Custard Caramel Pudding

Name: Custard Caramel Pudding
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 450g milk; 125g Egg liquid; 2 pcs yolk; 30g Vanilla sugar; 10ml Coffee wine; 30g water; 70g Caster sugar

by quenny

4.9 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

Pudding is the transliteration of English pudding. In simple terms, it generally refers to food that is solidified from pulp-like materials. Specifically, we can say that pudding is a semi-solidified dessert that is suitable for refrigeration.
When I first started baking a few years ago, I used to make caramel pudding, but I didn’t have much experience at the time, and the caramel was not cooked well. The final state of the finished product can be imagined. Although the taste is good, it just looks good. I can't see people anymore. . . This time I felt ashamed, and finally made a beautiful caramel pudding~

Material: (3 9.5*7.5*5cm pudding cups)
Caramel sauce: 30g water, 70g caster sugar
Pudding: 450g milk, 125g egg liquid, 2 egg yolks, 30g vanilla sugar, 10ml coffee wine

Ingredients

450g Milk
125g Egg Liquid
2 pcs Yolk
30g Vanilla Sugar
10ml Coffee Wine
30g Water
70g Caster Sugar

Custard Caramel Pudding

1. To make caramel sauce: Pour water and caster sugar into a small pot and heat to a boil over high heat

2. Turn to low heat and continue heating until the color of the syrup turns to light brown, turn off the heat when there is a little smoke

3. Pour the prepared syrup immediately into the prepared mold and set it aside to cool and solidify

4. Pour the eggs and egg yolks into the bowl and beat well, then add vanilla sugar

5. Continue to beat evenly

6. Pour the milk into a small pot and heat it to a boil

7. Then slowly pour into the egg batter, be careful to stir while pouring

8. Until well mixed

9. Add coffee wine and whisk evenly; at this time, the oven starts to preheat at 160 degrees

10. Sift the custard twice

11. Then pour it into the solidified mold of the caramel sauce; if there are bubbles on the surface, you need to scoop it out

12. Place the mold in a baking pan covered with kitchen paper towels, fill the pan with boiling water, and send it to the lower part of the oven

13. Bake for 40-50 minutes; pay attention to cover the surface of the mold with tin foil before starting to bake

14. Cooling out of the oven

15. Cut the pudding on the edge of the mold along the edge

16. Take a small plate and cover the surface of the mold

17. Turn the two together, and when you see the caramel flowing out of the edge of the mold, lift the mold slowly to demold

18. Can be eaten directly or refrigerated before eating

Tips:
1. Be sure to pay attention to the heat when making caramel sauce, especially when the caramel starts to change color, pay attention to the waist, otherwise it will be overwhelmed by accident, and the caramel will quickly become hard and bitter;
2. After the pudding liquid is ready, it must be sieved, otherwise the baked pudding will not be delicate;
3. This time the pudding is baked with a metal mold, which has good thermal conductivity, so when the water bath is used, a kitchen paper towel is placed at the bottom of the mold to prevent cavities at the bottom during the baking process;