Change a mold, change a mood -- Caramel egg pudding(huan yi zhong mo ju huan yi zhong xin qing jiao tang ji dan bu ding )

Change a mold, change a mood -- Caramel egg pudding

Introduction:

"Why do we have to add the word" egg "? That's because today's pudding is inseparable from eggs. Not only are there eggs in the recipe, but more importantly, the mold is also egg shaped. In fact, today's caramel pudding is a little different. It doesn't bake the caramel and the pudding liquid together. It just drizzles it up after it's ready. It's just delicious. A few days ago, I picked out several pudding cups and wanted to take photos all the time. But the weather is not beautiful. It's rainy every day. It's better these two days, so my favorite glass egg (I named it myself) has finally been photographed. "

Production steps:

Step 1: pour the milk into a large bowl.

Step 2: pour the cream and milk together.

Step 3: add sugar powder and stir well. (it's OK to use white granulated sugar without powdered sugar, but you need to add the sugar to the milk first, heat it in water until the sugar is completely dissolved, and then wait for the milk to cool before mixing with the eggs. It's a little more troublesome.)

Step 4: break up the eggs in another large bowl and add them to the cream milk.

Step 5: mix the egg liquid and cream milk evenly, and finish the pudding liquid.

Step 6: sift the pudding twice.

Step 7: let the pudding liquid stand for 30 minutes to make it completely fused. Then pour the pudding liquid into the mold. If it is baking, add hot water into the oven in the baking pan. It's best if the water is less than half of the pudding cup.

Step 8: steaming is OK, cover the bowl with plastic wrap, boil the water and steam.

Step 9: caramel sauce can be used, but since it's made, let's talk about it. Put cold water and sugar in the pan.

Step 10: heat it with medium high fire without stirring, you will see a lot of bubbles.

Step 11: be sure to stay by the pot. If you see that the sugar in the pot has changed color, turn down the fire and shake the pot to make it even.

Step 12: when the sugar turns dark amber, turn off the fire immediately and add hot water. At this time, the water will boil violently. Be careful not to hurt yourself. At the same time, stir it evenly with a spoon, and the caramel will be ready.

Materials required:

Milk: 500ml (2 small boxes)

Light cream: 250ml (1 small box)

Eggs: 5

Powdered sugar: 105g

Cold water: 25g

White granulated sugar: 60g

Hot water: 30g

Note: 1. This recipe is made by ourselves, and it tastes good. Because it's all in boxes, you don't have to worry about the raw materials left. Today, I packed 5 small pudding cups and 2 small bowls. Because the pudding tastes best after refrigerated, I made more. 2. Pudding material: milk 500ml (2 small boxes) Light Cream 250ml (1 small box) eggs 5 powdered sugar (or white granulated sugar) 105g Caramel material: cold water 25g white granulated sugar 60g hot water 30g baking: oven middle 180 degrees 40 minutes steaming: water boiling 20 minutes steaming, baking and steaming time should be based on the size of the mold, baking should be based on their own oven temperature, online all said 160 degrees on the line But I can't use 160 degrees. It's still water after baking, so I'll bake it several times and make more adjustments. 3. I've made both steaming and baking. I feel like they taste the same. I'll make whatever I'm used to. 4. Caramel is thin when it is ready, and it will be thick when it is cold.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor

Chinese PinYin : Huan Yi Zhong Mo Ju Huan Yi Zhong Xin Qing Jiao Tang Ji Dan Bu Ding