Milk egg custard (milk stew)

Cooking Instructions

1. The high-temperature resistant plastic pudding cup was bought, the cup body is high temperature resistant, the lid is not high temperature resistant, the lid is only for preservation, a total of 10 cups, the capacity of a cup is 140 ml, non-advertising, you can also use a small bowl at home to do

   

2. If you don't want to make caramel, you can ignore the caramel part, make caramel first, boiling sugar is basically done in one go, and it's not too late to think about it after reading the method: add caster sugar to cold water, and start cooking on medium and low heat, it is medium and low heat, and the most important thing about boiling sugar is not to stir it at all, and don't change the size of the fire

   

3. Water evaporation, I will show you a small amount, if you cook too much, it will overflow, it is very dangerous, try to make the pot big and less sugar, and it is not easy to paste the sugar in a double-layer thickness pot

   

4. It starts to change color, and at this time immediately weigh the hot water

   

5. Soon it will turn brown (the darker the color, the more bitter), remove from the fire, pour hot water, it is easy to burn when pouring hot water, sugar and water vapor will spray out, if you are afraid of burns, it is best to wear cloth gloves, and pay attention to your face, otherwise you will cool down a little and then heat the water

   

6. It doesn't matter if there are lumps, if you have done it and you think that the sugar will definitely clump after manipulation, then the amount of hot water can be added to the original by two grams

   

7. If you pour hot water and immediately form lumps, then you must immediately bring to a boil over low heat, turn off the heat, and use the residual heat to stir and melt the sugar cubes

   

8. It melts quickly, and the bottom line is that it can melt sugar, because there is very little hot water added, and the amount of water will evaporate if you need to return to the furnace to cook

   

9. Show you the caramel liquid, it is very clear, be sure to pour the caramel liquid into the pudding cup immediately, otherwise it will solidify

   

10. Pour 10 grams into each cup and shake well

    

11. Let's make the pudding liquid while the caramel is allowed to cool

    

12. If you don't want to make caramel, just start here: two small eggs and one large yolk add caster sugar

    

13. Stir to combine

    

14. Add the milk and stir to combine

    

15. Sieve for the first time

    

16. Sift a second time

    

17. The third time it is sifted into the measuring cup

    

18. By this time the caramel had already set

    

19. Pour the pudding liquid into measuring cups, about 80 grams per cup, and if you want to eat a little full, just pour in three cups

    

20. Pour it all and boil the water over high heat

    

21. Cover with plastic wrap and poke a few holes with a toothpick

    

22. Steam on high heat for 10 to 15 minutes, run in on each stove by itself, and simmer for 3 minutes

    

23. The golden color is very tempting and can be eaten straight with a spoon

    

24. Upside down

    

25. Glide to the point where it's reflective

    

26. The dessert caramel milk custard (caramel milk pudding, milk stew) is ready in three minutes