Caramel pudding

Overview

Pudding is very suitable for hot summer desserts. It is delicate and smooth, and makes you feel sweet when you take a bite!

Tags

• dessert
• afternoon tea
• pudding
• drinking water (cold)
• drinking water (hot)
• egg yolk
• pure milk
• vanilla extract
• whole eggs
• fine sugar

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Boil milk, 5 grams of vanilla extract and 40 grams of white sugar over low heat to about 60 degrees. Do not boil. Gently stir the sugar at the bottom until it melts, otherwise big bubbles will appear!

   

3. 3 Beat 3 whole eggs and 1 egg yolk, slowly pour the slightly cooled milk into the egg liquid, stir while pouring, don't use too much force, otherwise the milk will produce too many bubbles!

   

4. 4 Pass the pudding liquid through a fine sieve twice to remove the egg white string!

   

5. 5 Prepare the pudding liquid for later use

   

6. 6 Caramel part: Put 30 grams of cold water and 100 grams of fine sugar in a pot, bring to a boil over low heat, do not move it until it boils, and do not stir it with a spoon or the like!

   

7. 7 This recipe can make 6 cups of 100ml pudding! Prepare six high-temperature baking cups and 6 pieces of tin foil, with a baking sheet underneath!

   

8. 8 Cook until lightly browned and shake the pan, do not use a spoon! When it turns brown, pour 25 grams of boiling water into the pot at one time (pay attention to safety, it will splash) and bring to a boil, then turn off the heat

   

9. 9 When the caramel bubbles disappear, be sure to pour it into the baking cup while it's hot. Just apply a thin layer. Shake the baking cup slightly and lay it flat!

   

10. 10 Mine is a little darker in color, so take your time and pay attention to the color of the caramel when making it!

    

11. 11 When the caramel in the cup is somewhat set, pour in the pudding liquid

    

12. 12 Wrap it with tin foil. I only wrapped it in three baking cups so that everyone can compare the results!

    

13. 13 Pour at least 1 cm of hot water on the baking sheet (water bath method: this is to moisturize the air in the oven)!

    

14. 14 Preheat the oven in advance: 160 degrees up and down, 35 minutes! Place it on the bottom shelf of the oven. (Every oven is slightly different, please pay attention to it.) Shake it gently. If no liquid comes out, it is done!

    

15. 15 The left side is a bit tender and is wrapped in tin foil! The one on the right is more yellowish and cracked because there is no tin foil (in fact, there is no difference in taste). It must be cooled and refrigerated for 2 hours before eating. The taste will be better!

    

16. 16 You can put it in a bowl or turn it upside down and eat it!