Caramel pudding

Overview

Summer is drawing to a close. Make this caramel pudding, keep it in the refrigerator for 4 hours, and add it with seasonal fruits. It is sour and sweet, melts in your mouth, and is sweet and refreshing. Hurry up and treat yourself and your family after spending the hot summer!

Tags

• snacks
• dessert
• common dishes
• pudding
• egg
• granulated sugar (for caramel)
• sugar (for custard)
• water (for caramel)
• milk

Ingredients

Steps

1. 1 Add caster sugar to milk and mix well

   

2. 2 Cook over low heat until the sugar melts and the milk bubbles slightly. Let cool and set aside

   

3. 3 eggs, ready

   

4. 4 Beat the eggs evenly with a whisk

   

5. 5 After the milk has cooled completely, pour it into the egg liquid and beat evenly

   

6. 6 Sieve the egg milk mixture once to remove impurities

   

7. 7 Mix 60 grams of granulated sugar and water

   

8. 8 Simmer over low heat until caramel color

   

9. 9 Pour the caramel into the bottom of the mold while it is still hot and place it in the refrigerator until the caramel solidifies

   

10. 10 Pour the custard mixture into the mold until it is about 80% full

    

11. 11 Put water in the baking pan, place the mold in the baking pan, 160 degrees, heat up and down, middle layer, about 45 minutes

    

12. 12 Cover the baked pudding with plastic wrap and place it in the refrigerator for 4 hours to set

    

13. 13 Gently remove the mold with a knife, place it upside down on a small plate, and eat it directly or with fruit

    

14. 14 Gently remove the mold with a knife, place it upside down on a small plate, and eat it directly or with fruit