Caramel Honey Pudding
1.
First make caramel liquid: pour 40g sugar and 15g cold water into a small pot
2.
The high fire is heated to the appearance of the big robe, then it is turned to a small fire to continue heating
3.
Turn off the heat until the color starts to darken, pour in 50g of hot water and stir evenly quickly, and serve
4.
Let’s start making the pudding liquid: add honey and vanilla sugar (including a vanilla pod) into a small pot
5.
Pour milk
6.
Heat on low heat until the sugar is melted, but not to the point where the milk is boiling
7.
Cover and simmer for 10 minutes
8.
Take out the vanilla pods
9.
Pour whipped cream
10.
Stir well
11.
Pour the caramel liquid
12.
Stir evenly, let cool until it is not hot, set aside
13.
Put 2 whole eggs and 1 egg yolk in a small bowl and mix well
14.
Make a cool mixture before pouring in
15.
Stir well
16.
Sieve twice
17.
Pour into the prepared baking bowl
18.
Put the baking bowl into the baking pan, and pour hot water over half the height of the baking bowl into the baking pan
19.
Put it into the middle layer of the preheated oven, 165 degrees for 40 minutes
20.
It can be eaten when it is left in the oven, and it tastes better when refrigerated; it can be decorated with whipped cream and silver beads before eating
Tips:
1. When the caramel liquid starts to change color, you need to pay attention to it, don't make it too deep, otherwise the taste will be bitter;
2. The hot water added to the sugar water is preferably boiling water that has just been boiled, otherwise the temperature is not enough, it is easy to make the sugar water solidify quickly; but even if it solidifies, there is a way to continue heating with a small fire and stirring at the same time. It dissolves in hot water again;
3. Making the pudding liquid and simmering for 10 minutes is to make the vanilla pod taste better; if there is no vanilla sugar, you can directly use caster sugar instead, and omit the step of simmering;
4. The final pudding liquid must be sieved to remove the part that cannot be completely broken up in the egg liquid, which will make the taste more delicate;
5. When baking, be sure to heat water in the baking tray. It can be baked in a water bath or in a water bath; the temperature should not be too high, otherwise the pudding skin will easily bulge.
