Ingredients
egg
2 pieces (about 100 grams after shelling, if you like tender pudding, you can also add 1 egg)
Salt
A little bit (put it in eggs, save it)
milk
None
condensed milk
40 grams (20 grams of white sugar can be used instead)
Caramel solution
Appropriate amount (20 sugar 10 cold water 15 hot water, see the caramel liquid recipe for details)
How to make a caramel pudding 🍮 light cream version
- Pour the caramel solution into the bottom of the container and set aside. You can also put it in the refrigerator and refrigerate for a while to let the caramel liquid solidify a little.
- Add a little salt to the egg and beat it evenly, and don’t make too many bubbles with too much effort. Remember, the function of salt here is only to enhance the taste, not to make it salty.
- Heat the milk and condensed milk or white sugar until the sugar melts and stir well.
- Pour the milk into the egg liquid and start pouring it slowly, stirring it evenly while pouring it.
- Sieve and pour it into a caramel container. It can be screened 1 to 3 times, or it cannot be screened.
- Baking: Water bath method, middle and lower layers, 160 degrees for 30 minutes. The container is covered with tin foil or an unsealed bakeable lid, such as a porcelain plate or cake mold. After baking, separate the edges of the pudding from the container wall with a spoon or knife, cover a plate on the container, then turn the whole thing upside down, shake the container that contains the pudding and let the pudding fall onto the plate. The caramel pudding is ready and it is perfect to eat! 😋
