【caramel Custard Pudding】
by Burnt Apple
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Pour the sugar and cold water into the pot together, do not stir the pot, heat on low heat until caramel color appears around
2. Turn the pot to make it evenly heated, slowly simmer it into a thick, bitter, darkened caramel liquid, quickly add boiling water and stir evenly (note that when the boiling water is added, it may splash outside when heated. Be careful not to scald)
3. Pour the caramel liquid quickly into the mold and wait until it solidifies
4. Pour the milk and whipped cream into the pot, add the vanilla bean seeds to the milk, add the pods together, turn off the heat until it is about to boil, remove the vanilla bean pods
5. Beat the egg and egg yolk into egg liquid
6. Slowly add to the milk (add in portions, each time after mixing well, add the next time)
7. Stir and mix evenly into pudding liquid, sieve twice
8. Add the rum and stir well
9. Pour the pudding liquid into the cooled and solidified caramel, put it in the baking pan, pour 2cm high boiling water into the baking pan
10. Preheat the oven, the middle layer is 150 degrees for about 40 minutes, after cooling down, put it in the refrigerator and then demould it for consumption
Tips:A: The pudding with whipped cream is more milky, if you don’t have it, you can just replace the whipped cream with milk.
B: If there is no vanilla bean pod, you can use vanilla extract instead
