Egg pudding-caramel flavor
Overview
It’s summer vacation, but the weather is so hot that I really can’t muster the interest in making toast and bread, which is time-consuming and labor-intensive. When I go to the supermarket freezer, there are always shopping guides selling yogurt and pudding... My child really likes to eat pudding, but there are too many additives to buy... Forgive me for being very sensitive to various additives since I started baking🤦♀️🤣🤣
Tags
Ingredients
Steps
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Add white sugar to the milk, simmer over low heat until the sugar melts and bubbles slightly, turn off the heat and let cool.
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Beat the eggs in a mixing bowl with a whisk and set aside
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Pour the cooled milk into the egg liquid and stir evenly
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Strain the pudding liquid through a fine sieve and strain several times
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Pour the pudding liquid into the mold
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Cover the mold with kitchen paper and let it rest for an hour. Do not use plastic wrap as steam will drip into the pudding liquid.
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Pour half of the warm water into the baking pan. It should not be too hot. Put it in the oven at about 50 degrees at 160 degrees for 30 minutes and let it cool down
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Put the sugar in a non-stick pan and stir-fry over low heat with a silicone spatula until it melts and turns dark. Add boiling water, stir evenly and continue to cook until large bubbles appear. But be careful not to overcook, otherwise it will form lumps and the taste will be sweet and bitter
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Pour the caramel on top of the pudding and refrigerate for a few hours before serving
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The refrigerated pudding tastes smooth, delicate and soft, great🎉
