Caramel Custard Pudding(jiao tang dan nai bu ding )

Caramel Custard Pudding

Introduction:

"It's a favorite dessert for children. It's a pity that there is no proper mould at home. If it's a small bowl with flat bottom, it will be very beautiful!"

Production steps:

Step 1: add sugar over low heat

Step 2: stir fry slowly

Step 3: stir fry until caramel color, slowly add a little water, careful splash

Step 4: apply the oil on the mold and pour it into the mold quickly

Step 5: add a little sugar to the egg, stir well, but don't bubble

Step 6: pour in the milk, stir, sift and pour into the caramel mould

Step 7: when put into the steamer, seal the plastic film on the mold. In this way, it can be steamed into pudding without honeycomb.

Step 8: it's easy to turn the mold upside down because the mold has been oiled in advance. Next time, I will change a good-looking model, ha ha

Step 9: Dianbao ate three at a time

Step 10: she ate the one without caramel

Materials required:

Eggs: 2

Milk: 250ml

Sugar: right amount

Note: 1, mold ahead of oil, the best is flat bottom, so that after forming a thin layer of caramel upside down, delicious and good-looking. 2. Add milk to the egg must be screened, otherwise the taste will not be delicate. 3. The role of preservative film is very powerful. Dianbao has been eating steamed eggs like jelly since childhood!

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Jiao Tang Dan Nai Bu Ding