French fruit pudding - delicious caramel custard pudding

Overview

Caramel custard pudding is garnished with whipped cream and fruits, and it becomes French fruit pudding. Children and girls like it very much, and the elderly in my family also like it, haha.

Tags

• dessert
• afternoon tea
• blueberry
• caramel custard pudding
• natural vanilla extract
• orange
• red pomelo
• strawberry
• vanilla pod
• warm water
• whipped cream
• cantaloupe
• fine sugar
• milk
• red apple

Ingredients

Steps

1. 1 Warm the pot over low heat and pour in some of the fine sugar;

   

2. 2 When the fine sugar begins to melt, turn the pot to allow the whole thing to heat evenly. When it melts until it becomes transparent, add a portion of the fine sugar and repeat this step 3-4 times;

   

3. 3 Cook until all the fine sugar is melted, the whole thing starts to color, bubbles pop up, and small bubbles start to appear at the bottom, then turn off the heat;

   

4. 4 When the caramel is finished, add warm water. When the boiling situation at the bottom of the pot stabilizes, shake the pot gently to allow the whole thing to blend. If there are any hard lumps, heat them over high heat. Shake to dissolve. Soak the bottom of the pot in a pot filled with cold water. Stir with a spoon until the syrup becomes thick;

   

5. 5 Spoon the caramel sauce into the pudding mold and wait for it to cool and solidify;

   

6. 6 Now let's make the pudding batter; cut the vanilla pod in half with a knife and scrape out the vanilla seeds;

   

7. 7 Beat the eggs with a whisk, add fine sugar and stir evenly;

   

8. 8 Pour milk, vanilla pods and vanilla seeds into the pot, heat until almost boiling and remove from heat;

   

9. 9 Slowly pour into the egg liquid and stir evenly;

   

10. 10 Use a strainer to filter out the impurities and vanilla pods from the eggs;

    

11. 11 Add vanilla extract and stir evenly;

    

12. 12 Pour into a pointed container and pour into the solidified caramel sauce mold;

    

13. 13 Line a deep baking pan with parchment paper, place a pudding mold on it, and pour 60-degree hot water to about half the height of the baking pan;

    

14. 14 Place in a preheated 170 degree oven and bake for about 20 minutes;

    

15. 15 After taking it out of the oven, let it cool down at room temperature. After cooling, cover it with plastic wrap and put it in the refrigerator. Shake the mold gently. If there are no ripples but the whole thing shakes, it means the pudding is ready.

    

16. 16 Place the caramel custard pudding in the center of the porcelain plate, put the whipped cream into a piping bag with a star-shaped nozzle, and pipe drop-shaped cream along the left side of the pudding;

    

17. 17 Arrange various fruits as shown in the picture; peel the oranges and red glaze and cut them into petals; cut the red apples into thin slices into fan shapes; cut the strawberries in half from the middle; cut the cantaloupe into a comb shape about 1 cm thick, and cut the skin to 2/3. The front part of the skin will be slightly bent inward to make it more beautiful.