Fragrant and rich - Vanilla Caramel Pudding(xiang chun nong yu xiang cao jiao tang bu ding )

Fragrant and rich - Vanilla Caramel Pudding

Introduction:

"As a traditional French dessert, caramel pudding has a wonderful taste. Fresh ingredients, natural vanilla pods and sweet and bitter Caramel taste make it smooth, sweet and not greasy. Needless to say, you must know it's great. Interested friends must have a try!"

Production steps:

Step 1: chop the vanilla seeds and pods into pieces with a knife, mix them with sugar and put them into a milk pot, heat them over low heat until they are slightly boiling, remove them from the heat, cover them and simmer for 5-8 minutes.

Step 2: pour the milk into the egg and stir well.

Step 3: filter impurities in pudding liquid with screen to make it taste finer and smoother.

Step 4: butter the pudding mold.

Step 5: put the sugar and cold water into the pot, boil it over medium high heat until it turns yellow, then turn it over low heat to keep it heated evenly. (stirring is not required during heating)

Step 6: when the sugar water is amber, turn off the fire immediately, pour in hot water and stir well.

Step 7: pour the caramel liquid into the mold evenly for use.

Step 8: pour the pudding liquid into the mold containing Caramel liquid.

Step 9: put the pudding mold into the baking pan, add hot water about 2 / 3 of the height of the mold, preheat the oven for 160 degrees, middle layer, bake for 40 minutes until the pudding solidifies.

Step 10: put it out of the oven at room temperature, cool it down and refrigerate it for more than 2 hours.

Step 11: draw a circle along the wall of the cup with a knife, and then pull out the mold by turning it upside down.

Materials required:

Pudding liquid: egg: 2

Pure milk: 250 ml

Vanilla pods: 1 / 4 root

Sugar: 30g

Caramel: granulated sugar: 75g

Water: 25 ml

Hot water: 20 ml

Note: 1. Vanilla stick can not only add fragrance, but also remove egg smell. 2. Try to put the vanilla stick in a slender bottle and fill it with fine granulated sugar. In this way, it can not only preserve the fragrance, but also turn the ordinary granulated sugar into vanilla sugar. 3. Before pouring into the mold, sift the egg and milk to make the pudding taste finer and smoother.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Xiang Chun Nong Yu Xiang Cao Jiao Tang Bu Ding