Cream Caramel Caramel Custard(jiao tang bu ding )

Cream Caramel Caramel Custard

Introduction:

"This caramel pudding dessert, greedy people, don't miss it! The unique sweet smell of caramel and the delicate and smooth taste of pudding constitute the fascinating taste of caramel pudding."

Production steps:

Step 1: put the bowl with milk in a warm water pan and add 45g sugar

Step 2: heat and stir until the sugar is completely melted

Step 3: add the egg

Step 4: stir repeatedly

Step 5: filter twice with the filter and set aside

Step 6: pour the remaining 80g white granulated sugar and 80g water into the pot, and boil the syrup over low heat

Step 7: cook until the syrup turns yellow, turn off the heat immediately

Step 8: pour the hot syrup liquid into the bottom of the prepared heat-resistant cup

Step 9: after the syrup in the cup is cooled, pour the egg milk prepared in step 5 into the cup

Step 10: put the cup into the baking pan, add water to the 2 / 3 height of the cup in the baking pan, then put it into the middle layer of the preheated 150 degree oven, heat up and down for about 35 minutes

Materials required:

Eggs: 3

Milk: 250ml

Water: 80g

Fine granulated sugar: 125g

Notes: 1. Turn off the heat immediately when the syrup is boiling until it turns yellow, otherwise the syrup will be scorched. 2. The syrup must be poured into the cup when it is cold, or it will solidify when it is cold. 3. The pot for boiling syrup can be washed with hot water, or it can be put into a pot of water, which will naturally melt the next day, and then washed. 4. The water in the baking tray should be less than 2 / 3 of the cup, or there will be bubbles in the pudding

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Jiao Tang Bu Ding