Cream Caramel Caramel Custard(jiao tang bu ding )

Cream Caramel Caramel Custard

Introduction:

"Caramel is hard to make ~ ~ the finished product is OK ~"

Production steps:

Step 1: mix the powdered sugar and eggs, stir well, then pour in the milk and continue to stir well.

Step 2: sift several times and let it stand for use.

Step 3: pour sugar and water into the pot, cook over medium heat, and then boil over low heat. Turn off the heat when it turns brown. I think this step is very difficult. I hope you can discuss it. After the flameout, the sugar solidifies quickly. I don't know why..

Step 4: This is the first round. It's quite successful, but it's ugly..

Step 5: pour the caramel into the mold and rub some oil around it, so that the mold can be inverted easily.

Step 6: pour in the pudding liquid, pour hot water into the chassis, the height of the water should be more than half of the mold, medium fire, upper and lower layers, 165 ℃, 35mins or so, depending on the actual situation.

Step 7: release

Step 8: a little sweet~

Materials required:

Milk: 250ml

Eggs: 2

Fine granulated sugar: 75g

Sugar powder: 50g

Water: 20ml

Note: caramel is hard to make ~! ~Why does it solidify so quickly after the flameout? I've fallen down very quickly, but I can only pour one. After one, the rest can't pour out~~

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Jiao Tang Bu Ding