Chinese Food
Caramel Pudding
(161507 views)
Caramel pudding is divided into two parts. Caramel and pudding. Pudding is a kind of semi frozen dessert. The main materials are eggs and milk. It is similar to jelly. Caramel pudding. It's a kind of pudding. It's also a Western dessert.
Cooking ingredients
Cooking Steps
Step1:Mix pure milk, sugar and vanilla. Cook over low heat until slightly hot. Melt the sugar. Put it aside.
Step2:Put 2 eggs and 2 yolks into the pot. Scatter the eggs with a manual egg whisk.
Step3:Slowly pour the egg into the cool milk.
Step4:Mix well on one side.
Step5:After uniform and uniform, pass the sieve at least twice.
Step6:Finally, we can get the delicate pudding liquid. Put it aside for use.
Step7:Then caramel. ① Find a small pot with a thick bottom. ② Put the sugar and cold water into the pot. Bring to a boil. Attention - when cooking this sugar water, be sure to control yourself. Don't move it. Just watch it quietly. When the sugar water is slightly yellow, it means that the sugar has begun to be coked. At this time, we need to shake the pot from time to time to mix the coked sugar and the uncooked sugar evenly. ③ The color of caramel should be controlled. Brown is almost the same. Shake off the fire. Then pour another portion of hot cooking water into caramel. Shake the pot. Mix well. Caramel is ready. Note - hot water should be poured in one time. When pouring hot water in, sugar water will splash. It will splash more severely in several times. Be careful not to burn it.
Step8:There will be a lot of bubbles on the newly made Caramel surface. Put them aside. After a while, the bubbles will soon disappear. Pour the still Caramel into a heat-resistant container. A thin layer will do.
Step9:Pour the pudding into a caramel container. Put it on a baking pan. Pour at least 1 cm of hot water.
Step10:Put in the preheated oven. The bottom layer. Heat up and down 160 ℃. Bake for about 40 minutes.
Step11:The newly baked pudding cannot be eaten immediately. It must be cooled at room temperature and refrigerated overnight.
Step12:Caramel Pudding.
Cooking tips:1. The egg liquid must be screened. This can filter out the extra bubbles and make the pudding taste more delicate and smooth. 2. When boiling caramel, stirring with a spoon will turn the sugar water into sand. If you turn the sand, the caramel will be granulated and the caramel will not be able to boil liquid, so you must not use a spoon or other tools to stir it. Except for shaking the pot from time to time, there should be no extra action. 3. The pudding just came out of the oven is in a mushy state. After cold storage, it will make the pudding strong and delicious. 4. About vanilla essence. If you don't add it, it's just the taste of eggs and milk. It'll be monotonous. It'll be richer if you add vanilla essence. There are skills in making delicious dishes.
