French caramel pudding: a simple dessert made from three basic materials

French caramel pudding: a simple dessert made from three basic materials

Introduction:

Production steps:

Microwave and stir for 30 seconds to melt the milk.

Step 2: stir the egg liquid evenly.

Step 3: when the milk is still and not hot, stir it with the egg mixture.

Step 4: filter once.

Step 5: filter again.

Step 6: pour into the mold and prick off the bubbles on the surface with toothpick.

Step 7: add some water to the pan, about two-thirds of it.

Step 8: preheat oven, water bath, middle layer, 170 ° for 30 minutes.

Step 9: sprinkle a little white granulated sugar on the surface, turn to the upper layer, 220 ° for 7 minutes.

Materials required:

Eggs: 2

Milk: 200 ml

White granulated sugar: 25g

Notes: 1. The real French pudding uses yellow sugar, but I can't buy it, so I use ordinary white granulated sugar instead, but don't sprinkle too much sugar in the end. 2. Pay attention to the time in the last 7 minutes, when the pudding surface has caramel color, because the temperature is higher. Be careful with the batter. 3. The amount of white granulated sugar is adjusted according to your own taste. I just give you a reference here. 4. The pudding liquid should be filtered more than twice to ensure the taste. 5. Microwave heated milk to cool to not hot, easy to operate, avoid too high temperature, egg caking. 6. Don't beat the egg too much, just break it up. 7. Finally, take out the baking tray to avoid scalding. 8. Porcelain or heat-resistant glass should be used in the utensils. The porcelain should have as many patterns as possible, preferably plain color.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet