Caramel pudding
By VicentaLakin
It's so nice to have a light cream pudding, it's more fragrance, it's more fragrance
Recipe Recommendations
- milk 400 grams
- light cream 140 grams
- egg yolk 50 grams
- whole egg 25 grams
- fine sugar 40 grams
- vanilla extract a little
- cold water 20 grams
- hot water 1 tablespoon
- sweetening
- roast
- an hour
- simple
Steps for Caramel pudding
1
Prepare the required materials。
2
Twenty grams of cold water in the pot, down to 80 grams of fine sugar, and a little fire heating。
3
Heated and mixed until brown red tastes of caramel with a large spoon of hot water, so that it can be smoothed。
4
Let's cool it while it's hot。
5
The milk is poured into the milk pot, drops a few drops of vanilla, and the fire is warmed up, until the boiling boils, and the fire is shut down, and the heat mixes, so that the bottom is not covered。
6
Pour light cream into the boiled milk, mix it evenly, and boil it to a little bubble, so it's off fire。
7
The yolk is mixed with the whole egg, and 40 grams of fine sugar is evenly mixed。
8
You're gonna put the boiled milk in the yolk paste, and you're gonna mix it。
9
Smash even。
10
Then they sifted twice to make the pudding more delicate。
11
(b) Falling into the pudding mould, leaving the surface bubble behind, putting it in the oven, pouring it into hot water 1 - 1.5 cm high, then putting it in the lower half of the preheat oven 150 degrees and roasting for 60 minutes。
12
Be cooled or frozen。
13
DoneCaramel pudding Make Tips
When making caramel, be sure to use low heat. Watch the color changes closely, as overcooking will make it bitter and unpleasant. The baked pudding should be slightly wobbly and tender. Adjust the cooking time according to the size of your mold. The pudding tastes even better after being chilled in the refrigerator.