Ingredients for French Caramel Pudding:
– 20g sugar
– 2 egg yolks
– 50ml fresh milk
– 100ml heavy cream
Method for French Caramel Pudding:
1. Measure out the ingredients.
2. Beat the egg yolks, not to whip them.
3. Heat the milk in a saucepan, add sugar.
4. Add heavy cream.
5. Stir continuously until it boils.
6. Slowly add the mixture to the egg yolks, stirring well.
7. Finally, slowly pour in the milk, stirring to obtain a well-mixed pudding liquid.
8. Strain the pudding liquid.
9. The surface of the pudding liquid should be very smooth.
10. Place in a preheated oven, with water in the baking pan, bake at 180 degrees for 25-30 minutes with both top and bottom heat.
11. After baking, let it cool slightly, sprinkle some sugar on the surface.
12. Use a torch to melt the sugar, forming a layer of hard caramel on the surface.
Cooking Tips for French Caramel Pudding:
1. French caramel pudding does not have a fishy taste due to the heating and baking process, and the texture is smooth.
2. Heavy cream will become slightly thicker after boiling, making the pudding liquid thicker, and the baked pudding is similar to steamed egg, but with a rich milk flavor.
3. Pudding requires a water bath baking method, with water filling up to half of the baking pan.
4. Pay attention to whether the surface has a browned color after baking for more than 20 minutes, and choose the color according to your preference. Since I want to make a layer of caramel, I did not bake until it was dark.
5. You can also add some vanilla extract to enhance the aroma.
6. Torches are not professional, and there are many options on online marketplaces.
7. The portion is one large cup or two small cups; if you want more cups, just double the amount.
There are tricks to making delicious dishes, and each of my dishes has its own little secret. You can search for ‘desserts’ to directly view my recipes!
