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這是一道簡單易做的經典焦糖布丁食譜，口感滑順，焦糖甜而不膩。只需幾樣基本食材，即可在家輕鬆製作出美味的甜點。
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Prepare caramel and coat a plate. → Boil milk, reduce, and add sugar; let it cool. → Whisk eggs and vanilla essence into the cooled milk. → Pour the mixture over the caramel and cover with foil. → Steam cook the pudding in a water bath for 45 minutes. → Cool, chill, unmold, slice, and serve.
Prepare caramel and coat a plate. → Boil milk, reduce, and add sugar; let it cool. → Whisk eggs and vanilla essence into the cooled milk. → Pour the mixture over the caramel and cover with foil. → Steam cook the pudding in a water bath for 45 minutes. → Cool, chill, unmold, slice, and serve.
這是一道簡單易做的經典焦糖布丁食譜，口感滑順，焦糖甜而不膩。只需幾樣基本食材，即可在家輕鬆製作出美味的甜點。
In a pan, add 1/2 cup sugar and 1/2 cup water for the caramel.
Cook the sugar and water over low flame, stirring constantly until it caramelizes and turns golden brown.
Pour the hot caramel immediately into a metal plate and swirl to coat the bottom evenly. Set aside to cool.
In another pan, pour 1 liter of milk.
Bring the milk to a boil and let it simmer until it reduces to about half its original volume (approx. 1/2 liter).
Cook the caramel on low flame and stir continuously to prevent it from burning.
Ensure the milk mixture cools to room temperature before adding eggs to prevent them from scrambling.
Cover the pudding plate tightly with aluminum foil to prevent water from entering during steaming.
Chilling the pudding thoroughly (for at least 2-3 hours) is crucial for it to set perfectly and have a firm texture.
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