Caramel Pudding

Name: Caramel Pudding
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 60g Sugar; 25g Cold water; 2 pcs egg; 250g Fresh milk; 1/4 Vanilla pods

by Little Chef's Fragrance

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

I am ashamed to say that I have been learning baking for more than a year, but I have never made caramel pudding. Usually I'm lazy and save trouble using pudding powder to make pudding. I’ve always heard from my friends who play baking talk about how tempting caramel pudding is. I really can’t stand the temptation. No, I also tried to make a caramel pudding. No wonder everyone says this caramel pudding is delicious, it really deserves its name~~~~

By the way, I made a joke when I made this caramel pudding. I saw that the pictures of the caramel pudding made by everyone had caramel sauce, and I thought it was the sauce poured on after making the caramel pudding! I also specially made some caramel and added a little more water to prepare it for "pour the juice". . . Who knows, the caramel pudding after demoulding is originally with caramel juice! Hey~~~ In addition, the first time making caramel pudding, the experience is not very rich, slightly flawed, please forgive me. "

Ingredients

60g Sugar
25g Cold Water
2 pcs Egg
250g Fresh Milk
1/4 Vanilla Pods

Caramel Pudding

1. Put the sugar and water into the pot, turn on a medium-low heat and simmer, stirring with a spoon while cooking.

2. Until it turns to amber. After turning off the heat, quickly wrap the small pot with a towel soaked in cold water to prevent the caramel from overwhelming. Pour into the buttered pudding cup.

3. Beat the eggs.

4. Add sugar to the milk, pour the vanilla seeds in the vanilla pod, and put the vanilla pod into the milk at the same time, cook on low heat until the milk foams and turn off the heat.

5. After taking out the vanilla pod, slowly pour it into the beaten egg liquid. Stir while pouring.

6. The well-stirred milk and egg liquid is filtered again.

7. Pour into the pudding cup filled with caramel.

8. Pour warm water 2-3cm into the baking pan and put it into the pudding cup.

9. Preheat the oven to 180 degrees for 25 minutes. Time is up to shake the cup, and there is no liquid shaking. After being allowed to cool, it will be demoulded, and the effect of refrigeration is better.

Tips:
1. Vanilla pods are used to remove the fishy smell of eggs. If not, add vanilla powder or vanilla extract.

2. The finished caramel liquid should be quickly poured into the greased pudding cup, otherwise, the caramel liquid will solidify immediately and it will be difficult to pour out.

3. When demoulding, use a toothpick to lightly draw a circle around the cup.