Caramel Custard Pudding
1.
A group photo of the ingredients: caster sugar for caramel and a little cold water; pure milk, eggs, a small amount of caster sugar (optional), vanilla extract (optional); vanilla extract can be replaced by half a vanilla pod.
2.
Put 45 grams of granulated sugar and 10 grams of cold water into a small pot and heat it with a low fire. In this step, it is better to use an induction cooker or an electric ceramic stove than an open flame. The bottom of the pot can be heated evenly, and the open flame can only be heated in the middle, which is not conducive to controlling the temperature; Don't stir it yet to prevent anti-sand.
3.
When the syrup is light brown, use a small spoon to stir gently. At this time, hold the pot with your hands and remove from the heat at any time, because heating for 2 seconds may cause the syrup to quickly change color and appear bitter; wait until the syrup is boiled a little deeper When the child is brown, leave the fire, and the residual temperature will make the syrup eventually become amber.
4.
Pour the syrup into a 6-inch solid-bottom cake mold; the syrup will solidify when cold, even if it does not cover the bottom of the mold; set aside for later use.
5.
Put the eggs in the egg-beating bowl.
6.
Add 20 grams of white sugar and beat with an egg to melt most of the white sugar; because caramel is also sweet, white sugar is optional.
7.
Heat the milk on a small fire, and the surface will bubbling slightly and then leave the fire.
8.
Slowly pour a small amount of milk into the egg liquid, stirring while pouring, to prevent the milk from overheating and scalding the eggs into frangipani.
9.
Add a few drops of vanilla extract; if you use natural vanilla pods, you can cook the vanilla seeds and vanilla pods with milk in step 7 and take out the vanilla pods in step 8; if you don’t have vanilla extract and vanilla pods, you don’t have to Let go.
10.
Filter the egg and milk melt into a caramel mold to remove large chunks of egg whites and a little bit of egg flowers and foam.
11.
Put the mold in a baking pan filled with cold water, the height of the cold water is half the height of the milk and egg liquid.
12.
Put it into the preheated oven and heat up and down at 160 degrees for 30 minutes.
13.
After being out of the oven, let it dry for a while, put the Mongolian plastic wrap in the refrigerator for storage; when it is cool, use a knife to make a circle along the inner wall of the mold, then buckle it upside down on the plate, and you can eat it;
14.
If you don't have a 6-inch solid bottom mold, you can use a baking bowl, ceramic bowl, or high-temperature glass bowl instead; because it is so delicious, I used the above recipe to bake the pudding again and divide it into small bowls.
15.
Repeat the above production process, sift the milk and egg liquid into a small bowl, and steam it over water.
16.
After refrigerating, use a knife to make a circle along the inner wall, and then release it from the mold.
17.
Or just use a small spoon to dig into the bowl and eat.
18.
Caramel custard pudding, delicate and refreshing!
Tips:
1. Caramel should be boiled on a low heat, especially when it changes color, be careful to observe it to prevent the syrup from becoming thick and changing its performance due to excessive temperature. Not only does it have no sweetness, but also produces toxins;
2. The mold can be taken at hand, and the finished product can be demolded if you want the finished product to look good; just for the taste, put it in a small bowl and use a spoon to dig and eat directly;
3. Custard pudding, to put it bluntly, is milk steamed egg custard, but it is steamed; you can also try water steaming without an oven, but keep the fire power at medium heat, not high heat, to prevent large holes inside.
