Chinese Food
Caramel Pudding
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The way to make this pudding is to watch the food channel. Introduce some typical table top and European style pudding methods. This is the European way. The formula is cost-effective compared with the usual pudding. Except for the amount of cream, there is not much difference. I also tried to make it once. Nearly 220 grams of cream was made and just put into two deep bowls. The baked pudding was ready to be sprinkled with sugar powder and baked for a while. The finished product had a layer of crisp and sweet Caramel egg skin on the surface. It was delicious. The pudding inside was even more fragrant and sticky. The bottom of the pudding is not made of caramel. There is no sugar juice when eating the pudding. It just fits my taste. This is just the recommended practice of a hotel master in the program. Of course, it can't represent all or the so-called tunnel. But I like it very much.
Cooking ingredients
Cooking Steps
Step1:Pour the milk into the pot. Add sugar and mix well. Mix well. Bring to a boil. Stir constantly while cooking.
Step2:Pour in the cream and mix well. After leaving the fire to room temperature, add three yolks in turn.
Step3:Every egg yolk should be mixed well before adding the second one.
Step4:Sift 3 times. Pour into a bowl. Preheat the oven at 165 ℃. Bake in a water bath for 3540 minutes.
Step5:Come out and sprinkle sugar powder. Continue baking for 20 minutes.
Cooking tips:There are skills in making delicious dishes.
