How to make French caramel pudding (super simple)

Overview

Caramel pudding that doesn’t require cooking syrup, super easy to make! ! The materials needed are also super simple! Tender and smooth in the mouth ~ delicious! It just so happens that there are egg yolks left over from making meringue. This is a good opportunity to eliminate the egg yolks!

Tags

• baking
• children
• afternoon tea
• fast food
• egg yolk
• whipping cream
• milk
• powdered sugar

Ingredients

Steps

1. 1 The ingredients are very simple: egg yolks, whipping cream, milk, sugar

   

2. 2 Put the whipping cream and powdered sugar in the container, and mix evenly with a hand mixer (if you are using sugar with larger particles, it is recommended that you put the whipping cream, milk, and sugar into the milk pot, heat over low heat until the sugar is completely melted, turn off the heat and let cool for later use, then step 3 can be omitted)

   

3. 3 Add milk while stirring, and stir until the powdered sugar is completely dissolved

   

4. 4 Beat 3 egg yolks

   

5. 5 Then pour the egg yolk liquid into the previous liquid and stir evenly

   

6. 6 The stirred pudding liquid will have a lot of bubbles

   

7. 7 Sieve to remove air bubbles and solids

   

8. 8 Then load it into the mold. As for how full it should be, you can judge it yourself

   

9. 9 Preheat the oven to 180 degrees for 10 minutes, pour hot water into the baking pan, bake: middle and lower layers, upper and lower heat 180℃, bake for 25 to 30 minutes, until caramel color appears on the surface (adjust the baking time according to the size and depth of the mold)

   

10. 10 French crème brûlée is out!