載入中...
ID: fb52b60a...
This is a nostalgic pudding with a smooth and rich texture, a perfect shape and soft interior, and a sweet caramel flavor, ideal as a dessert after a meal.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
Make the caramel, pour into the mold, and cool. → Prepare the egg mixture and heat the milk mixture. → Slowly pour the milk mixture into the egg mixture and strain. → Bake the pudding in a water bath until set. → Chill, unmold, and serve.
Make the caramel, pour into the mold, and cool. → Prepare the egg mixture and heat the milk mixture. → Slowly pour the milk mixture into the egg mixture and strain. → Bake the pudding in a water bath until set. → Chill, unmold, and serve.
This is a nostalgic pudding with a smooth and rich texture, a perfect shape and soft interior, and a sweet caramel flavor, ideal as a dessert after a meal.
Add 100g sugar and approximately 30cc water to a pot. Heat over medium heat. Do not shake the pot during this time; keep it level to prevent caramel from sticking to the sides of the pot.
When the edges of the caramel begin to change color, gently swirl the pot to mix the sugar water evenly. Continue heating until the caramel turns coffee brown.
Carefully pour in approximately 30cc of hot water, noting that the caramel may splatter.
Pour the caramel into an 18cm pudding mold, spreading it evenly across the bottom. Then, place it in ice water to cool until set.
Crack 5 eggs into a bowl and gently whisk until combined, avoiding over-whisking to prevent too many air bubbles, which ensures a smooth pudding texture.
When making caramel, do not shake the pot until the edges start to change color, then gently swirl to mix.
When adding water to hot caramel, always wear gloves to prevent burns.
When mixing eggs and sugar, gently stir until uniformly dissolved, avoiding whisking to create air bubbles, to maintain the pudding's smooth texture.
Add sugar to the egg mixture instead of the milk; this helps increase the coagulation point of the egg mixture, preventing it from solidifying prematurely from the hot milk.
Straining the egg mixture is to remove chalazae and milk skin, ensuring a silky smooth pudding texture.
Use a kitchen torch or gauze to remove surface bubbles, which will make the pudding surface smoother.
Baking in a water bath ensures even heat distribution and a tender texture for the pudding.
The aluminum foil should be loosely covered to prevent the pudding surface from drying out, not completely sealed.
The pudding can be made as a large one or divided into small cups, adjusted according to personal preference.
The higher the proportion of milk or heavy cream, the smoother the pudding's texture will be.
Please log in to join the conversation and earn XP!
Loading comments...