Caramel Pudding (easy and Quick Method)

Caramel Pudding (easy and Quick Method)

1. Knock the eggs into a bowl, add milk and stir evenly (the ratio of egg to milk is 1:2), sieve the egg and milk mixture, and set aside

2. Sift the custard and milk mixture, pour it into a ceramic baking bowl, bake in the oven at 200°C for 10 minutes, and take it out

3. Take a small baking bowl, pour an appropriate amount of 20g white sugar, 5ml cold water), (without preheating) put it in the oven and heat at 200°C for about 8 minutes (at this time the sugar has melted into caramel color), take it out immediately and add 5ml hot water (note Splash to avoid scald) Serve caramel liquid

4. Pour the caramel liquid into the toasted egg pudding cup while it is hot, and it is finished ~ smooth and tender hahaha

Tips:

Be sure to use a ceramic baking bowl in step 2, don’t ask me why, I won’t tell you haha~
Okay... the recipe for the water bath is to prevent the temperature from being too high, the pudding liquid boiling over, or the shape is not good. I use a ceramic bowl for this recipe because it is more stable in heating than a metal mold, so that the heating is even, so there is no need to worry about boiling over when the temperature is high, the shape is good and it is easy to cook, take it