How to make cr me br l e How to make cr me br l e?

Let's start with the ingredients you need:

300 grams of fresh milk, 80 grams of white sugar, 4 eggs 4, first put 40 grams of cold water in the stew pot, and then put 60 grams of white sugar to boil caramel, do not stir first, wait until the white sugar is completely melted and then keep stirring, boil caramel over medium-low heat, turn off the heat when it is soy sauce color 4, first put 40 grams of cold water in the saucepan, and then put 60 grams of white sugar to boil caramel, do not stir first, wait until the white sugar is completely melted and then keep stirring, boil caramel over medium-low heat, and turn off the heat when it is soy sauce color.

6. Beat 4 eggs into a glass bowl and beat them for later use, then put 300 grams of milk in the saucepan, then put in 20 grams of white sugar, heat the white sugar over medium-low heat until it melts, but do not boil, and then pour the milk into the egg liquid and stir well again 7. Filter twice with a fine net, the pudding taste is more delicate, wait until 20 minutes later, the caramel has solidified, and then pour the milk and egg liquid into several containers, pour it until it is full, and then wrap it in plastic wrap and put it in a boiling pan. Steam over medium-low heat for 10 minutes.

8. Shake it after steaming, the pudding has solidified, but it can't be steamed for too long, and there are pores on the surface to indicate that the steaming is old. At this time, turn the steamed pudding upside down on a plate. In this way, a plate of tender, smooth, creamy, and rich crème brûlée is ready9. The vitamin A in crème brûlée can effectively prevent dryness and dullness, making it fair and shiny.

The second approach.

Step 1: First of all, beat 3 eggs and egg whites into a bowl, stir well with a whisk, remember not to overdo it, to avoid air entering and causing bubbles, which will affect the taste. Step 2:

Add granulated sugar to the milk and heat it until it melts, as long as it does not boil, when cooking, keep stirring to prevent it from boiling, stir and stir with vanilla extract until the sugar melts and then sieve for later use. Step 3: Slowly pour the milk into the egg mixture, stirring well while pouring.

The finished pudding liquid is filtered with a strainer, and I filter it at least 5 times, so that the steamed pudding is not easy to bubble.

Step 4: Pour the filtered pudding liquid into the pudding bottle, be sure to filter out the transparent gel inside, then wrap it in plastic wrap, let it stand for 10 minutes, and if there are air bubbles, you can poke it off with a toothpick. Step 5:

Put the sugar in a nonstick saucepan and add water, heat it over low heat until browned, and then add boiling water little by little.

Step 6: After the caramel is boiled, pour it into the mold and let it cool until it solidifies.

Step 7: After the caramel solidifies, gently pour the previous egg liquid into the mold, cover the mold mouth with plastic wrap, and then prick a few small holes. Step 8:

Add water to the pot and boil it, put it in a pudding bottle, use a drawer between the lid and the pot, and steam it through the water, otherwise the pot is completely closed, and the temperature is too high to produce bubbles, and it will be good to steam for about 15 minutes. Remember, the whole time is a small fire.

Step 9: After the crème brûlée is steamed, it will taste better after refrigeration If it is made in winter, it is not necessary Because it is cold enough, the baby cannot eat anything too cold.

The first step is to beat the caramel and set aside, and the eggs are beaten and sifted for later use.

Step 2: Cook the caramel over low heat until melted, then add the egg mixture to make the pudding liquid.

The third step is to pour the pudding liquid into the model and bake it at 150 degrees for about an hour.

Add milk and sugar to a bowl and stir evenly, pour in the egg mixture, stir well, sieve twice and put a few drops of vanilla extract, let stand for half an hour, put sugar in the pot, boil slowly over low heat, boil until caramel color, heat the water; When the caramel is just ready, there will be a lot of bubbles on the surface, turn off the heat, the big bubbles disappear slightly, pour it into a container brushed with oil, and then pour the filtered pudding liquid; The surface of the pudding bowl is covered with a layer of tin foil; Boil water in a pot, add pudding, steam over low heat for 15 minutes; Steam and let stand for 2 minutes, then take out the cooling inverted plate and you can eat.

Caramel pudding, creamy, sweet and tender.

Ingredients: 4 egg yolks, 30 grams of sugar substitutes, 150 grams of pure milk, 180 grams of whipping cream

1.Stir the egg yolk ten generations of sugar well, pour the pure milk-t light cream evenly into the milk pot and heat it over low heat until the edge source is bubbling, pour it into the egg yolk paste, stir well, sieve twice and set aside!

2.Put a big spoon into the mold, put it on the baking tray filled with water, preheat the Hai's wind stove i7 oven at 200 degrees and bake for 30 minutes, when it is baked to 15 minutes, sprinkle some sugar and continue to bake, the skin can be burned!

Delicious and simple afternoon tea dessert.

Mix the sugar with the milk and stir until the sugar is completely melted. Crack the eggs into the milk and stir well. Add sugar and water to the pot, boil over medium-low heat to make small bubbles, and then turn off the heat.

Pour the caramel juice into a quick high-temperature pudding bottle or baking bowl Let it sit for a while and pour in the pudding liquid. Take a deep baking dish, pour water into it, and put the pudding bottle in it, and close the mouth of the bottle with tin foil. Water is best if you can submerge half of the pudding bottle.

Steam oven to 150 degrees to preheat. Steam and bake for 25 minutes. Refrigerate and refrigerate.

Caramel pudding is delicious, prepare the ingredients you need, melt the sugar over low heat, add hot water and stir well, beat the eggs for later use, add the ingredients and stir well, and finally pour the pudding liquid into the model where the caramel has condensed, put it in the oven and steam it, take it out and you can taste it.

My method is to add a little water to the sugar and boil it into caramel, then mix it with egg yolks, whipping cream, and white sugar, then sift it, and finally put the caramel first, then pour in the mixture, and finally put it in the oven.

Heat the rock sugar in a pan and cook until it is syrup, and set aside at the bottom of a bowl. Beat an egg, mix the yolks and whites, add a carton of milk, and add the sugar to taste. Then pour it into a bowl with syrup on the back and steam for 15 minutes.

If you love desserts, you can't miss this crème brûlée, which has a delicate and smooth texture.

Teach you how to make crème brûlée smooth and refreshing.

How do you make crème brûlée?

Teach you how to make crème brûlée smooth and refreshing.

This flaming pumpkin crème brûlée is dyed with sweetness, and then it is the sweetness of pumpkin and the soft and dense aftertaste.

Teach you how to make crème brûlée smooth and refreshing.

How do you make crème brûlée?