Caramel Pudding

Caramel Pudding

1. Add 1L of pure milk to 90 grams of sugar and put it in the pot. Heat it on the stove and stir until the sugar dissolves and cools off. Do not boil.

2. Beat 8 eggs into egg liquid.

3. Add the cooled milk and mix.

4. The mixed milk and egg liquid.

5. Sieve the egg and milk liquid to remove egg impurities. (Be sure to sift) Next, make caramel.

6. Put 150 grams of sugar and 150 grams of water in the caramel ingredients into a smaller saucepan, bring to a boil, turn to medium heat and continue cooking.

7. Bubbles are formed during the cooking process, and the water will be diffused. At this moment, the caramel can be simmered on a low heat until it becomes amber. You can leave the fire. Don't overcook it to prevent the caramel from becoming bitter.

8. The cooked caramel has an amber color.

9. Prepare 15 pudding molds, pour the caramel into each mold while it is hot, the amount is just right at the bottom of the mold, as shown in the figure

10. Add the pudding liquid to the mold cup. There are 15 cups in total. Take a darker baking pan, fill it with warm water, and sit in the water with the pudding liquid, the depth of the water should be a small half of the cup. Preheat the oven to 165 degrees for ten minutes.

11. Put the pudding into the middle of the oven and bake it at 165 degrees in a water bath for 35 minutes. After the finished product has cooled down, it tastes better after being placed in the refrigerator for two hours.

12. The finished product after refrigeration is sweet, tender and smooth, and full of milk flavor.

13. Tips: 1: This amount can make 15 M-B02 pudding cups. If the amount is too large, you can halve all the ingredients. After halving, you can make 8 cups. 2: I want to know if the pudding is cooked. You can use a toothpick to insert it into the pudding. If the toothpick does not stick to the mucus, it proves that it has been cooked. Otherwise, continue to bake it for a while. 3: When cooking caramel, pay attention to the light amber color, and leave the fire immediately when it is almost the same time. Because there is residual temperature at the bottom of the pot. . Otherwise, the caramel will become bitter if it is overcooked and it will be useless. 4: The boiled caramel should be poured into the mold immediately to prevent the caramel from solidifying and not being poured out.