Cream Caramel Caramel Custard(jiao tang bu ding )

Cream Caramel Caramel Custard

Introduction:

"Caramel can be made by itself, with sugar and water. I'm ready-made for convenience! "

Production steps:

Step 1: prepare the materials

Step 2: pour the milk and sugar into the bowl, heat and stir until the sugar melts, then cool until it is not hot.

Step 3: pour the eggs into the milk and stir them evenly with an egg beater. That's the pudding liquid.

Step 4: sift the pudding liquid for 2-3 times.

Step 5: let the screened pudding liquid stand for half an hour

Step 6: pour hot water into the baking tray, which is at least half of the pudding liquid (water bath method), then put the baking tray into the preheated oven, middle layer, 165 degrees, 30 minutes, until the pudding solidifies.

Step 7: pour proper amount of caramel into the baked pudding. According to your own taste, you can add more if you like.

Materials required:

Egg: 1

Milk: 125g

Caramel: right amount

Spinning sugar: 25g

Note: baked pudding tastes better after refrigerated, you can try, refrigerated for at least 2 hours, overnight is better.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Jiao Tang Bu Ding