2. Put 2 eggs in a dish, add 30G eggs and thoroughly break them up for later use; Add 2 drops of vanilla extract to milk (2-3 drops is enough), take the milk pot and heat it to 80 degrees (boil over medium heat and turn off the fire), then pour it into another pot and cool it (you can use the quick cooling method, that is, take a large plate of cold water from the bottom and put it into water to stir);
3. After the milk is cooled to no scald at all, pour it into the egg liquid, stir it quickly, and mix it fully to make the egg liquid and milk merge;
4, the milk and egg liquid is screened for two or three times to remove impurities, and the taste is more delicate; Pour the filtered pudding liquid into a bottle or other container filled with caramel, with the height as you like;
5. Preheat the oven to 200 degrees, put hot water with a depth of 1-2CM on the baking tray, put a bottle of pudding on the baking tray, and fire for 20 minutes at 200 degrees (according to personal oven time, you can observe that the egg liquid at the top of the bottle bulges, or you can shake it. If the egg liquid is still shaking badly, there may not be enough time);
There are two ways to eat caramel pudding: 1. Eat while it's hot. At this time, the caramel liquid is in a dissolved state. It is suggested that the whole bowl of pudding liquid be poured into another bowl, and then the caramel liquid at the bottom should be washed evenly, so that the whole bowl of pudding is sweet;
2. Eat after refrigeration: At this time, the pudding has another flavor, cool and tender. At this time, the caramel has solidified, and it is delicious to put it in your mouth.
3. This recipe is based on reference idol Wen Yi, but the final baking time is slightly changed. Wen Yi's formula is 160 degrees for 40 minutes, and now it is changed to 200 degrees for 20 minutes.
So much for sharing the answers in this issue. If it helps everyone, you can like it and leave. Thank you for reading.