Custard Creme Brulee

Overview

Pudding is the transliteration of English pudding. To put it simply, it generally refers to food that is made of pulp-like materials solidified into a solid state. To be more specific, we can say that pudding is a semi-solidified dessert suitable for refrigeration before eating. When I first started baking a few years ago, I made caramel pudding, but I didn’t have much experience at the time and the caramel was not cooked properly. You can imagine the condition of the final product. Although the taste was good, the appearance was just unattractive. . . This time I avenged my shame and finally made a beautiful caramel pudding~ Ingredients: (3 9.5*7.5*5cm pudding cups) Caramel sauce: 30g water, 70g fine sugar Pudding: 450g milk, 125g egg liquid, 2 egg yolks, 30g vanilla sugar, 10ml coffee wine

Tags

• baking
• dessert
• children
• afternoon tea
• pudding
• coffee wine
• egg liquid
• egg yolk
• vanilla sugar
• fine sugar
• milk
• water

Ingredients

Steps

1. 1 Make caramel sauce: Pour water and caster sugar into a small pot and heat over high heat until boiling

   

2. 2 Turn to low heat and continue to heat until the syrup turns light brown in color. Turn off the heat when it starts to smoke slightly

   

3. 3 Immediately pour the prepared syrup into the prepared mold and set aside to cool and solidify

   

4. 4 Pour the eggs and egg yolks into a bowl and beat evenly, then add the vanilla sugar

   

5. 5 Continue to beat evenly

   

6. 6 Pour the milk into a small pot and heat until slightly boiling

   

7. 7 Then slowly pour into the egg batter, making sure to stir while pouring

   

8. 8 Mix until evenly

   

9. 9 Add coffee wine and stir evenly; at this time, the oven starts to preheat at 160 degrees

   

10. 10 Sift the custard twice

    

11. 11 Then pour the caramel sauce into the mold that has solidified; if there are bubbles on the surface, scoop them out

    

12. 12 Place the mold on a baking tray lined with kitchen towels, fill the tray with boiling water, and place it in the middle and lower rack of the oven

    

13. 13 Bake for 40~50 minutes; be sure to cover the surface of the mold with tin foil before starting to bake

    

14. 14 Take out and cool

    

15. 15 Score the pudding around the edge of the mold

    

16. 16 Take a small plate and cover it on the surface of the mold

    

17. 17 Flip the two together. When you see caramel flowing out from the edge of the mold, slowly lift the mold to release it

    

18. 18 Can be eaten directly or refrigerated before eating