Cream Caramel Caramel Custard(jiao tang bu ding )

Cream Caramel Caramel Custard

Introduction:

"Caramel pudding is my favorite dessert, but for my husband who doesn't like sweets and egg soup, I don't like it so much. Originally, dessert is a woman's favorite, so this pudding must be eaten with a good friend who has the same aspirations."

Production steps:

Step 1: sugar 60 grams, add cold water to boil in the pot, change to low heat

Step 2: boil into syrup, quickly heat the boiling water, and mix

Step 3: pour into the baking bowl

Step 4: heat the milk with bubbles, but don't boil it. Let it cool

Step 5: beat the eggs with the remaining sugar

Step 6: add to the milk

Step 7: sift the egg and milk

Step 8: pour into the baking bowl

Step 9: preheat oven 160 degrees, bottom layer, water bath 40 minutes

Materials required:

Eggs: 2

Milk: 250ml

White granulated sugar: 90g

Cool water: 25g

Hot water: 20g

Note: when eating it, I feel too sweet. I can reduce the amount of sugar, and my caramel is not enough. I can cook more

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Jiao Tang Bu Ding