Mellow and Rich---vanilla Caramel Pudding
1.
Chop the vanilla seeds and the bean pods with a knife to finely chop them and transfer the sugar to the milk pot. Heat them over a low heat to a slight boil and then remove from the heat. Cover the lid and simmer for 5-8 minutes.
2.
Pour the milk into the egg liquid and stir well.
3.
The pudding liquid uses a mesh to filter impurities to make the taste smoother.
4.
Spread butter in the pudding mold and set aside.
5.
Put the sugar and cold water in a pot, boil it on medium-high heat until the surrounding turns yellow, and then turn to low heat to keep the heat evenly heated. (No need to stir during heating)
6.
When the sugar water turns amber, turn off the heat immediately and pour in fresh hot water and stir well.
7.
Pour the caramel liquid evenly into the mold for later use.
8.
Pour the pudding liquid into the mold containing the caramel liquid.
9.
Put the pudding mold into the baking tray, pour hot water about 2/3 of the height of the pudding mold, preheat the oven to 160 degrees, middle layer, and bake for 40 minutes until the pudding is set.
10.
Put it out of the oven and put it at room temperature to lower the temperature, and then put it in the refrigerator for more than 2 hours after cooling.
11.
Use a knife to gently draw a circle along the wall of the cup, and gently invert it to release the mold.
Tips:
1. The vanilla stick not only enhances the fragrance but also removes the egginess.
2. Put the vanilla sticks in a long and slender bottle as much as possible, and fill them with fine sugar. In this way, not only can the aroma be preserved, but also ordinary granulated sugar can be turned into vanilla sugar.
3. Before pouring into the mold, sieving the custard can make the pudding taste more smooth.
