How to make caramel custard

If we want to eat healthily, we need to cook our own meals. Only in this way can we be healthy. For this reason, I will first talk about how to make caramel jelly.

1. Soak the gelatin sheets in cold water until soft, and apply salad oil or butter on the mold to facilitate demoulding. Heat 50g sugar on low heat until caramel color

2. Pour hot water immediately and mix well to make caramel water

3. Add 2.5g softened gelatin sheets and stir until melted

4. Pour the mixture in step 3 into one-third of the mold and place it in the refrigerator until it solidifies.

5. Mix the milk and fresh cream, heat over low heat, and turn off the heat when it is about to boil.

6. Beat the egg yolks and sugar until they turn pale.

7. Pour the hot milk in three times, stirring evenly each time before pouring in the next time.

8. Add the mixture from step 5 back to the pot, heat over low heat while stirring, turn off the heat when it becomes a little sticky, add lemon juice and stir evenly.

9. Finally, add the remaining 7.5 grams of softened gelatin sheets and stir well. Take out the solidified step 4, pour the mixed juice with the gelatin sheets into the mold with the solidified caramel bottom, put it in the refrigerator and refrigerate until it solidifies.

Seeing this, don’t be scared by the method of making caramel jelly described above. Although the process is a bit longer, it is very coherent when actually done. So just do it while it is still fresh in your memory.