Cream Caramel Caramel Custard

Cream Caramel Caramel Custard

Introduction:

"The pudding with light cream is more smooth and delicate, and the milk flavor is more fragrant. The feeling of instant melting is wonderful."

Production steps:

Step 1: prepare the required materials.

Step 2: put 20 grams of cold water into a small pot, pour in 80 grams of sugar, and heat over low heat.

Step 3: heat and stir until brown red with caramel flavor. Add 1 tbsp hot water and mix well.

Step 4: pour it into the bottom of the pudding mould while it is hot, and let it cool.

Step 5: 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 6: pour the cream into the cooked milk, stir well, cook until it bubbles, then turn off the heat.

Step 7: mix the egg yolk and the whole egg, then add 40g sugar and stir well.

Step 8: pour the cooked milk into the egg yolk paste slowly, and stir while pouring.

Step 9: mix well.

Step 10: sift twice to make the pudding more delicate.

Step 11: 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 12: cool or refrigerate.

Step 13: finished product

Materials required:

Milk: 400g

Light cream: 140g

Egg yolk: 50g

Whole egg: 25g

Fine granulated sugar: 40g

Vanilla extract: a little

Cold water: 20g

Hot water: 1 tablespoon

Note: when boiling the caramel, be sure to keep the heat low. Pay attention to the changes of the caramel. It will be bitter and not delicious after going through. The baked pudding is slightly trembling and tender. 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