The method of French caramel pudding. 2. After the three egg yolks are stirred evenly, pour them into the liquid in step 1 and stir them evenly again, thus making the pudding liquid French caramel pudding.
3. Sieving the pudding liquid can make the baked pudding more tender and smooth. The method of French caramel pudding.
4. Preheat the oven to 170℃, pour the sieved liquid into the container and put it into the baking tray. Add half an inch of water to the baking tray and put it in the middle of the oven.
The method of French caramel pudding. 5, 170 degrees, fire up and down, bake for 25-30 minutes, observe the caramel color on the surface of the pudding, and take it out.
The oven I used this time is beautiful T7-L383C silver.
The Legend of Pudding (Origin) The Legend of Pudding
Legend has it that pies evolved from the mutton "Haki" eaten by ancient Saxons. This kind of "Hakis" is a kind of sausage-like food, which is mixed with meat and grain, put in the stomach bag of sheep and cooked. This kind of food was an important way for people to preserve food at that time.
Later, due to the increase in the output of wheat and other grains, the crust made of cream and flour was used instead of the stomach bag of sheep. At the same time, a kind of pie called coffin appeared in the Middle Ages. This kind of pie is made by putting meat in a box-shaped pie crust and then baking it slowly with fire. After cooking, pour the jelly with thick soup. Because it looks like a coffin, it is named "coffin cake"
Kangwa people in the southwest of England also inherited an ancient flavor "Hakis", which is a kind of pie made of all kinds of meat, potatoes and vegetables. They all like to eat this pie with their meals or tea.
Pudding is another traditional food in Britain. It evolved from the "cloth segment" used to represent sausages mixed with blood in ancient times. Today, pudding made of eggs, flour and milk was handed down by Saxons at that time. Medieval monasteries called it "a mixture of fruit and oatmeal" pudding. This kind of pudding officially appeared in the era of Elizabeth I in the16th century. It is made of gravy, fruit juice, dried fruit and flour. /kloc-puddings in the 0/7th century and18th century were made of eggs, milk and flour.
Why doesn't French caramel pudding solidify (ps: French caramel pudding is an unnecessary practice of French caramel pudding.
The first step, of course, is to beat the eggs and separate the yolk.
Beat the yolk with chopsticks or an eggbeater. The rest of protein can be used to cook noodles.
The second part is to prepare the cream. Because I didn't buy whipped cream, I used presidential butter. Because this butter formula is pasteurized milk oil.
There is a scale on the wrapping paper of the president's butter. Six eggs. I used too much cream. In fact, you can mix it more, so it tastes better!
Cut the butter, put it in a small frying pan, add three spoonfuls of sugar and a little milk, and simmer on the fire.
This is what it looks like after boiling. Remember to always stir with a spoon, don't cook.
Pour the cooked mixture of cream and sugar into the egg liquid quickly, while stirring, so as to ensure that the egg will not solidify. Then add the milk and mix well. The pudding liquid is ready.
Preheat the oven to above 180℃, pour hot water into the baking tray, put it into the pudding cup and bake for 20 minutes.
Bake until the surface of the pudding appears caramel color and solidifies a thin layer of burnt skin, and then bake.
skill
First, don't cook too much, and don't fill the cup too full. If it is too full, it will easily be boiled.
Second, milk quantity is not very sensitive. After the pudding liquid is ready, you can add milk to the amount you want.
Third, it doesn't matter if there is no mold. Metal cups can also be used.
Fourth, the oven is very important here. Add water to the baking tray, and the temperature of the oven usually won't rise too high. When set to 200 degrees, it can generally rise to about 150 degrees. The baking tray in the oven will also cool down, so if possible, it is best to insert a pen thermometer on the oven door to keep abreast of the temperature changes.