How to bake pudding with caramel

Step by step

1

First, boil the caramel liquid: take a milk pot, put sugar and 25G of water, medium heat until the color becomes darker, then turn to low heat and simmer it until the coffee color has a caramel aroma, then add 20G of hot water and use chopsticks to keep stirring into the uniform caramel liquid, and then pour it into the milk bottles or containers while it is still hot, remember to be fast, because it will solidify soon. Because the caramel liquid will soon solidify (if solidified and then back to the pot can be heated)

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2

2 eggs into the plate, add 30G eggs thoroughly beaten standby; milk with vanilla extract 2 drops (2-3 drops can be) to take the milk pot boiled to 80 degrees (medium heat to boil bubbling can be turned off the fire), poured into the other tray cooling cooling (can be used to quickly cool down) (can be quickly cooled down method, that is: the bottom of a large tray of cold water, the milk tray into the water and stir)

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3

To be cooled down to the milk is not hot at all, while pouring into the egg while quickly stirring, thoroughly stirred to make the egg and the milk fusion

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4

milk and egg mixture of two to three times. Sieve to remove impurities, can be removed from the taste more delicate; filtered pudding liquid poured into the caramelized milk bottles or other containers, the height of their own preferences

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5

Pre-heated oven at 200 degrees, baking pan into the hot water 1-2CM deep, the bottle pudding into the baking tray, up and down heat 200 degrees 20 minutes can be (according to the individual oven themselves) master time, can be observed to see the head of the milk bottle egg rises can be, can also be used to shake the method of observation, if the egg is still shaking a lot, may not be enough time)