Cream Caramel Caramel Custard

1. Prepare materials

2. Boil milk, 5 grams of vanilla extract, and 40 grams of white sugar over low heat to around 60 degrees Celsius. Do not boil, gently stir the bottom of the white sugar until it melts, otherwise large bubbles will be produced!

Beat 3.3 whole eggs and 1 yolk, slowly pour the slightly cooled milk into the egg mixture, stir and pour without too much force, as it may cause too many bubbles in the milk!

4. Sift the pudding twice and remove the egg white gluten!

5. Prepare the pudding liquid for later use

6. Caramel section: Put 30g of cold water and 100g of granulated sugar into a pot, simmer over low heat, do not touch it before boiling, and do not stir with a spoon or the like!

7. This recipe can make 6 cups of 100ml pudding! Prepare six heat-resistant baking cups and six pieces of aluminum foil, and place a baking tray underneath!

8. Cook until it turns slightly yellow and shake the pot, do not use a spoon! When it turns brown, pour 25 grams of boiling water into the pot at once (be careful, it may splash), bring to a boil, turn off the heat

9. When the caramel bubbles disappear, be sure to pour them into a baking cup while it is still hot. A thin layer is enough, shake the baking cup slightly, and spread it flat!

10. My color is a little dark, so everyone should make good use of the time and pay attention to the color of the caramel when making it!

11. Once the caramel in the cup has set, pour in the pudding solution

12. Wrap it with tin foil. I only wrapped three baking cups so that everyone can compare the effects!

13. Pour at least 1 centimeter of hot water onto the baking tray (water bath method: this is to keep the air inside the oven moist)!

14. Preheat the oven in advance: heat up and down to 160 degrees Celsius for 35 minutes! Place it on the bottom layer of the oven (slightly different from each oven, please pay attention to it) and gently shake it. If no liquid flows out, it is fully cooked!

15. The left side is tender and wrapped in tin foil! The ones on the right that are yellowish and have cracks do not have aluminum foil (in fact, the taste is not much different). They must be cooled and refrigerated for 2 hours before consumption for a better taste!

16. It can be placed in a bowl or eaten upside down!