Cream Caramel Caramel Custard(jiao tang bu ding )

Cream Caramel Caramel Custard

Introduction:

"Summer is coming to an end. Make this caramel pudding and refrigerate it in the refrigerator for 4 hours. With seasonal fruits, it's sour and sweet. It melts in the mouth. It's sweet and refreshing. Treat yourself and your family as soon as possible

Production steps:

Step 1: add sugar to milk and stir well

Step 2: cook over low heat until sugar melts, milk bubbles slightly, and let cool

Step 3: three eggs, ready

Step 4: beat the egg beater evenly

Step 5: after the milk is thoroughly cooled, pour it into the egg liquid and beat evenly

Step 6: sieve the egg milk slurry once to remove impurities

Step 7: mix 60 grams of sugar and water

Step 8: simmer until caramel

Step 9: pour the caramel into the bottom of the mold while it is hot, and put it into the refrigerator until the caramel solidifies

Step 10: pour the custard into the mold, about 8 minutes full

Step 11: put water in the baking tray, set the mold in the baking tray, 160 degrees, heat up and down, middle layer, about 45 minutes

Step 12: cover the pudding with plastic film and put it in the refrigerator for 4 hours

Step 13: gently demould the knife and put it in a small dish. You can eat it directly or with fruit

Step 14: gently demould the knife and put it in a small dish. You can eat it directly or with fruit

Materials required:

Eggs: 3

Milk: 380g

Granulated sugar (for egg milk): 40g

Granulated sugar (for Caramel): 60g

Water (for Caramel): 60g

Precautions: 1. Don't overcooke the caramel, pour it into the mold quickly after boiling, otherwise it will solidify quickly; 2. Don't preheat the oven; 3. Be careful when demoulding, don't damage the smooth outside. Because of the pattern on the inner wall of the mould, I failed to demould the pudding successfully and some of it was damaged; 4. I chose the heat-resistant mould, which I bought a long time ago and was not heat-resistant. After demoulding, I found that there was a crack on the bottom of the bowl; 5. The egg and milk slurry was more delicate after sieving.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Jiao Tang Bu Ding