The smooth pudding of the palate is the sweetest taste bud memory of many people in childhood. The sweet aroma of eggs, milk and caramel makes people fall in love with it. Generally, the puddings that are commercially available always add a lot of spices and pigments. Only the puddings that are made by hand can be used to experience the taste of real ingredients. This time, the granules of cooked glutinous rice QQ are added to the smooth caramel pudding. The taste is more abundant, and each mouth is sweet and satisfying. . . In the cool summer season, I believe that no one is willing to resist such a cool and delicious dessert ^_^
1) Drain the water from the cooked glutinous rice extracted from the glutinous rice water for use. (Please refer to https://www.xiachufang.com/recipe/1104321/) for the glutinous rice water practice. 2) Add 30 grams of white sugar to the hot milk, stir and melt, and let cool. 3) Add eggs to the milk and mix well.
The stirred milk egg liquid is sieved three times to make the taste more detailed. Mix the cooked glutinous rice into the milk egg liquid for use.
Pour 60 grams of white sugar and 20 grams of water into a small pot and heat over medium and small heat. When the sugar water is heated and melted, and a white bubble is produced, and finally turned into a light amber, the fire is immediately turned off. Pour the caramel liquid into the pudding mold while hot (the caramel liquid will solidify)
After the caramel solution has solidified, the milk egg liquid is also poured into the pudding mold. Put the pudding mold in the baking tray and pour some hot water, almost half the height of the mold. Bake the baking tray in an oven that has been preheated to 180 degrees for 25-30 minutes until the pudding solidifies. (When time is up, shake the mold gently to see if there is any liquid shaking. If it is not, you can release it.) The baked pudding is cooled and covered with plastic wrap. The mold is demolded before consumption, and the flavor is best after refrigerating.