Caramel Custard Pudding

Name: Caramel Custard Pudding
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 250ml milk; Some Sugar

by s girl s

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

A child’s favorite dessert, but unfortunately there is no suitable mold at home. If it is a small flat-bottomed bowl, it will be very beautiful! "

Ingredients

Caramel Custard Pudding

1. Put sugar on low heat

2. Stir fry slowly

3. Fry until caramel color, slowly add a little water, splash carefully

4. First apply the oil on the mold and pour it into the mold quickly

5. Add a little sugar to the eggs and mix well, but don’t foam

6. Stir in the milk, sieving, and pour into the caramel mold

7. When putting it in the steamer, seal the mold with plastic wrap. Only then can it be steamed into a pudding shape without honeycombs.

8. Because the oil is applied to the mold in advance, it is easy to reverse it. Be sure to change to a good-looking model next time, ha ha

9. Dianbao ate three in one go

10. The one without caramel was also eaten by her

Tips:
1. Grease the mold in advance, preferably flat bottom, so that a thin layer of caramel is delicious and beautiful after molding. 2. The egg liquid added with milk must be sieved, otherwise the taste will not be fine. 3. The effect of plastic wrap is very powerful. Dianbaoer has been eating jelly-like steamed eggs since childhood!