How to make caramel cream pudding

Most diseases and cancers are closely related to our diet, so for the sake of health, we must pay attention to this aspect of diet. For the sake of your health, stop eating out so often. For the sake of health, I would rather spend more time doing it myself. In order to help you do it more smoothly, I will first introduce the method of making caramel cream pudding.

1. Pour sugar and cold water into the pot, do not move the pot, and heat on low heat until caramel color appears around it.

2.12 Turn the pot to heat evenly, and slowly cook it into a sticky, bitter-smelling, darker caramel liquid. Quickly add boiling water and stir evenly (note that when adding boiling water, the heat may splash out, so be careful not to get burned)

3.21 Quickly pour the caramel liquid into the mold and wait until it solidifies.

4. Pour the milk and whipped cream into the pot, add the vanilla bean seeds to the milk and the pods together, simmer until almost boiling, turn off the heat, and remove the vanilla pods.

5. Beat the eggs and egg yolks into egg liquid

6.1 Stir and mix evenly into pudding liquid, sieve twice

7.2 Slowly add to the milk (add in batches, stirring evenly each time before adding the next batch)

8. Add rum and mix well

9. Pour the pudding liquid into the cooled and solidified caramel, put it in a baking tray, and pour 2CM of boiling water into the baking tray.

10. Preheat the oven to 150 degrees in the middle layer for about 40 minutes. After cooling, put it in the refrigerator and refrigerate before unmolding and eating.

After reading the editor’s introduction, you should be very interested in this caramel cream pudding! Don’t be afraid of failure. Let’s go to the kitchen and try it. If it fails, you can try again a second time!