"Pudding" is a transliteration of English pudding, and the Chinese free translation is "milk jelly". Broadly speaking, it generally refers to food that is solidified into a solid state by pulpy substances. In a narrow sense, pudding is a semi-frozen dessert. The main ingredients are eggs and milk yellow, similar to jelly.

Therefore, the most primitive and pure pudding does not need any coagulant as an additive. The basic ingredients of pudding are eggs and milk. The pudding made of gelatin is only a derivative of pudding and cannot be called pure pudding.

In the process of pudding processing, egg protein naturally solidifies when heated, forming jelly-like substances.

Caramel egg milk

Caramel sauce: water 20ml/ fine sugar 80g/ hot water 30g/ soy sauce 10g.

Pudding liquid: 500ml/ milk /60g/ fine sugar /2 whole eggs /2 yolks.

working methods

1, caramel sauce: put 20ml of water and 80g of fine sugar in the pot, and stir evenly with low heat.

Pudding liquid:

2. Pour 250ml of milk and 60g of fine sugar, stir with low fire until the fine sugar dissolves, and then stop heating.

3. Take another bowl, knock in 2 whole eggs and 2 yolks, and mix well.

4. Pour in 250ml milk and continue to stir, and the milk and egg liquid will be fine.

5. Mix the milk and egg liquid, and filter the used filter screen to make pudding liquid.

6. Pour the pudding liquid into the mold.

7. Put the mold into the baking tray and inject 2cm high hot water.

8. Bake in the oven preheated to 160 for 35-40 minutes.

9. Take out the baked pudding, scrape off the inner layer of the mold with a knife, then turn the pudding upside down and pour caramel juice on it.