Caramel Custard Pudding

Caramel Custard Pudding

1. The eggs are taken out of the refrigerator in advance for use.

2. It is best to use a non-oily pot, heat the pot on a low heat, and add an appropriate amount of sugar. (I used to add some water and boil it together~)

3. Keep processing on low heat without stirring.

4. After cooking, you can smell the burnt aroma and the sugar liquid turns brown. Add a little hot water and continue to boil.

5. Pour the caramel into the mold while it is hot, as the sugar will solidify when it cools.

6. With some caramel liquid left in the pot, add milk and stir well. (If the sweetness is not enough, add less condensed milk.)

7. Beat the eggs lightly. (Don't use a whisk, as long as the junior year is fine.)

8. Slowly blend the milk that has been evenly mixed with the caramel and the egg liquid, stir gently and sieve several times to remove bubbles and the egg liquid that has not been completely broken up~

9. Pour the egg liquid into the mold, put it into the oven preheated at 160 degrees, and water bath for 40 minutes.

10. It’s a good choice to eat while it’s hot in winter. As for summer, try refrigerating~~

Tips:

The baking time is directly related to the amount and temperature, container, etc., so the value on any recipe is a reference.

My method is to use caramel to prepare the egg liquid, so the caramel flavor will be stronger. You can also add some cocoa powder, strawberry powder, etc. to the milk liquid to make various flavors of pudding!

Repeated sieving can reduce the formation of bubbles.

In the water bath, add as much water as possible, preferably half of the pudding liquid, in order to make the pudding liquid heat evenly and reduce the formation of bubbles.