Chinese Food
The method of French caramel pudding (super simple)
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Caramel pudding without syrup. It's super simple.. The materials needed are also super simple. The entrance is tender and smooth ~ delicious. It happens that the egg yolk is left after making proteoglycan. This is a good chance to eliminate the egg yolk.
Cooking ingredients
Cooking Steps
Step1:Simple ingredients - yolk, cream, milk, suga
Step2:Put the cream and sugar powder in the container. Mix them evenly with the hand mixer (if you use the granulated sugar, it is recommended that you put the cream, milk and sugar into the milk pot. Heat it on a low heat until the sugar melts completely. Turn off the heat and cool it for use. Then step 3 can be omitted
Step3:Add milk while stirring. Stir until the sugar is completely melte
Step4:Beat up three yolk
Step5:Then pour the yolk into the previous liquid. Mix wel
Step6:There will be a lot of bubbles in the mixed pudding liqui
Step7:Sieving. Removal of bubbles and solid
Step8:Then load the mold. As for how full it is, judge for yourself
Step9:Preheat the oven at 180 ℃ for 10 minutes. Pour hot water into the baking pan. Bake - middle and lower layers. Heat up and down at 180 ℃. Bake for 25-30 minutes. Bake until the caramel color appears on the surface (adjust the baking time according to the mold size and depth
Step10:French caramel pudding is out.
Cooking tips:1. There are two ways to stir whipped cream, milk and sugar. One is to stir it directly. The other is to heat it in a small pot. Which is convenient to choose. 2. The baking time should be adjusted according to the temperature of the used container and the oven. Anyway, it's OK to watch the caramel color on the surface of the pudding. 3. It's not recommended to bake for too long. After baking, the pudding will not be tender and delicious.
