【Cream Pudding】---It’s more delicious when eaten hot

Overview

For the container of caramel pudding, you can choose a glass pudding bottle, or you can choose an egg tart mold with a larger mouth, an aluminum foil cup, etc. The pudding bottle is suitable for eating directly with the cup, while the aluminum foil cup is suitable for inverting it on the plate after baking. At this time, the caramel side will be more attractive.

Tags

• dessert
• good looks
• afternoon tea
• western food
• pudding
• snacks
• students
• clear water
• egg
• hot water
• vanilla extract
• whipping cream
• fine sugar
• milk

Ingredients

Steps

1. 1 Weigh the sugar, add water, and shake the milk pan gently to make it even. Bring to a boil over medium heat and then turn to low heat.

   

2. 2 When it cooks until dark brown, turn off the heat, quickly add 2 tablespoons of boiling water, and mix well. (When the boiled syrup is added to boiling water, it will boil violently, please pay attention to safety)

   

3. 3 Pour the cooked syrup evenly into the container. Wait until the syrup has dried before adding the pudding liquid.

   

4. 4 Weigh out the milk and whipping cream.

   

5. 5 Add caster sugar and vanilla extract and mix well.

   

6. 6 Bring to a boil over low heat, then cover and simmer for a while. (Gently stir while cooking)

   

7. 7 Beat the eggs.

   

8. 8 Slowly add the boiled milk liquid, stirring while adding. Mix evenly and sift twice to remove impurities.

   

9. 9 Divide into pudding bottles.

   

10. 10 Place in the preheated oven at 150 degrees for half an hour.