Cream Caramel Caramel Custard(jiao tang bu ding )

Cream Caramel Caramel Custard

Introduction:

"Mengmengda caramel pudding, the caramel is a little light this time, but it's just as delicious. According to the formula, it can be used as the portion of 2 pictures. It's successful at one time, and there's no pressure to demould. Just press the joint between the pudding and the mold with toothpick or knife, as long as the upper part is separated from the mold. Demoulding is very good. At the same time, it's very common for children to eat. I think it's great to put ice in the cold room, but it's not suitable for this cold winter

Production steps:

Step 1: prepare the materials

Step 2: start with caramel: put 3 spoonfuls of water and 3 spoonfuls of sugar into the milk pot, heat it over low heat, turn the heat up a little after saccharification, turn to the minimum heat when boiling to amber, put in the last spoonfuls of water, stir well, pour it into the mold when it is hot, and it will be good if it is not over the bottom. (Caramel solidifies quickly, so hurry)

Step 3: you don't need to wash the caramel that can't be scraped off in the milk pot. Add 250 ml of milk and heat it to a slight boil. The main purpose is to melt the sugar. When the caramel in the milk pot turns into the milk, it's almost enough. Of course, if it's not sweet enough, you have to add it yourself.

The fourth step: egg breaking, try not to play too much foam, will affect the taste. (it doesn't matter if there is one, it also needs to be filtered when sieving)

Step 5: cool the milk to hand temperature, pour in the eggs and stir well (of course, if you don't want to eat custard, cool the milk to hand temperature). Note: now you can start to preheat the oven, 150-160 ℃ for 10 minutes.

Step 6: the next step is to sift, I sifted three times, the final product is very delicate, very smooth.

Step 7: pour the egg milk into the mould slowly, fill the baking pan with water, and put the mould into the baking pan. The next step is to bake at 150-160 degrees for about 30 minutes. The time and temperature can only be used as a reference, and each oven has a slight difference.

Materials required:

Eggs: 2

Sugar: 3 teaspoons

Milk: 250 ml

Water: 4 teaspoons

Note: if the caramel is not smooth due to caking, put the mold in the oven to preheat when preheating the oven. Pour water into the baking pan when preheating. Then take out the mold. When the caramel is cold and hard, you can add the egg milk. Pour the egg milk slowly. Refill the pan with water before baking in the oven. It's better to sift the egg milk three times like me, the finished product will be very delicate. The final demoulding is very simple, as long as the pudding surface and mold adhesion part is cut with a knife or pressed down with a spoon, the pudding surface and mold separation, pay attention to be very careful, the finished pudding is very smooth. Finally, cover the mold with a plate, press the mold and plate tightly by hand, turn it over and remove the mold upward. Like me, you can use the porcelain bowls that you usually eat as molds. The temperature of the ordinary porcelain bowls at about 150 degrees must be tolerable. But don't use glass. You know the consequences.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Jiao Tang Bu Ding