[caramel pudding](jiao tang bu ding )

[caramel pudding]

Introduction:

"It's a pudding baked in an oven. If you don't use an oven, you can use a steamer, but when steaming, the container should be covered or wrapped with plastic film to prevent steam from dripping into the pudding. When it's hot and cool, put it in the refrigerator. When it's cold, it tastes good when it's hot."

Production steps:

Step 1: 1. Make caramel sauce in advance. Prepare all kinds of materials.

Step 2: 2. Pour a layer of caramel sauce into each pudding cup, cover the whole bottom, set aside.

The third step: 3. egg yolk, whole egg into the container, use egg whisk to gently scatter, do not play a lot of bubbles, then add vanilla flavor and mix well.

Step 4: 4. Heat the milk and sugar to boiling, and turn off the fire immediately.

Step 5: 5. Cool the milk for 10 seconds and slowly pour it into the yolk. Stir the yolk while pouring hot milk to avoid the yolk being cooked.

Step 6: 6. The egg liquid is filtered with a filter screen and poured into a pudding cup, which is put into a water tray. Bake at 150 ℃ for about 40 minutes and remove.

Materials required:

Caramel sauce: 60g

Whole egg: 2

Egg yolk: 1

Milk: 300ml

Sugar: 15g

Vanilla flavor: 1ml

Note: caramel sauce method: Material: 100g, 25g hot water, small sugar to melt, dark brown can be mixed with hot water, that is caramel. Caramel must be boiled with low heat, otherwise it is easy to fail. After adding hot water, some of the caramel liquid will coagulate. Just mix it patiently and melt it. You can make more Caramel once

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Jiao Tang Bu Ding