French caramel pudding without boiling sugar recipe

French caramel pudding without boiling sugar

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It's a caramel pudding without syrup. It's simple in material, simple in practice, delicate and smooth in taste, rich in egg milk flavor. It's already a reduced sugar version. There's no need to reduce sugar. If you don't like the taste of egg milk, you can add a few drops of vanilla essence to make vanilla pudding.

Cooking ingredients

Cooking Steps

Step1:Prepare ingredient

Step2:Put cream, milk and sugar in the po

Step3:Boil the sugar over low heat. No need to boil it. Set aside to cool.

Step4:Separate the egg white from the yol

Step5:Break up the yol

Step6:Slowly pour in the milk. It must be slowly. It's too fast to become egg soup.

Step7:Well stirred. Some small bubbles.

Step8:Sieve the pudding. Remove the air bubbles.

Step9:Pour the pudding solution into the mold 78 points ful

Step10:Put hot water in the pan. It's about half the height of the pan.

Step11:Put it in the middle of the preheated ove

Step12:Bake at 170 ℃ for 30 minutes until the scorched spot appears. The depth of the scorched spot depends on your preference. The baking time can be reduced or increased.