Caramel Custard Pudding(xiang tian hua nen de mei wei tian dian jiao tang ka shi da bu ding )

Caramel Custard Pudding

Introduction:

"I've been playing baking for three years, but I'm really ashamed to say that it's the first time to make such a simple pudding. That's because when there was no oven at home before, I bought this kind of small thing in the West Point shop. It tasted strange, so I had a psychological barrier to this kind of greasy dessert. Recently, my son watched the cartoon of qiaohu, thinking about the pudding in the game day and night, and clamoring for me to make it for him. I can't help but do it once. Watching my son eat two at a time, I wonder, is it delicious? After a taste, I realized that I had too much prejudice towards pudding. It turns out that compared with the pudding you bought, the pudding you made tastes tender, smooth and sweet, but it's extremely refreshing. I really don't know what ingredients are mixed in the pudding sold in the dessert shop, so I'm still making it myself. This kind of small thing is simple and convenient to make, but it is very nutritious. The key is the smooth and sweet taste, which is very popular with children. In the future, it should be often made for children. "

Production steps:

Step 1: first make caramel sauce: warm the milk pan over low heat, pour in sugar and 2 teaspoons of hot water

Step 2: when the fine granulated sugar begins to dissolve, turn the milk pan to heat the whole body evenly.

Step 3: boil until all the sugar melts and turns brown. Turn off the heat. (when boiling, gently shake the milk pan from side to side to make the whole body evenly heated, but do not stir it with a spoon, otherwise the syrup will be easily reduced to crystal.)

Step 4: add 2 tbsp of hot water, gently shake the milk pan to make the syrup and hot water merge to form caramel sauce. (try to use a deeper pot, otherwise the syrup splashes everywhere, which may cause scalding.)

Step 5: pour the hot caramel sauce into the pudding mold and wait for it to cool and set

Step 6: make pudding liquid: heat the milk to about 60 degrees

Step 7: put the eggs and sugar into the stainless steel basin, stir with the egg beater until the sugar dissolves

Step 8: slowly pour in the milk in step 2, and gently stir it with an egg beater

Step 9: filter 4 with a sieve to remove the big bubbles and impurities in the eggs, and then form a pudding liquid

Step 10: steaming and baking pudding: after the caramel sauce in the pudding mold solidifies, pour the pudding liquid into the pudding mold evenly. Then put the pudding mould into a deep baking pan with 1 cm high hot water

Step 11: preheat the oven at 150 ℃ and steam for 35 minutes. Cool at room temperature and refrigerate. (it can also be steamed and roasted with 170, which can shorten the time)

Step 12: gently press the back of the spoon along the edge of the patch model to let the air enter the middle of the pudding and the model, buckle the small plate on the model and turn it over so that the plate is under and the pudding model is on. Shake up and down a few times, you can easily demould.

Materials required:

Milk: 250ml

Eggs: 2

Fine granulated sugar: 45g

Hot water: 2 tbsp

Note: if you don't have an oven at home, you can also use a steamer to make pudding. The method is as follows: Boil the water in the steamer until it boils, and then put it into the pudding mold. Steam over high heat for 2 minutes, turn to low heat and steam for 15 to 25 minutes. You can take a cup out of the middle and have a look at the state. If you don't feel shaking inside, just steam it for a while.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Xiang Tian Hua Nen De Mei Wei Tian Dian Jiao Tang Ka Shi Da Bu Ding