
- ordinary
Steps for Osan pudding
1
Preparation material。
2
When milk is poured into the pot, vanilla bean is scraped out of the vanilla seed and put it in the milk with the bean bean bean and boil it down until it boils, and the top is suffocated for five minutes。
3
The whole egg is added to the yolk and the protein sugar mix is even。
4
Pour light cream into the boiled milk, evenly boiled to about 80 degrees。
5
Cooked milk is slowly added to the yolk and poured into the mix。
6
6. Smuggle evenly and filter twice, making pudding more subtle。
7
White sugar and cold water are put in the pot and the little fire heats up。
8
Heated and mixed until a large spoon of hot water was added to brown red to make caramel fluid。
9
Good caramel fluid pours into the bottom of the pudding cup while it's hot。
10
Once the caramel is condensed at the bottom of the cup, it pours into the pudding。
11
When it's all done, use the kitchen paper towels to suck out the bubble on the surface of pudding。
12
put the pudding bottle in the oven, pour it into a hot water of 1-2 cm high, drop it into the lower layer of the oven at 150 degrees, steam it for 60 minutes, cool or freeze it for food。Osan pudding Make Tips
1. After bringing the milk, vanilla bean, and vanilla seeds to a boil, let them steep in the pot for 5 minutes to fully release the vanilla flavor.
2. When making caramel, watch the color of the caramelizing sugar carefully; if it gets too dark, the caramel will be bitter, and if it is too light, the caramel flavor will be insufficient. Pay close attention to the heat.
3. The baked pudding should look tender and jiggle slightly; if there are too many air pockets or the pudding is too firm, reduce the baking time appropriately according to your oven.