Crispy Caramel Pudding

Overview

I really like caramel pudding, especially its texture, so the first thing I did when I bought an oven was to make caramel pudding. The pudding bought from outside always has a strong vanilla flavor. Later, when I made it myself, I added vanilla pods and found that it couldn’t achieve that flavor at all. It’s better to eat it yourself and make it yourself

Tags

• baking
• dessert
• children
• afternoon tea
• pudding
• birthday
• cream
• egg
• sugar
• vanilla sugar
• milk
• water

Ingredients

Steps

1. 1 .Find a small milk pot, put 60g of white sugar and 70g of cold water. I saw some people said to use hot water to cook the caramel. I have tried both, and I feel there is no difference. The only difference is that the hot water is used for a slightly shorter time. Do not stir with a spoon. When the pot bubbles and turns caramel color, shake the milk pot left and right to make the color evenly distributed

   

2. 2 Pour it into the bottle, and be quick, because it will solidify in a while

   

3. 3 Wash the milk pot, then add 750ML milk, 200ML cream and 20g vanilla sugar and cook until it reaches about 60 degrees

   

4. 4 Beat two eggs evenly, wait for the milk to cool down and then pour it into the egg liquid, then filter it through a mesh sieve twice

   

5. 5 Pour the milk into the pudding bottle, put it on the baking sheet, put hot water on the baking sheet, I pour the hot water about two-thirds of the baking sheet each time, 150 degrees, preheat. After 30 minutes, use chopsticks to poke it and there will be no sticking. Wait until it cools down and put it in the refrigerator

   

6. 6 There is a layer of crust on top, which tastes very good. There is smooth pudding in the middle and caramel on the bottom