Caramel Milk Pudding
1.
To prepare the ingredients, divide the sugar into two portions, one portion is 50 grams for pudding and one portion is 100 grams for caramel
2.
Add 50 grams of white sugar to the milk and heat it until there are small bubbles around it, and the sugar is completely melted. Let cool for a while
3.
Beat the eggs and set aside
4.
Add 100 grams of white sugar to the water and boil the milk pot on low heat until it is browned. It takes about ten minutes to prepare the pudding mold when the caramel is cooked
5.
The caramel is ready and pour into the pudding mold. This step needs to be poured while it is hot, otherwise the caramel will crystallize into a solid
6.
Slowly pour the cold milk into the egg liquid, stirring while pouring
7.
Sieve the mixed milk pudding twice to remove bubbles and egg impurities
8.
Pour the pudding liquid into the pudding mold, put it in the baking tray, fill the baking tray with water, put it in the middle of the oven and bake at 160 degrees for 35 minutes
9.
The baked pudding is cooled slightly and eaten directly, or you can put it in the refrigerator for 3 to 4 hours
10.
After refrigerating, take it out and use a cake stripping knife to lightly cut along the edge and release it upside down. Then pour the caramel liquid at the bottom on the pudding
Tips:
1. Milk needs to be mixed with egg liquid to form pudding liquid, so heated milk should not be directly mixed with egg liquid. Directly mixed egg liquid is easy to be washed into egg flower, and the milk after cooling slightly needs to be added to the egg liquid according to the temperature Add slowly, stirring while adding;
2. Caramel needs to be boiled slowly over a small fire, especially in the last few minutes, you need to observe the color, otherwise it will crystallize easily;
3. Pour the caramel into the pudding mold while it is hot. Sometimes it will drip a few drops to the side of the mold without rubbing it. After a few minutes, it will be solid and it is easy to remove;
4. Because the pudding is tender and demoulded, you need to be careful to keep the shape intact;
5. There are 8 puddings made in this tutorial, and the materials can be halved according to your needs;
6. The material of boiled caramel is sugar and water 1:1, which can be adjusted according to the caliber of your own pudding mold;
7. After demolding, there is still solid caramel liquid at the bottom of the mold, which can be mixed with a small amount of boiling water and eaten.
