The last time I went to a friend's house, I learned how to make steamed pudding, baked creme brulee, and baked scones, which Mr. Wu and I don't like, so we didn't take it seriously. But the steamed pudding and baked brulee did learn up, immediately after returning home to buy pudding cups, received the weekend while Han Han napping afternoon to complete the two desserts?

The steps for baking the crème br?lée were easier than I thought, but still a bit more complicated than the almond tart. And it's not easy to bake a crème br?lée until it's really pretty. I didn't feel very happy with my first one, which had a lot of air bubbles in it.

But my friend said that with my first experience, it was a success! (I don't think he was comforting me!) It tasted really good and both Han Han and Wu Wu loved it, so I guess looks don't matter so much! I don't think it matters so much what it looks like, as much as what you're eating and the ingredients you're using.

Ingredients: (about 240~300ml of pudding)

1. liquid whipped cream: 160ml 2. vanilla pod: 3/4 tsp (I put a strip of it directly, which can be omitted. Give the baby to eat try not to use vanilla extract) 3. egg yolks: two (about 70g or so, the yolks are smaller, do out less) 4. granulated sugar: 15~25g (friends recipes written 20~50g, but I this time to do 25g or think that the sweet, to give the baby not sweet a little bit you can try to look at the 15g)

Tools:

1. oven 2. whisk bowl or steel basin x2 3. scales 4. whisks 5. . heating strengthened glass 6. cake cups 7. sieve net

Preparation: the liquid whipped cream and eggs first out, put back to "room temperature" state. Step 1: Turn on the oven to preheat 170 degrees, heat the liquid whipping cream until small bubbles. (Recommended reading: Recipes microwave desserts, caramel pudding as long as five minutes) Step 2. set aside the vanilla pods, with a spoon to scoop out the vanilla, added to the liquid whipped cream.

Friends of the day teaching did not add vanilla pods, there are only steps on the recommendation to heat the liquid whipped cream together. But I think this after the sieve to pour around also lost a lot of vanilla is a pity, the future I may be placed in the last sieve (step6) to add, experienced people can give me advice, or according to my way of reference to see.

Step 3. Separate the egg whites from the yolks, the baked creme brulee only need to use the yolks only, to be divided very clean oh! (The whites can be used to make almond tiles.) Step 4. Add the frosting and beat the egg yolks until creamy, but not "whipped". Step 5. Slowly add the liquid whipping cream and keep whisking with your hands! Beat until the sugar is dissolved. (If you can't add the whipped cream and stir at the same time, you can add it in two parts. (It is the two feel vanilla waste quite a lot, Obasan mentality, but the vanilla does have large particles) (Recommended reading: home made baked creme brulee ~ tasty to let a person metamorphosis) Step 7. (I heard that the surface will be less bubbly) Step 8. Pour the baking dish into hot water (about 70 degrees) and bake for 20 minutes using the "water bath method".

The recipe says 15 minutes, but whether I made it at a friend's house that day or I made it myself at home, I extended the time two or three times, so I think it's best to set the oven for 20 minutes before turning it on for the first time, to save on turning it on and off. I think it's better to set the oven for 20 minutes right before you turn it on for the first time, so that you don't have to turn it on and off.

Step 9. When the time comes, turn on the oven and shake the pudding cups a little to see if the pudding is forming.

The pudding cups will be shaken a little bit to see if the pudding is formed.

The pudding cups will be shaken a little bit to see if the pudding is formed! When it's almost done, you can take it out of the oven. (This is the difficult part of the baked pudding, which requires intuition and experience, as well as a trial run with your own oven)

Step 10!

Note! Please do not let it feel the sharp temperature difference between hot and cold, do not go from the very hot oven suddenly to the cold room to cool, or the surface will be a little concave ugly. (My oven in the cold room, take out the feeling of more or less a little impact)

I do not know whether it is the first time to do is still in the grasp of the adjustment time, in the cold room open the oven to confirm the two whether it can be out of the oven, and then to extend the time; and family members do not know that I'm in the amount of pudding, the kitchen sliding door open to let the cold air into the kitchen, so that the surface of the one or two pudding some potholes is not good to look at.

My friend said that it might have something to do with the vanilla, and that it might have gotten some air in it when I poured it into the container, and that next time, I could shake the cups a couple of times first or something like that. But he also said, my first time to test such a result is already quite beautiful! (Is he trying to comfort me? (Riddle me this: yes!)

If you're looking for a perfect finish and don't want to be so careful beforehand, you can actually consider a layer of caramel. To add caramel to the top of the crème br?lée, you can reduce the amount of sugar in the body of the crème br?lée even further, (the ants can leave it alone) and then buy a blowtorch, (it's very cheap) then sprinkle the frosting on top of the baked crème br?lée, spray it, and send it to the fridge to chill, and you'll have caramel!

If you don't want to buy a flamethrower, you can get a good stainless steel spoon, bake it on the gas stove, and tap the spoon on the top of the icing to get a similar effect. However, for children to eat without so much to get just bother, who cares! You do even more beautiful, he is also a bring to dig up and eat, with or without air bubbles are not the focus! It's not about the bubbles, it's about the taste, the safety and the love. The baked crème br?lée is a very soft, dense and melt-in-your-mouth type of crème br?lée! Unlike steamed pudding, which has a more solid texture, steamed pudding has simpler ingredients and steps, but you have to be more careful of failures as it will turn out to be more like a "sweet egg" than a pudding.

I haven't tried steamed pudding yet, so I'll probably wait until I'm back in Taiwan next week to try it! (Recommended reading: caramelized (steamed/baked) pudding loved by kids and adults)

The baking novice tried two at a time, and it looked and tasted like an awesome dessert, and in the afternoon, my son's husband was raving about it, so it really made me feel a lot of confidence, and I felt like I was walking on a cloud! （

Honestly, I personally feel that baking is easier than cooking because the ingredients are weighed and calculated, and it's not easy to fail if you follow the steps; on the other hand, when you are cooking, who is going to help you to weigh the vegetables and soy sauce all the time? It's all about feeling and experience! Thank goodness I still have a little bit of cooking sense, so when I first started baking, I felt like it was a lot easier. (Self-righteous)