Cream Caramel Caramel Custard hard
Published Jun 4, 2022 at 10:43am ET
Family background props too few, took a very strange melon to attract the eye!!!
Food Material List
- 1 Egg Two
- 2 milk 250g (250ml)
- 3 Sugar 30-60g (according to your preferences)
- 4 Caramel:
- 5 Sugar 75g
- 6 water 30g
- 1 Add about 45g sugar to the milk and heat it for one minute. Cool it aside. OBJECTIVE: To melt sugar granules.
- 2 Caramel is prepared during hot milk. Put sugar in a dry pot and dissolve it over medium heat (the big fire is easy to scorch, the taste is bitter). After melting to no sugar granules, turn down the heat and add warm water of about 60 degrees (I am not sure about the temperature of this step, I use super-cooled water to boil warm water, which makes little difference). Note that the sugar water will splash a little, pay attention to controlling the temperature. Sugar coagulation is normal. Dont worry. Cook and stir until it dissolves completely. (The last one is after adding water)
- 3 When caramel is poured into the container to cool, the color is bitter on the darker side and sweet on the lighter side, depending on the sugar color before adding water, which has little effect after adding water. Caramel is liquid.
- 4 Egg juice forgot to take pictures. Lets synthesize one step. Beat two eggs and pour them into the milk. Sift through the filter three times. Slowly pour the egg liquid into the bottle along the wall of the cup (because my caramel is liquid and cant be poured directly). Dont worry if the caramel is involved in the egg juice. It will separate naturally after 5 minutes. Then put it there for an hour and a half. Im in a hurry. Ill bake it in 5 minutes. There will be bubbles T^T
- 5 Put it in a water-filled baking pan and the water is half the depth of the egg liquid. Preheat oven to 170 degrees and bake for 35 minutes. If you poke it with chopsticks, it will be OK without egg juice on the chopsticks. My oven is very big and the temperature is not enough, so I adjust it higher.
- 6 This step is not necessary: I like the top layer of the skin of the egg tart, which is super delicious and has wood. So in the end, I like to turn on the fire, bake for a few minutes, and turn off the fire when the spot is burnt!
- 7 My oven is not very good, inadequate standing time, a lot of bubbles, but the taste is very good oh! Well, if you want to bake pudding with less bubbles, remember to hold it for more than half an hour.
- 8 Tiger skin oh!!!
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Healthcare food category
Snack, Meat 1, Creative dishes, Children