Caramel Pudding

Caramel Pudding

by zhaonian

4.9 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

2

Pudding is very suitable for hot summer desserts, delicate and smooth, and a bite is sweet! "

Caramel Pudding

1. Prepare the materials

Caramel Pudding recipe

2. Milk, 5 grams of vanilla extract and 40 grams of white sugar are simmered on a low heat to about 60 degrees. Do not boil. Gently stir the white sugar at the bottom until it melts, otherwise large bubbles will be produced!

Caramel Pudding recipe

3. Beat 3 whole eggs and 1 egg yolk, slowly pour the slightly cooled milk into the egg liquid, stirring while pouring, not too hard, it will cause excessive bubbles in the milk!

Caramel Pudding recipe

4. Pass the pudding liquid through a fine sieve twice to remove the egg white tendons!

Caramel Pudding recipe

5. Make the pudding liquid ready for use

Caramel Pudding recipe

6. Caramel part: Put 30 grams of cold water and 100 grams of caster sugar in a pot, boil on low heat, do not move it before boiling, do not stir it with a spoon or the like!

Caramel Pudding recipe

7. This formula can make 6 cups of 100ml pudding! Prepare six heat-resistant baking cups and 6 pieces of tin foil, and put a baking sheet underneath!

Caramel Pudding recipe

8. Cook until slightly yellow, shake the pot, don't use a spoon! When it is browned, pour 25 grams of boiling water into the pot at one time, (pay attention to safety, it will splash), boil, turn off the heat

Caramel Pudding recipe

9. When the caramel bubbles disappear, be sure to pour it into the baking cup while it is hot. A thin layer is enough. Shake the baking cup slightly and spread the baking cup flat!

Caramel Pudding recipe

10. My color is a little bit dark. When you make it, take the time and pay attention to the color of the caramel!

Caramel Pudding recipe

11. When the caramel in the cup is a little set, pour the pudding liquid

Caramel Pudding recipe

12. Wrapped with tin foil, I only wrapped three baking cups, so that everyone can compare the effects!

Caramel Pudding recipe

13. Pour at least 1 cm of hot water on the baking tray (water bath method: this is to moisten the air in the oven)!

Caramel Pudding recipe

14. Preheat the oven in advance: up and down to 160 degrees, 35 minutes! Place it on the bottom of the oven, (there is a slight difference in each oven, everyone pay attention to it) shake it gently, no liquid flows out, that is, it is cooked!

Caramel Pudding recipe

15. The left side is tender and wrapped in tin foil! The right side is yellowish, and the cracked ones are without tin foil (in fact, there is no difference in taste). They must be cooled and refrigerated for 2 hours before eating. The taste will be better!

Caramel Pudding recipe

16. Either put it in a bowl or eat it upside down!

Caramel Pudding recipe

Tips:

1. The skill of making pudding liquid is not to make the pudding liquid produce too much foam, otherwise the baked pudding will have holes! 2. If you don’t have an oven, the steps are the same, but you can steam it in a steamer for 20 minutes.

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