<h1 class="pgc-h-arrow-right" data-track="1" > Today's Guide: Home Cooking / Get Started The First Time! How do I make handmade "caramel pudding" at home? </h1>
Autumn is here, teach you to make your own "caramel pudding" at home, easy to learn, children love to eat too much! The taste is rich and dense handmade pudding, absolutely subvert your traditional impression of pudding, whether adults or children will love it, simple and easy to learn, this time the cooking writer Li Hongbin wants to teach everyone how to make healthy and delicious "caramel pudding" at home, follow the steps below, to ensure that the first time to get started! Try it out while you're at home.
<h1 class="pgc-h-arrow-right" data-track="3" > caramel pudding</h1>
Ingredients to prepare:
caramel:
Water (A) - 30ml, White Sugar - 40g
水(B)-30ml
Pudding (number of copies):
6 angs baking cup x2
Eggs (medium size) - 1 pcs
Whole milk - 150 ml
White sugar - 1 tablespoon
Vanilla extract (optional) - 1/2 teaspoon
Ingredient Note: If you need to increase the number of pudding servings, it is recommended to add an extra egg for every 150ml of milk added.
Preparation steps:
(1) Preheat the oven to 150°C. Pour the sugar and 30ml of water into a pot and bring to a boil over high heat, then reduce heat until dark brown. Turn off the heat, pour in 30ml of water, shake the pot and mix well, no stirring.
(2) Immediately pour the caramel into the baking cup, shake slightly to flatten the caramel, and then cool it at room temperature.
(3) Pour the milk and vanilla essence into the pot and heat it to warmth over low heat. Prepare a stir pot, beat the eggs and sugar evenly, pour in batches of warm milk and mix well, and sift into a measuring cup.
(4) Pour the milk egg mixture into the toasting cup and cover with aluminum film paper. Place the baking cup in a baking container and pour hot water at 80 °C (the portion is 1/2 of the height of the baking cup).
(5) Put the pudding in the oven and bake at 150 ° C for 40 minutes. Cool the pudding at room temperature and let it sit in the refrigerator for 3 hours. Before serving, use a knife to slightly cut the edge of the pudding, then buckle it upside down into the dish, and gently shake it up and down to remove the pudding from the mold.