A Life Full of Sweetness【caramel Pudding】
1.
Boil the syrup first, don't add the sugar at once, add about one-third of it first, and then add it after it's almost discolored.
2.
Don't stir it, you can almost turn off the heat when it turns burnt and bubbling.
3.
Immediately pour hot water along the side of the pot, pour it slowly, and be careful of splashing hot to your hands.
4.
Shake the caramel liquid, pour it into the pudding bottle and cool until it solidifies.
5.
Scrape the vanilla bean pods and heat them together with the milk until they boil. You can turn off the heat when you see small bubbles on the side of the pot.
6.
The lid of the pot is sealed, and the lid is stuffy for five minutes.
7.
Beat the egg yolks and whole eggs evenly, don't beat them too much, as bubbles will form.
8.
Pour the weighed whipped cream and sugar into the milk.
9.
Open the fire and heat it to about 80 degrees, which can be estimated.
10.
Slowly buffer into the egg, which is why it is heated to 80 degrees, and it is easy to make egg drop soup when it is higher.
11.
Stir the egg and milk liquid evenly and sift it to remove unbeaten eggs and some undissolved pod impurities.
12.
The filtered custard will have some bubbles.
13.
Use kitchen paper to gently flick away the bubbles (the same effect when standing still), this is to avoid bubbles on the surface of the pudding during the baking process.
14.
Pour the custard into a pudding bottle with caramel liquid on the bottom.
15.
Put it in the baking dish, add 80 degree hot water at the bottom.
16.
Put it into the oven at 150 degrees for 60 minutes (or steam for 10-15 minutes).
17.
It's done, come and have a look.
18.
Tender, quite enjoyable, but it is best to eat less, especially the slim MM.
Tips:
TIPS 1
There are three keys to ensure that the pudding tastes fine and smooth:
1. The pudding liquid must be sieved.
2. After sieving the pudding liquid, be sure to absorb the bubbles or let it stand for a while.
3. Using the steaming method, the height of injecting hot water into the bakeware should be at least half the height of the pudding liquid. Otherwise, the baked pudding will have honeycomb holes and completely lose its tenderness.
TIPS 2
It will be more difficult to wash the pan after boiling the caramel. Soak it in clean water overnight and it will be easy to wash the next day.
![Caramel Pudding Cake [first Taste Diary] recipe](https://img.simplechinesefood.com/ca/ca7b1c5b49db0f7a345793e63faf980b.jpg)
