Cream Caramel Caramel Custard(jiao tang bu ding )

Cream Caramel Caramel Custard

Introduction:

"Eat well!"

Production steps:

Step 1: put the material of caramel liquid (120g fine granulated sugar, 30g water) into a small milk pot, heat and boil it over a low heat until the color of caramel liquid changes from transparent to brown, and turn off the heat.

Step 2: pour the caramel into the pudding bottle.

Step 3: mix 480g milk with 25G sugar, dissolve the sugar in hot water, beat 240g whole egg liquid and 30g egg yolk in a bowl, pour them into milk and stir well.

Step 4: sift the pudding liquid twice and pour it into the glass bottle filled with caramel liquid.

Step 5: heat the water in the baking pan, put the glass bottle with pudding liquid on it and bake at 165 ℃ for 30 minutes.

Step 6: take out and cool after baking, and then refrigerate for 3 hours before eating

Materials required:

Eggs: 2

Milk: 480

Water: 25 ml

Sugar: 20g

Egg yolk: 30g

Note: the taste is really good, the key is very slippery, the mouth has not had time to chew it has slipped into the stomach!

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Jiao Tang Bu Ding