Hill pudding

Hill pudding

Introduction:

"Pudding comes from Western Christmas pudding. Pudding can be made in advance, refrigerated, eaten directly or heated. The cloves are smooth and delicate, and the milk flavor is more fragrant. It's wonderful to melt in the mouth. "

Production steps:

Step 1: prepare the required materials.

Step 2: pour the milk into the milk pot, add a few drops of vanilla essence, heat over low heat, turn off the heat before boiling, and stir while heating, so as not to paste the bottom.

Step 3: pour the cream into the cooked milk, stir well, cook until it bubbles, then turn off the heat.

Step 4: mix the egg yolk and the whole egg, then add 40g sugar and stir well.

Step 5: slowly pour the cooked milk into the egg yolk paste and stir while pouring.

Step 6: mix well.

Step 7: sift twice to make the pudding liquid more delicate.

Step 8: pour into the pudding mold, skim the bubbles on the surface, put the mold into the baking pan, pour 1-1.5cm high hot water into the baking pan, and then put it into the middle and lower layer of the preheated oven at 150 ℃ for 60 minutes.

Step 9: cool or refrigerate.

Materials required:

Milk: 400g

Light cream: 140g

Egg yolk: 50g

Whole egg: 25g

Fine granulated sugar: 40g

Vanilla extract: a few drops

Note: the baked pudding is slightly trembling and tender, and the time should be shortened or increased according to the size of the mold. The baked pudding tastes better when it is refrigerated.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet