Caramel Pudding

Caramel Pudding

1. Beat the eggs well.

2. Add white sugar to the egg liquid, heat it over water until the white sugar is completely melted, and cool for later use.

3. Caramel can be boiled while the egg liquid is cooling. Mix the white sugar and water, and heat it on a low fire to produce an amber color. (For the process of boiling caramel, please see http://home.meishichina.com/space-54288-do- blog-id-210529.html)

4. The boiled caramel should be poured into the pudding cup while it is hot (I prepared four pudding cups, but the pudding liquid was only enough to pour two, so I had to make another pudding liquid...).

5. The caramel has not been cooked yet, and the egg liquid has cooled. Pour the milk into the egg liquid, then add two drops of vanilla extract and mix well.

6. After mixing the milk and egg liquid, sift the pudding twice, and the pudding liquid is ready. It is best to let the pudding liquid stand for 30 minutes. After standing for 20 minutes, preheat the oven at 160 degrees.

7. Pour the standing pudding liquid into the pudding cup, put the pudding cup into the baking tray, and pour cold water into the baking tray. The height of the cold water is about 2 cm. As long as the pudding doesn't float. Put it in the oven and bake for 35 minutes.

8. The baked pudding just needs to condense and not shake.

Tips:

1. Be careful not to boil the caramel, it will have a bitter taste, so what kind of caramel is the best? After the caramel is boiled, use a small bowl to fill a bowl of cold water, and then use a small spoon to pick a little bit into the cold water. If the boiled caramel will disperse after entering the water, it is the best state.

2. The baking time is determined according to your own oven situation and the size of the pudding mold. The temperature is mostly between 160-170, and the baking time is mostly 30 minutes.