Cream Caramel Caramel Custard(jiao tang bu ding )

Cream Caramel Caramel Custard

Introduction:

"The delicate and smooth taste of pudding, the amber Caramel faintly glowing, everything will be crazy about it..."

Production steps:

Step 1: cut the vanilla seeds and pods into pieces with a knife and put them into a milk pot.

Step 2: heat over low heat until slightly boiling, remove from heat, cover and simmer for 5-8 minutes.

Step 3: add sugar to the egg.

Step 4: stir well and set aside.

Step 5: filter the cooled milk with a sieve and mix with the egg mixture.

Step 6: filter the impurities in the egg milk mixture through a sieve.

Step 7: put the caramel into the bottle container.

Step 8: pour the pudding liquid into the bottle, fill the baking pan with water, and preheat the oven for 200 degrees

Step 9: bake in the middle for 15-20 minutes until the pudding has set.

Materials required:

Eggs: 2

Milk: 250ml

Caramel: right amount

White granulated sugar: 30g

Vanilla: 1 / 4

Boiled water: appropriate amount

Note: 1. When boiling the caramel liquid, the color does not need to be too deep to turn off the heat, because the residual heat of the pot will continue to make the color darker. If the color is too deep before turning off the heat, the caramel will taste too bitter. Be careful when heating water to avoid scalding. 2. Put caramel sauce into the pudding mould while it is hot, and then pour in the pudding liquid after cooling. 3. The baking time is for reference, and it is relatively accurate to judge by the degree of baking. Bake until the surface solidifies. Touch lightly to feel elastic.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: Vanilla

Chinese PinYin : Jiao Tang Bu Ding