In many pudding recipes, most will teach you how to make pudding using a variety of coagulants or thickeners such as agar and gelatin.
Although most of these thickeners or coagulants are extracted from natural materials, they will always become a little uneasy because of this procedure.
At the same time, materials such as agar and geletin are mostly extracted from the cartilage of animals and plants in the sea, so their own fishy gas is relatively heavy.
This requires adding more ingredients such as rum to neutralize when using these coagulants, which may mask the taste of the pudding itself.
Therefore, in the caramel pudding recipe introduced by M&G today, only the most basic 3 ingredients are used: eggs, milk and sugar, and the effect of making the pudding solidified and formed is achieved by improving the production method.
Of course, the protein in the egg itself has a certain coagulation effect, and then through the heating and cooling and other external means of improvement, so that it has achieved a very good effect.
There is a specific principle of protein coagulation in eggs, interested friends can refer to the recipe article "How to steam out jelly-like egg soup" before Morning Light? Knowing the principle, you can also have amazing cooking skills. This article elaborates on the specific role and principle of protein in egg coagulation.
<h1 class="pgc-h-arrow-right" data-track="15" > ingredient list</h1>
【Caramel】
Caster sugar × 40 g
Water × 30 ml;
【Pudding】
Eggs × 1 pc (shelled 60 g +-/piece)
Whole milk × 150 ml
Caster sugar × 1 tablespoon
Vanilla extract × 1/2 teaspoon
【Mould】
Toasting cups × 3 (6 oz/piece)
<h1 class="pgc-h-arrow-right" data-track="15" > detailed cooking steps</h1>
-= Step 01 =–
First, let's prepare the caramel part.
Prepare a small milk pot, add 40 g of caster sugar and 30 ml of water in a cold pan and bring the water to a boil over high heat.
Wait until the color of the sugar water turns yellowish, turn the heat to low and continue to boil.
-= Step 02 =–
While simmering over low heat, gently shake the small milk pot and shake the sugar water in the pot evenly.
When the color of the sugar water in the pot turns dark brown, you can turn off the fire.
-= Step 03 =–
While turning off the pot, pour 20 ml of water into the sugar water, when the sugar water in the pot is no longer boiling violently, shake the small milk pot slightly, and shake the sugar water in the pot evenly.
-= Step 04 =–
Pour the boiled caramel water into 3 6-ounce pudding baking cups, shake the baking cup a few times, turn the caramel water at the bottom of the cup evenly, and place it at room temperature to cool and set.
-= Step 05 =–
Next, let's make the pudding part.
Pour 150 ml of whole milk and 1/2 teaspoon of vanilla extract into a small milk pot, heat the milk over low heat and stir the milk until the milk is warm, then turn off the heat.
-= Step 06 =–
Place 1 egg and 1 tablespoon of caster sugar in a larger bowl and stir well with an egg beater.
-= Step 07 =–
Pour the boiled milk into the egg mixture 4-5 times, and stir the egg liquid constantly with an egg beater to prevent the egg liquid from condensing in case of heat.
-= Step 08 =–
The mixed milk and egg mixture is then screened once to filter out the impurities.
-= Step 09 =–
The filtered milk egg mixture is poured into 3 baking cups after setting, and then the baking cups are sealed with aluminum foil.
-= Step 10 =–
Put the baking cup into a mold with a height of at least 1/2 of its height, and then pour hot water at a temperature of about 80 ° C, and the height of the water level is about 1/2 of the height of the baking cup.
-= Step 11 =–
Preheat the oven at 150°C in advance, put the mold containing hot water and the baking cup into the middle of the oven and bake at 150°C for 40 minutes.
-= Step 12 =–
Cool the baked pudding together with foil and a baking cup at room temperature before moving into the refrigerator for at least 3 hours.
-= Step 13 =–
Before eating the pudding, remove it from the refrigerator, gently cut it with a knife along the edge of the baking cup, and then buckle it upside down into the plate, while gently rocking the plate up and down a few times along with the baking cup to get the pudding out of the mold.
<h1 class="pgc-h-arrow-right" data-track="15" > points and tips</h1>
-= Tips and Point 01 =–
First of all, I apologize to you: due to various reasons, there is no desire and motivation to write recipes these days, so today's recipes are somewhat sloppy.
For example, some specific temperatures are not detailed in the steps, can only be written here roughly, if you need detailed temperature to increase the success rate, you can leave a message to Chenguang.
-= Tips and Point 02 =–
When boiling milk over low heat, what if I confirm that the temperature of the milk has reached warmth? M&G relied on its usual experience in actual operation, so it did not measure the specific temperature at that time.
You can observe the change between the milk and the wall of the pot, and when the milk in this position begins to bubble up continuously, it means that the temperature is about the same.
Of course, you can also confirm according to your own experience, as long as you don't blanch or blanch the egg liquid into a solid.
-= Tips and Point 03 =–
Since in this recipe, only the coagulant of the egg is relied upon to complete the pudding, the amount of egg used is important, and his ratio to other ingredients is not increased by 1:1.
For example, if you plan to make 6 more puddings, you need 300 ml of milk and 2 tablespoons of fine sugar, but it is best to use 3 eggs instead of 2, so as to achieve the coagulation force of 300 ml of milk.
-= Tips and Point 04 =–
Vanilla essence is not necessary here, if you do not have it at hand or not to add, it can reduce the egg fishy smell in the eggs to a certain extent, so that your pudding tastes better.
This is some bad habit that Morning Light has developed after a long time of contact with American formulas, and you don't have to completely copy all the operations of Morning Light!
<h1 class="pgc-h-arrow-right" data-track="15" > the morning light</h1>
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