Cassida Caramel Pudding

Pudding is the transliteration of English pudding. In short, it generally refers to the food that is solidified into a solid form from a paste like material. Specifically, we can say that pudding is a semi solidified dessert suitable for eating after refrigeration.A few years ago, when I first came into contact with baking, I also made caramel pudding, but I didn't have much experience at that time. The caramel was not cooked well. The final product condition can be imagined. Although the taste was good, I just couldn't see people in that shape... This time I was ashamed of myself. I finally made a beautiful Caramel Pudding~Material: (3 9.5*7.5*5cm pudding cups)Caramel sauce: 30g water, 70g fine granulated sugarPudding: 450g milk, 125g egg liquid, 2 egg yolks, 30g vanilla sugar, 10ml coffee wine

Main Ingredients

• Coffee wine 10ml
• Vanilla sugar 30g
• yolk 2
• Egg liquid 125g
• milk 450g

Auxiliary Ingredients

• berry sugar 70g
• water 30g

1. pay attention to the heat when cooking caramel sauce, especially after Caramel starts to change color, or it will be overcooked accidentally, and caramel will quickly harden and become bitter;2. after the pudding liquid is prepared, it must be screened, otherwise the baked pudding will not be fine;3. the metal mold was used to bake the pudding this time, with good thermal conductivity, so kitchen paper towels were padded at the bottom of the mold during the water bath, so as to prevent holes at the bottom during the baking process;