This classic dessert is Creme Caramel in English, some translated into caramel pudding in Chinese and some egg pudding. It is said that this kind of caramel pudding originated in France, then spread to Spain, and then brought to America with Spanish colonialism... Every time a friend came to eat, I would make caramel pudding beforehand for fear of not having enough time to cook dessert, so that I would not spend the whole night in the kitchen.....
Food Material List
- 1 cream 240ml
- 2 milk 120ml
- 3 vanilla bean One
- 4 Egg Three
- 5 Sugar 3tsp
- 6 salt 1g
- 7 sugar 100g
- 1 Ingredients: 240 ml butter, 120 ml milk, vanilla pods, 2 large eggs + 1 yolk, 3tsp sugar, a pinch of salt, 100g sugar
- 2 Firstly, cut the vanilla pods in half, take out the vanilla seeds, and heat the pods, butter, milk and a pinch of salt to the boiling point, then leave them standing
Note: The reason for doing this first is that the vanilla flavor can be fully integrated.
- 3 Then make caramel syrup
put 100g sugar into a small pot, add 3-4 spoons of cold water, heat with medium fire, you can see the sugar melt completely, then continue to heat with medium and small fire, the color of the syrup slowly darkens until the coffee color, immediately pour into the prepared mold, thin layer. Note
1. Boiling syrup can not be stirred with a spoon, but shake the pot at most, otherwise sugar will crystallize instead of caramel syrup
2. This process should be watched throughout, because the time from the beginning of discoloration of syrup to heating is too long and the burning will be shorter than ten seconds.
- 4 The syrup became darker, and most of the bubbles were dense bubbles.
- 5 Five
- 6 Then whisk the eggs with sugar;
then slowly add the milk, stirring
note: take out the vanilla pods
- 7 After mixing uniformly, the mould is injected slowly.
- 8 Add boiling water to the container, bake at 180 degrees in oven for 35-40 minutes or so
and then refrigerate, demould and eat!
- 9 Nine
- 10 Dense herb seeds!
- 11 The vanilla pods used to make this dessert are the key. The top pods in Madagascar weigh 5g each.
- 12 Thank you for your support. Welcome to Watson: Manbukitchen
Welcome to pay attention to Wechat: Manbukitchen
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