Ingredients:

Ingredients of pudding liquid: 250ML of milk, 50 g of fine sugar, 2 eggs (100g), and a little vanilla extract.

Caramel ingredients: 75g of fine sugar and 20ML of water.

Baking: 165 degrees, 35 minutes (depending on the size of pudding and the actual situation of oven)

Production process:

1, pour milk and fine sugar into a bowl, heat it in water and keep stirring until the fine sugar melts, then cool the milk until it is not hot. (If you change the fine sugar into powdered sugar, you can omit the heating step and directly stir it evenly. )

2. Pour the eggs into the milk and stir well with an egg beater, which is the pudding liquid.

3. Sieve the stirred pudding liquid for 2-3 times. Drop a few drops of vanilla extract into the screened pudding liquid and let it stand for half an hour.

4. Use the time for the pudding liquid to stand, and you can cook caramel. Put sugar and water in a pot and heat it over medium heat.

5. Cook until the sugar water boils and continue to cook over medium heat. At this time, sugar will dissolve in water, and boiling syrup will produce a lot of foam. Be careful not to stir during cooking. When cooking caramel, avoid crystallization. If there are sugar particles attached to the pot wall, you can brush them above the pot wall with a brush. When the water flows down the pot wall, you can wash the sugar particles into the pot.

6. After all the water evaporates, the temperature of syrup rises and coking begins.

7. When the syrup is cooked to light amber, turn off the fire immediately. Because of the residual heat, the color of the syrup will further darken to amber after turning off the fire. Please be sure not to overcook it, lest it taste bitter. When cooking caramel, be sure to pay attention to observation and don't overdo it. )

8. Pour the cooked caramel into the pudding mold while it is hot (there can be no water in the pudding mold). Just lay a layer on the bottom. Caramel will harden after cooling, so it must be operated while it is hot.

9. Coat the inner wall of the pudding mold with a layer of butter, and pour the settled pudding liquid into the pudding mold.

10. Fill the baking tray with hot water, and the height should be at least half of the pudding liquid. Then put the baking tray in the preheated oven to bake. Middle layer, 165 degrees, about 35 minutes, until the pudding liquid is solidified. Baked pudding tastes better when eaten in cold storage.

TIPS 1

There are three keys to ensure the delicate and smooth taste of pudding:

1, pudding liquid must be sieved.

2. The screened pudding liquid must stand for 30 minutes.

3. The method of steaming and baking must be used, that is, hot water is injected into the baking tray, and the height of the water should at least exceed half of the height of the pudding liquid. Otherwise, the baked pudding will have honeycomb holes and completely lose its tender and smooth taste.

TIPS 2

It will be difficult to wash the caramel pot immediately after boiling. Soak it in clear water for one night and it will be easy to wash the next day.