Today I will share with you how to make caramel baked pudding! The pudding baked at low temperature is tender and beautiful, with no pores. This caramel baked pudding tastes smooth and delicate, full of egg fragrance, milk fragrance and caramel sweetness. It's not difficult to make it at home, but you need to pay attention to some details. I believe everyone can bake the same beautiful pudding!

Material preparation:

50 grams of sugar, 25 grams of cold boiled water, 25 grams of hot boiled water, pudding liquid, 300 grams of milk, 50 grams of whipped cream, 40 grams of sugar, 2 eggs (2 eggs), yolk 1( 1 each), and vanilla extract 6544. Dosage: 7cm pudding cup (capacity100 ml) *5,7 cm pudding cup * 5.

Production process:

At first, we cooked caramel, found a thick soup pot, poured 50 grams of fine sugar, and then poured 25 grams of cold water. Shake the pot, let all the fine sugar soak in the water, and distribute it evenly. Cook caramel over low heat. After the water gradually evaporates, the boiling sound will gradually become smaller and the sugar color will begin to change. At this time, when the heating is uneven, you can shake the pot to make the sugar evenly heated. Gradually, caramel will become a flowing liquid, and the aroma of caramel will begin to appear. At this time, you can pour 25 grams of hot water, pay attention to the steam here. After pouring hot water, turn off the fire and shake it, so that the soup and water can be mixed evenly. Sugar will be bitter if boiled for too long, so be careful not to overcook it. When the caramel bubbles decrease, it can be poured into the mold while it is hot, and then refrigerated for later use.

The next step is to make pudding. Pour 300 grams of milk, 50 grams of animal fresh cream and 40 grams of fine sugar into the pot and mix well. Turn on the minimum fire, and then boil the milk. The fire source should not be higher than the pot to avoid scalding. Turn off the heat after boiling. Beat two eggs and an egg yolk in a clean steel basin. Then all of them are scattered and stirred evenly, and you can slowly rush into the freshly heated milk. Add a little at the beginning, so remember to keep stirring. When the temperature of the egg liquid is similar to that of the milk, you can pour all the milk and stir it evenly. Next, add another gram of vanilla extract (to remove the fishy smell of eggs), stir well, and sieve the milk and egg liquid with the finest sieve, thus making a detailed pudding. If there are some impurities on the sieve, don't put them here.

The caramel after refrigeration has begun to harden, and then you can add the filtered milk and egg liquid until it is eight points full, otherwise it will overflow. You can use a napkin without fluorescent agent to dip the egg liquid on the surface, puncture the bubbles, and then sweep away the floating foam on it. Next, wrap each pudding with aluminum foil paper face down. At the same time, preheat the fryer for 100℃ 10 min. There is no need to use the water bath method here. In this low-temperature method, the egg liquid can slowly coagulate. The baked pudding has no pores and is quite smooth. Protein will affect the hardness of pudding, and egg yolk will only affect the softness. If you want to eat a smooth pudding formula, the yolk in the formula must not be omitted. Put the pudding in a frying pan, set 100℃ and air fry for 40 minutes! Attention, the first ten minutes are just warm-up!

After forty minutes, the pudding will be tested! How to judge whether it is ripe or not? Touch the surface of the pudding with your fingers. If it is cooked, the surface of the pudding will not stick to your hands, and it is elastic to touch the center of the pudding. This means maturity. Let the pudding cool and refrigerate for four hours before eating! After tearing off the aluminum foil, you can draw a circle around the pudding with a knife. Inverted on the plate. Shake it left and right. You can hear the pudding plop down! You will find that the pudding made by this method has no bubbles and is very beautiful!

Gourmet experience:

This method of baking pudding is actually not difficult to do! The key to making caramel baked pudding is the precautions in front. With a little attention, a novice should be able to make such a beautiful caramel baked pudding! You can do it yourself. If you don't understand anything, you can always comment in the message! I will answer your questions at the first time and help you make delicious desserts! Today's cake baking is over. Thank you!