Chinese Food
Fine French Caramel Pudding
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It's a necessary recipe to consume cream and yolk. It's delicious and nutritious. It's easy and convenient. It's very suitable for such weather. The dosage of this recipe is the quantity of 8 non stick pudding molds with the edge of learning kitchen chrysanthemum. -
Cooking ingredients
Cooking Steps
Step1:Prepare ingredient
Step2:Put pure milk, light cream and white sugar into milk pot to heat
Step3:Stir while heating. Help sugar melt. Turn off the fire when bubbles are generated around the pot
Step4:Use the hand beater or chopsticks to break the yolk into even yolk liquid (even is OK. Do not beat)
Step5:Wait until the milk cools to about 30 degrees (stir properly during the cooling process to avoid skin formation on the surface. If the milk is too hot, the yolk will be scalded). Gently pour the yolk into the milk
Step6:Mix gently to form a uniform pudding solution
Step7:Sift and pour into the mould (sifting is to ensure that the pudding liquid tastes more delicate and can be omitted)
Step8:Heat the water in a large baking pan. Put the mould containing the pudding solution into the oven and bake it for 25 minutes at 160 degrees with water bath
Step9:Take out the pudding. Sprinkle some white sugar on the surface. Use the spray gun to melt the sugar. Or put it back in the oven and bake for about 5 minutes to melt the sugar.
Step10:The finished drawing. It looks very delicate
Cooking tips:1. The personal oven is different. The baking temperature and time are for reference only. They are adjusted according to the personal oven; 2. The final step is to decide whether to add white sugar decoration according to personal needs. If you like the granular feeling, you can heat it properly. If you like the crisp feeling, you can extend the baking time until the sugar is completely melted. There are skills in making delicious dishes.
