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This recipe guides you through making a wonderfully smooth and creamy caramel bread pudding using simple, everyday ingredients. By reducing the milk and straining the custard, you achieve a silky texture that's steamed to perfection and topped with a luscious caramel sauce.
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Soak bread cubes in boiled, sweetened, and reduced milk; let it cool. → Prepare caramel sauce and pour it into a mold. → Blend the cooled bread mixture until smooth, then combine with a whisked egg and vanilla mixture. → Strain the custard into the mold, cover with foil, and steam for 30-35 minutes. → Cool completely, then chill in the refrigerator for 2 hours before unmolding and serving.
Soak bread cubes in boiled, sweetened, and reduced milk; let it cool. → Prepare caramel sauce and pour it into a mold. → Blend the cooled bread mixture until smooth, then combine with a whisked egg and vanilla mixture. → Strain the custard into the mold, cover with foil, and steam for 30-35 minutes. → Cool completely, then chill in the refrigerator for 2 hours before unmolding and serving.
This recipe guides you through making a wonderfully smooth and creamy caramel bread pudding using simple, everyday ingredients. By reducing the milk and straining the custard, you achieve a silky texture that's steamed to perfection and topped with a luscious caramel sauce.
Take two slices of bread, trim off the crusts, and cut the bread into small cubes. Place them into a bowl.
In a pot, combine 500 ml of milk and 50 grams of sugar. Bring it to a boil on medium flame and simmer until the volume is reduced by about half. This will result in a creamier pudding.
Pour the hot, reduced milk over the bread cubes. Stir gently to ensure all the bread is soaked. Set aside to cool down to room temperature.
To make the caramel, add 50 grams of sugar and 30 ml of water to a clean pan. Cook on medium heat without stirring until the sugar melts and turns into a golden amber color.
Immediately pour the hot caramel into your pudding mold. Swirl the mold to evenly coat the bottom. Set aside.
Boiling the milk until it reduces by half is a key step for achieving a richer and creamier pudding.
When making caramel, do not use a high flame as it will burn quickly and become bitter. A medium flame provides better control.
Straining the final custard mixture before pouring it into the mold is essential for removing any lumps and ensuring a silky, smooth texture.
Chilling the pudding for at least 2 hours is necessary for it to set properly, which makes unmolding much easier.
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