The reason why baked pudding cannot solidify is that the liquid ratio is too high. Roughly speaking, the liquid of pudding is 4 times higher than the amount of eggs, and the liquid of pudding is 6 times higher than the amount of eggs. The coagulation power of eggs may be Too low to form. The size and depth of the container used may be different from that in the recipe, so it may not solidify.

How to make baked pudding

The main ingredients are milk, eggs and sugar. Ingredients: 1 cup of sugar, 2 dl of cream, 1 dl of milk, egg steps, prepare materials. Brush the container lightly with butter, including the bottom and sides. Place the granulated sugar in a cold pot and heat. Slowly bubbles start to form from the edges.

As the color of the bubbles gradually becomes darker, shake the pot to let the sugar in the middle slowly dissolve. All the sugar dissolves and a small amount of bubbles begins to form. When there are a lot of bubbles, immediately remove from the heat and stop heating. Quickly pour the caramel into the oiled container, just enough to cover the bottom of the container.

For 4 eggs, just 1 whole egg and 3 egg yolks are enough, beat them in a container. Add 50 grams of sugar. Whisk the egg mixture and sugar until it starts to lighten in color and all the sugar is melted. Add the cream and milk from the ingredients and stir. Pour the egg mixture into the containers with caramel. You can see clearly from the side that there is a layer of dark caramel on the bottom and white egg liquid on top, which will not be mixed.

Preheat the oven for 10 minutes in advance to 150 degrees. Add nearly boiling hot water to the baking pan where the br?lée is placed, to half of the br?lée bowl. Bake for 40 to 45 minutes, until the liquid has solidified, let cool slightly for half an hour, then invert onto a clean plate.