Chinese Food
Caramel taste of egg cup pudding
(77835 views)
Every time I have more cream, I will try my best to toss the delicious food, and I am speechless to myself. It seems that the cream is my little whip on the way of baking. I pat it lightly and carelessly. I just run forward with my breath... The recipe comes from the island teacher. It's slightly changed. -
Cooking ingredients
Cooking Steps
Step1:Pudding cup. Put in cold water. Boil for 10 minutes. Take it out and put it on the rack to dry the water.
Step2:Put the sugar in the pot. Heat over medium heat until it is paste like. Turn off the heat when the color turns red
Step3:After the liquid boils to a brown color, turn the pot to make the sugar color even. Turn off the fire. Pour in hot water quickly and stir quickly. (test caramel. Take a basin of water. Drop in a few drops of caramel solution. Quickly solidify it.) quickly split the caramel solution and pour it into the bottom of the cup.
Step4:Milk + cream + sugar until sugar dissolves (about 40 ℃
Step5:Whisk the whole egg and yolk back and forth evenl
Step6:Cool the milk to a low temperature and mix it with the egg mixture. Drop in vanilla essence. Sieve the pudding twice. Remove the bubbles
Step7:Put into each cup, put into the baking tray, and then pour 50 ℃ warm water into the baking tray. It is about 1.5cm high.
Step8:Put into the oven preheated at 150 ℃. Bake for 1 hour.
Cooking tips:This recipe is for the quantity of 8 100ml pudding cups. I made 7 ordinary cups and 1 egg cup about Caramel boiling. After coloring, boil it over low heat. After boiling, the heated water will spill easily. Be careful. To judge whether the pudding is mature or not, it depends on whether it vibrates as a whole. If it only vibrates in the middle, it must be put into the oven to continue to steam and bake. Caramel can be slightly burnt. Taste more characteristic. There are skills in making delicious dishes.
