Vanilla caramel pudding
By VicentaLakin
As a traditional French dessert, caramel pudding tastes amazing, fresh foods with natural vanilla beans, sweet and bitter caramel tastes, sweet and sweet, not greasy. You must know it's great and interested friends must try it
Recipe Recommendations
- Pudding liquid: eggs of 2
- pure milk 250 ml
- vanilla pods 1/4 root
- sugar 30 grams
- Caramel: Sugar 75 grams
- qingshui 25 ml
- hot water 20 ml
- milk fragrance
- baking
- an hour
- ordinary
Steps for Vanilla caramel pudding
1
The vanilla seeds, together with the bean bean, are torn to shreds with a knife and sugar into the milk pan, heat it with a small fire until it boils out of the fire, and cover the lid for five to eight minutes。
2
The milk is evenly mixed in the egg fluid。
3
The pudding fluid filters impurities with a filter to make their taste more subtle。
4
The butter in the pudding is to be used。
5
Put sugar and cold water into the pot, and the middle fire rises to the surrounding area and turns to the fire so that the heat is even. No need for mixing while heating
6
When sugar is amber-colored, the fire is immediately shut down and it pours into fresh hot water, with full mixing。
7
Caramel fluids are flat inverted。
8
It's just that I've been trying to get a little bit of a little bit of this stuff, and I've been thinking about it。
9
The pudding is placed in the oven and injected into the hot water of about 2/3 high, 160 degrees preheated in the oven, in the middle layer, and baked for 40 minutes to the curing of the pudding。
10
The furnace is cooled and cooled in the fridge for more than two hours。
11
With a small knife, you're going to draw a light circle along the wall, and you're going to be able to pull a light button。Vanilla caramel pudding Make Tips
1. Vanilla beans not only add fragrance but also remove the egg smell.
2. If possible, store vanilla beans in slender bottles and pack them tightly with fine granulated sugar. Doing so not only preserves the aroma from escaping but also turns ordinary sugar into vanilla sugar.
3. Before pouring into the mold, straining the custard mixture makes the texture of the pudding smoother.