Cream Caramel Caramel Custard(jiao tang bu ding )

Cream Caramel Caramel Custard

Introduction:

"The caramel pudding in the dessert shop teaches you to make it at home easily."

Production steps:

Step 1: [practice of caramel liquid] pour cold water and fine granulated sugar into the pot and heat it with medium heat. Remember not to be afraid of sugar sticking to the pot and stirring.

Step 2: [Caramel solution method] when the edge of the sugar water turns light yellow, turn it into a small fire, and gently shake the liquid in the pot. Until the liquid is brown red and can smell the caramel, turn off the fire and quickly pour boiling water into it to make caramel liquid.

Step 3: [practice of caramel liquid] spoon the caramel into a small bottle while it is hot, then knock it gently on the table to make the caramel liquid smooth in the bottle and put it aside for use.

Step 4: [pudding solution method] beat the eggs, add the sugar and stir well. Pour the milk into the pot, boil it to about 80 ℃, turn off the heat and cool it to one side until the milk is not hot.

Step 5: [caramel pudding method] slowly pour the milk into the egg liquid, pour on one side and stir until completely mixed. Then sift the egg milk once to make it smoother.

Step 6: [caramel pudding method] pour the egg liquid into the bottle. At this time, the caramel liquid has been solidified in the small bottle. Put the small bottle with caramel into the baking tray, and pour 1-2 cm high hot water into the baking tray.

Step 7: [practice of caramel pudding] put it into the preheated oven and bake it at 160 ℃ for about 40 minutes.

Materials required:

Cold water: 25 ml

Fine granulated sugar: 60g

Boiled water: 20g

Eggs: 2

Milk: 250 ml

Note: 1. Do not stir the liquid when boiling the caramel, otherwise it is difficult to boil the caramel, and do not arbitrarily increase the raw material quantity of the caramel liquid, otherwise it will not boil the brown red color. 2. The liquid of caramel will solidify quickly after leaving the fire. Adding hot water can prolong the liquid time of caramel. 3. When pouring boiling water into caramel, steam will be generated instantly. Be careful to avoid scalding. 4. Pour the caramel liquid into the vial quickly, otherwise the caramel liquid will solidify easily. Once it solidifies, please put it on a low fire and heat it for a while, then it will turn into liquid again. 5. The milk must be cooled to a low temperature, otherwise the egg liquid will be scalded into egg flowers. 6. Adding water to the pan is to stabilize the oven temperature and increase the humidity of the oven. Whether the pudding taste is delicate or not depends on the steps of egg and milk screening. 7. When you pick up the bottle and shake it, you feel it has solidified, but there will be slight vibration when shaking, which proves that the pudding has been baked. If it doesn't move, it means that it is aged.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Jiao Tang Bu Ding