1. Beat 3 eggs in a bowl. Take only the yolk of the last egg. Beat it with a manual whisk and beat it into egg liquid.
2. Pour the milk into the pot, pour in 35g of white sugar, heat and gently stir until the white sugar melts without boiling.
3. Slowly pour the milk into the egg mixture, stirring while pouring, so that it is fully mixed evenly.
4. The prepared pudding liquid is sieved twice with a sieve, the taste will be more delicate, and the egg tendons will be filtered out.
5. Next, make caramel, pour the white sugar into the pot, add 30 grams of cold water, and heat it with low fire until the white sugar is completely melted. At this time, there is no need to turn it.
6. Sugar bubbles when it melts. At this time, gently shake the bottom of the pot from time to time to mix the syrup evenly.
8. The surface began to turn pale yellow and the color deepened further. Until this brown color appears, pour in 25 grams of hot water and bring to a boil with low heat. After a little cooling, the bubbles will disappear.
9. Pour the caramel liquid into the pudding cup and shake it until the bottom of the cup becomes thin.
10, then pour the pudding liquid into the baking pan, add appropriate amount of hot water, and cover it with a layer of tin foil if you want it to taste tender.
1 1. Bake in a preheated oven at 160 degrees for 40 minutes, and refrigerate the baked pudding for more than 2 hours.
12. Invert the pudding cup with a plate and take out the pudding cup.
The delicious caramel pudding is ready. Take a bite and it will melt in your mouth.
Second, first, let's cook caramel. Pour 30 grams of water and 50 grams of sugar into a small pot. After the fire boiled, it was changed to medium and small fire. There is no need to stir the whole process. When all the water evaporates, big bubbles will appear.
When the color turns light amber, continue to boil. When the sugar in the pot changes from big bubbles to small bubbles, and the color is reddish brown, immediately turn off the fire and pour in 30 grams of boiling water. Be careful at this time, syrup and water will spill out, so as not to burn. After the temperature drops slowly, the color of syrup is particularly beautiful brown-red, red and bright.
Prepare several small bowls with high temperature resistance, pour the syrup into the small bowls, not too much, and the small bowls can bottom out.
Take another pot and pour 200ml of whipped cream and 240ml of milk. Cream can solidify and make the pudding taste more delicate, then boil it, turn off the heat and put it aside, and then use it when it is not hot.
Beat 2 whole eggs in a large bowl, then add 2 yolks. Two extra egg yolks can make the pudding more beautiful. 30 grams of white sugar and white sugar can be added according to personal preference. After mixing, pour in a small amount of tepid milk bit by bit, while stirring at a time, so that the milk and egg liquid are completely blended together.
Then filter it twice with a sieve to filter out the big 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 it or wrap it with tin foil.
Put it in a tray, add hot water about the height of egg liquid to the tray, put it in a preheated oven and bake at 150 degrees for 40 minutes.
It's time. Let's see how my pudding is baked. The surface has solidified, and it's not bad without big pores. Cover it again, let it cool at room temperature, and then put it in the refrigerator for one hour to eat.
Draw a circle along the edge of the bowl with a knife, which can better demould. Take a plate and put it on the bowl, then turn it upside down to see if it is beautiful. Caramel is red, bright, not black. It will give you an appetite.
Dig with a spoon and look inside. It is very delicate and has no big pores. It seems quite successful.