Caramel Pudding
1.
Sterilize the pudding bottle with boiling water for a few minutes and drain the water.
2.
Prepare materials.
3.
Add 20 grams of granulated sugar to the milk and stir evenly. Leave it for 5 minutes until the sugar is completely melted.
4.
Beat the eggs into egg liquid.
5.
Mix the milk and egg liquid evenly.
6.
Filter the egg and milk twice with a mesh sieve.
7.
The egg and milk liquid is equally divided into pudding bottles.
8.
Wrap the plastic wrap, poke a small hole with a toothpick, turn to a low heat and steam for 8-10 minutes after SAIC is boiled on high heat.
9.
Mix 80 grams of caster sugar with 60 grams of water, cook on a low heat, and use a spoon to stir constantly while boiling, until the caramel color is reached.
10.
Add 20 grams of hot water and stir well.
11.
Take out the steamed pudding and take out the plastic wrap.
12.
After cooling, add the caramel liquid to the pudding and serve. Let the caramel pudding cool completely, cover the bottle and put it in the refrigerator for storage.
Tips:
1. Steam the pudding water and boil SAIC with a small fire to prevent the pudding liquid from overflowing after being heated.
2. Pack the fresh-keeping film to prevent water vapor from dripping into the pudding liquid, and the taste is not smooth and tender due to bubbles.
3. When hot boiling water is added to the cooked caramel, the sugar liquid will splash out, so be careful to prevent scalding.
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