[Caramel cream pudding](jiao tang nai you bu ding )

[Caramel cream pudding]

Introduction:

Production steps:

Step 1: pour sugar and cold water into the pot together, do not move the pot, heat over low heat until caramel color appears around

Step 2: turn the pan to make it heated evenly, slowly cook it into thick, bitter and dark Caramel liquid, quickly add boiling water and stir evenly (note that boiling water may splash when heated, be careful not to be scalded)

Step 3: pour the caramel liquid into the mold quickly until it solidifies

Step 4: pour the milk and light cream into the pot, add the vanilla pods into the milk and the pods, turn off the heat until they are boiling, and take out the vanilla pods

Step 5: break the egg and yolk into egg liquid

Step 6: slowly add it into the milk (add it in several times, and then add the next time after stirring evenly)

Step 7: stir and mix evenly to form pudding liquid, and sieve twice

Step 8: add rum and stir well

Step 9: pour the pudding liquid into the cooled and solidified caramel, put it into the baking tray, and pour 2cm high boiling water into the baking tray

Step 10: preheat the oven, middle 150 degrees for about 40 minutes, cool but then refrigerate and then demould for consumption

Materials required:

Animal light cream: 55g

Milk: 145g

Vanilla pods: 1 / 4

Cold water: 20g

Sugar: 30g

Boiled water: 10g

Egg: 1

Egg yolk: 1

Rum: 1 / 4 tsp

Three pudding molds: right amount

Note: A: the pudding with light cream has stronger milk flavor. If not, you can directly change the light cream into milk. B: if vanilla pods don't have it, you can use vanilla essence instead

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: milk flavor

Chinese PinYin : Jiao Tang Nai You Bu Ding