Caramel egg and milk pudding(jiao tang ji dan niu nai bu ding )

Caramel egg and milk pudding

Introduction:

"Sweet and smooth egg and milk pudding and thick Caramel are perfect match! The smell of caramel can well cover up the fishy smell of eggs, and you can't stop after a bite. "

Production steps:

Step 1: knock two eggs into the bowl

Step 2: after fully dispersing, add 250ml milk and stir well, because Caramel should be poured in the end, and sugar can not be put in the pudding

Step 3: sift the liquid twice to remove the bubbles and yolk frenulum in the egg

Step 4: bring the water in the steamer to a boil, steam it out, add the egg and milk, steam for 8 minutes

Step 5: 1 tablespoon of sugar (depending on your taste) and 1 teaspoon of water

Step 6: bring to a boil over medium heat and keep stirring to prevent paste. Boil until the water dries quickly and the syrup turns light brown

Step 7: then take a spoonful of hot water and quickly pour it on the syrup. The syrup will turn brown instantly

Step 8: pour the boiled Caramel on the steamed pudding while it is hot

Step 9: have a taste

Materials required:

Eggs: two

Milk: 250ml

White granulated sugar: right amount

Precautions: 1. Egg milk should be fully stirred; 2. Egg milk must be sifted if it is delicate and smooth; 3. When steaming, the container can be wrapped with plastic film to avoid water drops falling in and damaging the surface smoothness; 4. Keep stirring when boiling caramel to avoid paste; 5. The boiled Caramel should be poured on the pudding while it is hot, otherwise it will solidify, and the solidified Caramel can become liquid after heating

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Jiao Tang Ji Dan Niu Nai Bu Ding