Cream Caramel Caramel Custard(jiao tang bu ding )

Cream Caramel Caramel Custard

Introduction:

Production steps:

Step 1: pour the milk and sugar into a bowl. Heat until the sugar melts. Turn off the heat and cool for later use.

Step 2: break the eggs into the milk, and stir well with the egg beater.

Step 3: sift the egg milk twice and let it stand for half an hour to make the pudding more greasy.

Step 4: pour sugar and water into the pot, bring to a boil over medium heat and turn to low heat.

Step 5: turn off the heat when it is thick and smells like caramel.

Step 6: Add 20 grams of hot water and stir well.

Step 7: 7. Pour into the pudding mould while it is hot.

Step 8: pour the egg milk into the mold with caramel.

Step 9: pour hot water into the baking tray, at least half the height of the pudding liquid.

Step 10: put the baking tray into the middle layer of the oven at 170 degrees for about 30 minutes, and the pudding will solidify. Baked pudding tastes better when refrigerated

Materials required:

Milk: 250ml

Fine granulated sugar: 50g

Eggs: 2

Water: 30g

Precautions: 1. The pudding liquid must be screened, the taste will be more delicate. 2. When the pudding liquid solidifies, it is baked. The baking time should be adjusted flexibly according to the mold. 3. Demould after refrigeration. When demoulding, soak it in boiling water for 30 seconds, and then use a knife to make a circle along the mold and buckle it back out.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Jiao Tang Bu Ding