Caramel pudding
Overview
I made this for my daughter's birthday. I was busy during those days and haven't organized it yet. My daughter likes to eat pudding. It has a tender and delicate texture and the unique aroma of caramel sauce. It tastes better after being refrigerated. A delicious meal, a wonderful experience!
Tags
Ingredients
Steps
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Make the caramel sauce first, put 60 grams of sugar and 30 grams of water in a small pot, shake the pot gently, bring to a boil over medium heat and then reduce to low heat.
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The color of the sugar liquid is enough, turn off the heat. If the color is too dark, it will be bitter.
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Pour two tablespoons of hot water into the caramel sauce, the liquid in the pot will boil suddenly, please pay attention to safety at this time!
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The caramel sauce is ready, cool and put into bottles. To speed up the solidification of the caramel sauce, place the bottle in the refrigerator.
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Start making the pudding liquid, fresh milk, whipped cream, sugar, and weigh out the portions. Bring to a simmer over low heat, stirring at all times.
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Beat two eggs and set aside.
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After the pudding liquid is boiled, turn off the heat, wait for 1 minute, and then slowly pour in the egg liquid with a very fine stream, stirring while pouring.
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After mixing evenly, sift the pudding liquid twice.
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Put into pudding bottles. (The caramel sauce at the bottom of the bottle should have solidified)
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Oven at 150 degrees, place the pudding bottle in a baking pan filled with water, and take it out of the oven after 30 minutes. After leaving at room temperature, refrigerate.
