Cassida Caramel Pudding-You Are Foodie

By Barbara
28

Cassida Caramel Pudding

Pudding is the transliteration of English pudding. In short, it generally refers to the food that is solidified into a solid form from a paste like material. Specifically, we can say that pudding is a semi solidified dessert suitable for eating after refrigeration.A few years ago, when I first came into contact with baking, I also made caramel pudding, but I didn't have much experience at that time. The caramel was not cooked well. The final product condition can be imagined. Although the taste was good, I just couldn't see people in that shape... This time I was ashamed of myself. I finally made a beautiful Caramel Pudding~Material: (3 9.5*7.5*5cm pudding cups)Caramel sauce: 30g water, 70g fine granulated sugarPudding: 450g milk, 125g egg liquid, 2 egg yolks, 30g vanilla sugar, 10ml coffee wine

Main Ingredients

Auxiliary Ingredients

berry sugar 70g
water 30g

1. pay attention to the heat when cooking caramel sauce, especially after Caramel starts to change color, or it will be overcooked accidentally, and caramel will quickly harden and become bitter;2. after the pudding liquid is prepared, it must be screened, otherwise the baked pudding will not be fine;3. the metal mold was used to bake the pudding this time, with good thermal conductivity, so kitchen paper towels were padded at the bottom of the mold during the water bath, so as to prevent holes at the bottom during the baking process;

Step 1 . Make caramel sauce: pour water and fine granulated sugar into a small pot and heat it over high heat until it boils

Step 2 . Turn the fire down and continue to heat until the syrup turns light brown. Turn off the fire when there is a slight smoke

Step 3 . Pour the prepared syrup into the prepared mold immediately and set aside to cool and solidify

Step 4 . Pour the egg and yolk into the basin, stir well, and then add vanilla sugar

Step 5 . Continue to stir evenly

Step 6 . Heat the milk in a small pot until slightly boiling

Step 7 . Then slowly pour it into the egg paste, paying attention to stirring while pouring

Step 8 . Until the mixture is even

Step 9 . Add coffee wine and stir well; At this time, the oven begins to preheat at 160 degrees

Step 10 . Sift the custard twice

Step 11 . Then pour it into the mold where the caramel sauce has solidified; If there are bubbles on the surface, it needs to be scooped out

Step 12 . Put the mold into the baking pan with a layer of kitchen tissue, fill the pan with boiling water, and send it to the middle and lower layers of the oven

Step 13 . Bake for 40~50 minutes; Pay attention to cover the surface of the mold with tin foil before baking

Step 14 . Outgoing cooling

Step 15 . Cut the pudding at the edge of the mold along the edge

Step 16 . Take a small plate and cover it on the surface of the mold

Step 17 . Turn them over together. When you see Caramel flowing out of the edge of the mold, slowly lift the mold to demould

Step 18 . It can be eaten directly or after being refrigerated

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