Fragrant and mellow on the tip of the tongue(xiang chun zai she jian liao rao xiao shan bu ding )

Fragrant and mellow on the tip of the tongue

Introduction:

"There are many recipes for caramel pudding, most of which are the changes in the proportion of raw materials. The changes in the proportion of eggs, milk and fresh cream create subtle differences in texture and taste. Hill pudding -- a very common pudding for the first time. However, a spoonful of wine just glides past the tip of my tongue, which is enough to overturn my impression of pudding. It's unforgettable after eating it.... "

Production steps:

Step 1: pour the caramel sauce into the pudding bottle.

Step 2: chop the vanilla seeds and pods into small pieces with a knife and put them into a milk pot together; heat them over low heat until they are slightly boiling, remove them from the heat, cover them and simmer for 5-8 minutes.

Step 3: filter the cooled Vanilla Milk through a sieve.

Step 4: add sugar to the cream, heat to 80 ℃ over medium heat and set aside.

Step 5: beat the egg yolk and the whole egg evenly. Slowly pour in the milk and cream and mix well.

Step 6: use clean gauze to filter the impurities in the mixed egg milk.

Step 7: pour the pudding liquid into the bottle, fill the baking pan with water, and preheat the oven for 150 degrees

Step 8: heat up and down, bottom of oven, bake for 60 minutes.

Step 9: take it out of the hot water immediately after baking to cool down and refrigerate it.

Materials required:

Pure milk: 510ml

Sugar: 66g

Fresh cream: 180 ml

Egg yolk: 60g

Whole egg: 30g

Caramel sauce: right amount

Vanilla pods: 1 / 2 root

Precautions: 1. It is recommended to eat after refrigerated, with a unique flavor. 2. If there are bubbles on the surface, use kitchen paper to remove the bubbles.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Xiang Chun Zai She Jian Liao Rao Xiao Shan Bu Ding