Hello everyone, I am Xiao Qiu, today I will share with you the practice of caramel pudding. This crème brë pudding is a delicious little dessert that is loved by children and young mothers alike. In fact, the caramel pudding method is still relatively simple, as long as you master the caramel boiling heat and time, the proportion of egg liquid, you can also easily make red color at home, delicate taste of caramel pudding.
Let's first boil the caramel part, pour 30 grams of water, 50 grams of sugar into the small pot, change to a medium-low heat after boiling on high heat, the whole process does not need to stir, and after all the water evaporates, there will be large bubbles.
Color becomes light amber when continue to boil, wait for the sugar liquid in the pot from large bubbles to small bubbles, the color is brownish red when immediately turn off the heat, pour 30 grams of boiling water, this time to be careful, syrup and water will splash out, do not be burned, and so the temperature slowly down, the color of the syrup is particularly beautiful brown red, red bright red.
Prepare a few small bowls that are resistant to high temperatures, pour the syrup into small bowls, not too much, just a small bowl bottom.
Start another pot, pour 200 ml of light cream, 240 ml of milk, the cream can play a role in coagulation, but also make the pudding taste more delicate, and then boil, turn off the heat and put aside, wait until it is not hot.
Beat 2 whole eggs in a large bowl, add 2 egg yolks, add these 2 egg yolks to make the color of the pudding more beautiful, 30 grams of white sugar, sugar can be added according to personal preferences, stir a small amount of time after a little bit of the non-hot milk poured in, while pouring while stirring, so that milk and egg liquid are completely fused together.
Then use the leak screen to filter twice, and filter out the large bubbles and impurities in the eggs, so that the taste will be more delicate.
Then pour the egg mixture evenly into a small bowl filled with caramel, cover with a lid or wrap it in tin foil.
Place in a tray with hot water about the height of the egg mixture, place in a preheated oven and bake at 150 degrees for 40 minutes.
When the time comes, come and see how my pudding is baked, the surface has solidified, no atmospheric holes are not bad, re-cover the lid, wait for room temperature to cool, and then put it in the refrigerator for an hour to eat.
Use a knife to draw a circle along the edge of the bowl, you can better release the mold, take a plate to the bowl mouth, and then buckle it upside down to see if it is beautiful, caramel is red and bright and does not turn black and looks at it with appetite.
Dig it out with a spoon and look inside, there are no atmospheric holes inside, and it seems to be quite successful. Sweet silk is particularly delicious, take advantage of the children are at home on vacation, hurry up and try it.
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