Rich and Tender Caramel Pudding
1.
Put whole eggs and egg yolks in the mixing bowl, beat them with a whisk, and then add 1/5 of the fine sugar and stir until it melts.
2.
Pour the milk, condensed milk and the remaining fine sugar into the pot, heat it to 40~50°C on medium heat, and stir continuously with a wooden spoon until the sugar is completely melted.
3.
Pour the liquid in step 2 slowly into step 1, and stir evenly with a whisk.
4.
Then filter the custard and milk mixture from step 3 back into the pot through a screen to filter out the egg tendons and bubbles. If you want to make the pudding more delicate and smooth, it is best to filter it 3 times. Cover it with kitchen paper and let it stand for about an hour at room temperature (in the meantime, caramel is made).
5.
Caramel: Pour the granulated sugar evenly into a thick-bottomed milk pan, do not stir, and boil over high heat. When the sugar is basically melted, turn to medium heat. At this time, you can shake the milk pan or stir with a wooden spatula until all is melted. The fine sugar is caramelized and boiled. When small bubbles appear, turn to low heat. When the sugar turns brown, turn off the heat and heat the water while stirring continuously with a wooden spatula. Take a small amount of caramel and drop it into cold water to see if the syrup will not spread and condense into a solid. If the syrup spreads in the water, continue cooking.
6.
Put the boiled caramel into the glass quickly and evenly. Preheat the oven to 165°C.
7.
Heat the custard mixture from step 4 on a low heat, and stir gently with a wooden spoon until the liquid temperature is equal to the body temperature. Pour an equal amount into a glass containing caramel, place it on a baking tray, and puncture the surface bubbles with a toothpick. Pour 50~60℃ hot water into the baking pan, the water depth is 1~1.5cm, and cover the pudding cup with another baking pan.
8.
Put it in the preheated oven and bake for 30-40 minutes. Shake the cup lightly, and the surface will vibrate slightly. After baking, take it out and let it dry for a while, then refrigerate for consumption.
Tips:
1. Filter the custard and milk mixture 3 times to filter out bubbles and make the liquid mix more evenly. The purpose of letting it stand for 1 hour is also to let the small bubbles in the liquid float up to defoam. It is not easy to have holes, and it is more delicate.
2. It is best to make caramel in one step. Repeated cooking may cause the caramel to be too dark and bitter. Splashes may be caused when the water is heated, so pay attention to safety.
3. The best way to bake pudding is a low-temperature water bath. The original book says 150°C, but I use 150°C to bake the pudding without solidification. So I changed the temperature to 165°C, because the pudding cup is covered with a baking tray, which will cut off some of the heat. If you wrap the cup with tin foil (you don't need to cover the baking tray), the temperature can be lowered appropriately, please adjust according to your own oven.
4. If you don't like the egg taste too strong, you can reduce one egg yolk, or add 5g vanilla extract or lemon juice in step 2.
