Cream Caramel Caramel Custard(jiao tang bu ding )

Cream Caramel Caramel Custard

Introduction:

"Some people say that sweets can make people feel happy. To have a tender and delicious caramel pudding, every spoon has a strong taste of happiness."

Production steps:

Step 1: 60 grams of sugar, 25 grams of water into the stainless steel pot, shaking the stainless steel pot, so that the sugar and water mixed.

Step 2: turn down the heat to boil the sugar. Turn off the heat when it is golden. If the color is too deep, the taste of caramel will be bitter.

Step 3: pour the caramel liquid in the pot into the pudding mold while it is hot, turn the mold by hand to form a layer of caramel liquid evenly at the bottom of the mold, and then cool it.

Step 4: raw materials: 2 eggs, 250g fresh milk, 30g sugar, 1 / 2 tsp vanilla extract.

Step 5: break up 2 eggs.

Step 6: put the fresh milk and sugar into the pot, heat until it bubbles, turn off the heat, add vanilla essence and stir well.

Step 7: slowly add the cooked milk to the egg mixture and stir while adding.

Step 8: pour the evenly stirred milk and egg liquid into the mold through the screen.

Step 9: add some hot water to the baking pan.

Step 10: preheat the oven 180 degrees and bake for 25-30 minutes.

Materials required:

Eggs: 2

Milk: 250g

Fine granulated sugar: 90g

Vanilla extract: 25g

Water: moderate

Precautions: 1. Filter with a sieve to filter out small egg pieces and make the pudding taste more delicate; 2. If there are bubbles when filling in the pudding mold, gently skim them with a spoon, and the bubbles will affect the taste of the pudding; 3. Heat the water in the baking tray because the mold has good thermal conductivity, so it is easy to overcoat the bottom; 4. When demoulding the pudding mold, just use a spoon or toothpick to cover the mold Draw a circle on the wall, and then buckle the plate on the pudding mold upside down.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Jiao Tang Bu Ding