The first step is of course to beat the eggs and separate the yolks.

Beat the yolks with chopsticks or a whisk. The egg white left behind can be used when cooking the noodles.

The second part is to prepare the cream. Since I didn't get light cream, I used President brand butter instead. Because the recipe for this butter is above the pasteurized thin cream.

The President butter has a scale right on the wrapper. for 6 eggs I used this much cream. You can actually ration it out a bit more, it's more flavorful that way!

Cut the butter, put it in a small skillet, add three spoons of sugar, a little milk, put it on the fire, simmering.

After simmering, it looks like this. Remember to use a spoon to stir diligently, don't boil the paste.

Pour the simmering cream and sugar mixture into the egg mixture quickly, while pouring and stirring, don't worry, the egg will not solidify. Then add the milk and mix well. The pudding mixture is ready.

Preheat the oven to 180 degrees Celsius, pour hot water on a baking sheet, add the pudding cups, and bake for 20 minutes

Bake the pudding until the top of the pudding turns a caramel color, and a thin layer of caramelized skin solidifies.

Tips

First, don't make too much, don't fill the cups too full, it's not easy to cook if it's too full.

Second, the amount of milk is not very sensitive. After the pudding liquid is prepared you can add it with milk to the amount you wish.

Thirdly, it doesn't matter if you don't have a mold, a metal cup will also work.

Fourth, the oven is important here. With water inside the baking pan, the oven usually doesn't rise too high in temperature. When set at 200 degrees, it usually gets up to about 150 degrees. The oven also cools down when you put the baking dish in, so it's a good idea to stick a pen thermometer in the oven door if you can to keep track of temperature changes.

Edited on 2017-06-20

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Why French caramel pudding does not solidify (ps: French caramel pudding is not required)

Caramel milk pudding practice steps 1. First boil caramel liquid: take a milk pot, put sugar and 25G of water, medium heat until the color Turn the heat down to simmer until the coffee color caramel flavor out, and then add 20G hot water with chopsticks constantly stirring into a uniform caramel liquid 2. Pour into the milk bottle or container while hot, remember to quickly, because the caramel liquid will soon solidify (if solidified and then back to the pot to heat can be) 3. 2 eggs into the plate, add 30G eggs thoroughly beaten spare 4. Milk with vanilla 2 drops (2-3 drops can be taken to the milk pot boil to 80 degrees (medium heat to boil bubbles) 80 degrees (medium heat to boil bubbling can turn off the heat), pour into another tray to cool down and cool (can be used to quickly cool down the method, that is: the bottom of a large tray of cold water, the milk tray into the water and stir) 5. until the milk is cooled to not hot at all, while pouring into the egg mixture while stirring quickly, thoroughly stirred to let the egg mixture and the milk fusion 6. Milk and egg mixture two to three times through a sieve to remove impurities, in addition to the texture of the finer; filtered pudding Liquid poured into the caramelized milk bottle or other containers, the height of their own preferences; 7. preheating oven 200 degrees, baking tray into the 1-2CM deep hot water, the milk bottle pudding into the baking tray, up and down 200 degrees for 20 minutes (according to the individual oven to master their own time, can be observed to see the head of the milk bottle egg rumble can be used, can also be used to shake the method of observation, if the egg liquid is still shaking a lot, it may be still not enough time)