Chinese Food
No need for oven version of Egg Pudding / Caramel Pudding / Japanese pudding
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CR è me caramel is a dessert from Western Europe, mainly made of eggs. It has been loved by diners all over the world for its mellow and smooth taste and sweet Caramel juice. In addition, the method is simple and the storage is convenient. It is also a necessary dessert on many restaurant menus. This time the recipe is slightly improved in the original French way. The cream is removed, so the calories will be relatively low. The recipe can make about 2 cups of pudding.
Cooking ingredients
Cooking Steps
Step1:Spread a layer of butter on the inside of the pudding mold. This will make it easier to demould the pudding. Put it aside for future use.
Step2:Making Caramel - heat 3 tablespoons of sugar and 1 tablespoon of water in a small pot over medium heat to caramel color.
Step3:Above.
Step4:It starts to boil.
Step5:It's becoming caramel. During this period, the pot is lifted and rotated for heating, which can make the syrup more evenly heated.
Step6:When the syrup shows caramel color as shown in the figure, quickly remove the pot from the fire, add a tablespoon of hot water, and rotate to make it evenly heated. Use a longer spoon to prevent scalding. The whole process should be as fast as possible. Because the freezing point of sugar is very low. Caramel will become solid if it is put a little longer.
Step7:Pour Caramel into the buttered container equally. Set aside.
Step8:Making pudding - put an egg in the container. Mix slightly with a hand beater. Remember not to use electric beater. Otherwise, there will be too many bubbles.
Step9:Heat the milk and sugar in a pot until the sugar dissolves.
Step10:Stir the egg and pour in the heated milk. Stir to make it mixed evenly.
Step11:Pass the milk and egg mixture through a sieve. If there is still foam on the surface, remove it with a spoon.
Step12:Pour the egg mixture equally into the pudding mould with caramel at the bottom.
Step13:Put a layer of towel on the pot with a little depth. Pour in water. The water volume is 1 / 3 of the pudding mold. Heat to boiling. Cover the surface of the pudding die with tin foil.
Step14:Put the pudding in the pan. Cover the pan. Steam over low heat for 18 to 20 minutes. If the temperature is too high, the pudding will lose its smooth taste.
Step15:Take out the pudding. Let it cool. Be careful not to burn the pudding. Refrigerate it for 3 hours.
Step16:Put the cooled pudding in hot water to 1 / 3 of the mold. Soak for 30 seconds. Take it out.
Step17:Use a knife to make a small cut between the pudding and the pudding mold. Gently knock the pudding mold on the table. Then pour the pudding into the plate.
Step18:Put the pudding on the plate and eat it
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Cooking tips:Remove the caramel from the fire and put the bottom of the pot on a wet towel to prevent the caramel from being scorched by the heat. Be careful when heating water in the caramel. Keep a distance from the pot to avoid scalding. Because Caramel has a very low freezing point, the whole process of pouring it into the mold after it is finished should be rapid. Covering the pudding with a layer of tin paper can ensure that the pudding is evenly heated and prevent the surface of the pudding from being too dry. Pay attention to the water temperature when steaming the pudding. Remember not to boil the water. There are skills in making delicious dishes.
