[small Pudding] Unexpectedly Delicate and Smooth

Name: [small Pudding] Unexpectedly Delicate and Smooth
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 255ml milk; 90ml fresh cream; 30g Caster sugar; 1 piece yolk; 1/2 Whole egg; A few drops Vanilla extract; 13g Cold water; 15g Hot water

by nancy_W

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

I made pudding when I was eating with friends a while ago. That was the first time I made it. The finished product was not very satisfactory. The caramel was not thoroughly cooked. The texture of the pudding was not particularly smooth. I didn’t take a good photo. I have to make it again for a foodie like me. The recipe is the small pudding sent by the sister of the war girl. I was attracted when I read the description before, but there was no cream. This time, the materials are all ready, and it can be made~~ But I have halved the amount.
Boil the caramel patiently, boil the milk, filter...The process of making pudding is actually not complicated, but you have to be more patient and careful. When you roast it, you can smell a faint fragrance of milk, and I know it won't be unpalatable this time. The appearance of the finished product looks no different from the original one, but it is pleasantly surprised when you eat it~ The taste is very smooth, and the tender pudding is as delicious as the filling of a tart. Those who love pudding, must try this recipe~ Highly recommended! "

Ingredients

255ml Milk
90ml Fresh Cream
30g Caster Sugar
1 piece Yolk
1/2 Whole Egg
A few drops Vanilla Extract
13g Cold Water
15g Hot Water

[small Pudding] Unexpectedly Delicate and Smooth

1. Prepare materials.

[small Pudding] Unexpectedly Delicate and Smooth recipe

2. Put the confectioner's sugar and cold water in a pot, and boil it over medium-high heat until the surroundings turn yellow.

3. Boil until the big bubbles become small bubbles and the color becomes reddish brown. Turn off the heat when it is thicker. Don't worry, it's almost done until you smell the caramel aroma.

4. Immediately add 15 grams of hot water and stir evenly, pour it into the mold and wait for it to cool.

5. Add a few drops of vanilla extract to the milk, heat it on low heat until it is about to boil, turn off the heat, cover and simmer for 5 minutes.

6. Add the whipped cream and caster sugar to a low heat to about 80 degrees and turn off the heat.

7. Stir the egg liquid, and slowly pour the milk into the egg liquid in portions.

8. Pour in the whipped cream.

9. Stir the pudding liquid.

10. Sieve a few times to remove bubbles.

11. Scoop into the pudding mold.

12. Fill the baking tray with water, put the pudding in, and bake at 150 degrees for 1 hour.

Tips:
1. When boiling the caramel, wait until the color becomes reddish brown, and turn off the heat when it is sticky. Don't worry, it's almost done until you smell the caramel aroma.

2. Add water to the baking tray to make the finished product more tender and smooth.

3. It's better to eat after refrigeration.