Cream Caramel Caramel Custard red wine


Cream Caramel Caramel Custard red wine

Food Material List

  • 1 Granulated sugar 100g
  • 2 water 25g
  • 3 Egg 2
  • 4 Granulated sugar 25g
  • 5 milk 250g
  • 6 vanilla powder Few

Operational steps

  • 1 Pour the sugar and water for caramel into the pot.
  • 2 Heat the pan over the fire, stirring continuously until brown.
  • 3 Pour Caramel into the bottom of the pudding mould
  • 4 Add sugar to eggs and mix well.
  • 5 Heat milk, add vanilla extract and boil until slightly boiling.
  • 6 Slowly pour the milk into the egg mixture and mix well.
  • 7 Sift the egg juice into the pudding cup. If there are any remaining bubbles, you can smash them with toothpicks. Its okay to have a little bubbles. The treated pudding is very slippery.
  • 8 I use warm water for filling the baking tray.
  • 9 Preheat oven 180 degrees, middle and lower layers, 25 minutes

Tips

Tips for small meat: 1. When demoulding, use toothpick to scratch on the edge of the mould for a week and gently buckle to demould;
2. When boiling milk, its better to dip it in with vanilla stick, without vanilla stick, just like me, it can be replaced with vanilla essence. If you dont put vanilla essence in it, you may have the smell of eggs, which is not so fragrant, the taste will be greatly discounted;
3, before pouring into the mold, sieving the egg milk can make the pudding taste more slippery;
4, the amount of pudding I put into the pudding mold has not been fully poured, the amount of pudding can be based on their own pudding mold. Double the size;
5. If you dont have an oven, use a steamer. It should be OK.

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Healthcare food category

Snack, Braise, Creative dishes, Children, Teenagers, Japanese cuisine, Halogen, Guangdong Characteristics


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