Caramel Ingredients: 75 grams of granulated sugar, 20ML of water
Baking: 165 degrees, 35 minutes (depending on the size of the pudding and the actual situation of the oven to adjust) Production process: 1, pour the milk and sugar into a bowl, heat over water and stir constantly until the sugar melts, then cool the milk until not hot. (If you replace the sugar with powdered sugar, you can skip the heating step and just stir well.)
2. Pour the eggs into the milk and stir well with a whisk to make the pudding mixture.
3. Sift the pudding mixture 2-3 times. Add a few drops of vanilla extract to the sifted pudding mixture and let it sit for half an hour.
4. While the pudding mixture is resting, you can simmer the caramel. Put the sugar and water in a saucepan over medium heat.
5. Cook until the sugar water comes to a boil and continue to simmer over medium heat. At this point the sugar will dissolve in the water and the boiling syrup will produce a lot of white foam. Be careful not to stir during the cooking process. When boiling caramelized sugar to avoid the phenomenon of crystallization, if there are sugar particles attached to the walls of the pot, you can use a brush moistened with water to brush above the walls of the pot, the water runs down the walls of the pot can be rinsed sugar particles into the pot.
6, and so the water are evaporated dry, the syrup temperature rises, began to caramelize.
7. When the syrup reaches a light amber color, turn off the heat immediately. Because of the residual heat, the color of the syrup will further darken to amber after the heat is turned off. Be sure not to overcook it to avoid a bitter flavor. (When simmering the caramel, be sure to keep an eye on it so you don't overcook it.)
8. Pour the boiled caramel into the pudding mold while it is still hot (there should be no water in the pudding mold). Just have a layer on the bottom. The caramel will harden when it cools, so be sure to work with it while it's still hot.9. Grease the inside of the pudding mold with a layer of butter, and pour the resting pudding mixture into the pudding mold.
10: Fill a baking dish with hot water to a level at least halfway up the pudding mixture. Then place the baking dish in the preheated oven and bake. Bake at 165 degrees Celsius for about 35 minutes or until the pudding mixture is firm. The baked pudding tastes even better when served chilled.
TIPS 1
There are three keys to making sure the pudding is creamy and smooth:
1. Make sure to sift the pudding mixture.
2. The sifted pudding mix must be left to stand for 30 minutes.
3, you must use the steam baking method, that is, fill the baking dish with hot water, the height of the water should be at least more than half the height of the pudding liquid. Otherwise, the baked pudding will have honeycomb holes and lose its tenderness altogether.TIPS 2It will be difficult to wash the pan immediately after boiling the caramel, soak it in water overnight, and it will be very washable the next day.
P.S recommend you: Junzhi's pastry recipe ~ simple and good ~ </p> </p> </p>