Chocolate Pudding
1.
Prepare ingredients, 125 grams of whipped cream, 125 grams of pure milk, 60 grams of egg yolk (about 2), 20 grams of cocoa powder, and 40 grams of fine sugar.
2.
Put whipped cream, pure milk, and cocoa powder into the milk pot.
3.
Heat on low heat and stir evenly.
4.
Then add in caster sugar and cook until it is completely melted. Remove the mixture when it is about to boil and turn off the heat.
5.
Take a cold water bath to cool down. At the same time, the oven is preheated up and down at 160 degrees.
6.
When the temperature drops to about 50 degrees, add the egg yolk liquid and stir while adding.
7.
Filter the chocolate pudding twice.
8.
Put them into pudding cups, and pour 80~100 degrees hot water into the baking pan.
9.
Put it in the middle of the preheated oven, heat up and down at 160 degrees, bake in a water bath for 45 minutes, then simmer for 10 minutes before taking out.
10.
After the oven has cooled, put it in the refrigerator for more than 2 hours, then pour it out, drizzle it with chocolate sauce, and enjoy.
Tips:
1. To cool the chocolate paste, you can use a cold water bath or place it in a ventilated place.
2. Be sure to pour the egg yolk liquid after the chocolate paste has cooled, so as not to scald the cooked egg yolk.
3. The chilled pudding will taste better, and it will be easier to buckle.
