Egg Cup Pudding--a Cup of Caramel Flavor
1.
Put the pudding cup in cold water and cook for 10 minutes after the water is boiled. Remove the water from the shelf to dry.
2.
Put the confectioner's sugar into the pot and heat it over medium heat until it is syrupy and the color turns red.
3.
After the liquid has boiled and turned brown, turn the pot to make the sugar evenly colored and turn off the heat. Pour hot water quickly and stir quickly. (To test the caramel, take a basin of water, add a few drops of the caramel liquid, and quickly solidify) Pour the caramel liquid into the bottom of the cup quickly.
4.
Heat milk + whipped cream + fine sugar until the sugar melts (about 40 degrees)
5.
Beat the whole egg + egg yolk back and forth widely and evenly
6.
After the milk is cooled to lukewarm, mix it with the egg, drip in vanilla extract, sieve the pudding twice to remove bubbles
7.
Divide into each cup, put into the baking tray, and then pour 50℃ warm water into the baking tray, about 1.5cm high.
8.
Put it into a preheated 150℃ oven and bake for 1 hour.
Tips:
This recipe is for 8 100ml pudding cups. I made 7 regular cups and 1 egg cup. About boiling caramel, boil it on low heat after coloring. After boiling, the heated water is easy to splash out, so be careful .
Judging whether the pudding is mature or not depends on whether it vibrates as a whole. If it only vibrates in the middle, it must be sent to the oven to continue steaming.
The caramel can be slightly boiled, and the taste is more distinctive!
