Cream Caramel Caramel Custard(jiao tang bu ding )

Cream Caramel Caramel Custard

Introduction:

"It's a shame to say that I haven't made caramel pudding after learning baking for more than a year. Usually they are lazy and easy to eat with pudding powder. I've always heard friends who play baking say how attractive caramel pudding is. I can't stand the temptation. No, I tried to make caramel pudding. No wonder everyone said that this caramel pudding is delicious. It really deserves its reputation. In other words, I made a joke when I made this caramel pudding. Everybody thought the pudding was made with caramel sauce after pouring it! Also specially made some caramel, added a little more water, ready to "juice" with... Who knows, the caramel pudding after demoulding is originally with caramel juice! Hehe ~ ~ ~ in addition, the first time I made caramel pudding, my experience is not very rich, there are some flaws, please forgive me

Production steps:

Step 1: put sugar and water into the pot, bring to a boil over low heat and stir with a spoon.

Step 2: until it changes to amber. After turning off the fire, quickly wrap the small pot with a towel soaked in cold water to avoid overcoating the caramel. Pour into the buttered pudding cup.

Step 3: break the eggs.

Step 4: add sugar to milk, pour vanilla seeds into vanilla pods, put vanilla pods into milk at the same time, cook over low heat until the milk foams, turn off the heat.

Step 5: take out the vanilla pods and slowly pour them into the egg mixture. Stir while pouring.

Step 6: filter the milk and egg mixture.

Step 7: pour into the pudding cup with caramel.

Step 8: pour warm water 2-3cm into the baking tray and put it into the pudding cup.

Step 9: preheat the oven 180 degrees for 25 minutes. Time to shake the cup, no liquid shake can. Demoulding after air cooling, the effect of refrigeration is better.

Materials required:

Caramel liquid material: sugar: 60g

Cold water: 25g

Vanilla egg pudding material: eggs: 2

Fresh milk: 250g

Sugar: 30g

Vanilla pod: 1 / 4

Note: 1. Vanilla pod is to remove the fishy smell of eggs. If not, add vanilla powder or vanilla extract. 2. The caramel liquid should be poured into the pudding cup quickly, otherwise, the caramel liquid will solidify immediately and it is not easy to pour out. 3. Draw a circle around the cup with toothpick when demoulding.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Jiao Tang Bu Ding