French Caramel Pudding [first Taste Diary]

French Caramel Pudding [first Taste Diary]

1. Add the egg yolks to the caster sugar and stir well.

2. Cut the vanilla bean pods in half and scrape out the vanilla seeds.

3. Put the vanilla bean pods, vanilla seeds, and whipped cream in a milk pan, simmer until warm and remove from the heat. (Tips: Cover and simmer for 10 minutes to make the flavor of vanilla seeds and whipped cream better blend)

4. Add the hot cream while stirring the egg yolk.

5. Sift the custard and strain out the vanilla pods and large bubbles.

6. Put the sifted custard into the baking bowl and pour the sifted custard into the bowl.

7. Put it into the preheated oven, add appropriate amount of hot water to the baking tray, and bake at 180 degrees for about 30 minutes.

8. Put it into the preheated oven, add appropriate amount of hot water to the baking tray, and bake at 180 degrees for about 30 minutes.

9. After baking, take it out and let cool. Put a layer of fine sugar on the surface of the pudding.

10. Use a musket to bake the caramel color.

Tips:

/Caramel Shell/
The general way to make caramel shells is to burn granulated sugar with a musket. I have seen a little video on the Internet about roasting a hot iron spoon and then using the spoon to blanch the sugar. Friends who don’t have a musket can try it!

/vanilla/
The pudding made with vanilla bean pods is more fragrant and mellow. If there is no vanilla bean pod, you can use vanilla extract or vanilla paste instead.