How to make ice cream baked pudding, cr me br l e milk tea?

The preparation of French crème brûlée milk tea is as follows:

Method:1Place the whipping cream and powdered sugar in a container and mix well with a hand blender.

2.Stir in the milk and stir until the powdered sugar is completely melted.

3.Stir together 3 egg yolks.

4.Pour the egg yolk liquid into the previous liquid and stir well.

5.Sift the pudding liquid to remove air bubbles and solids.

6.Then the mold is loaded.

7.Preheat the oven at 180 degrees for 10 minutes, fill the baking tray with hot water, bake: middle and bottom, 180 on top and bottom, bake for 25 30 minutes, and bake until the surface appears caramelized.

I can tell you responsibly that there is no such thing as French milk tea. The earliest milk tea was added to mare's milk or goat's milk when the Mongolians drank crisp tea, and then spread to the Middle East and Europe, so the British later drank tea and milk. However, it is still tea, but it is just a way to drink tea.

The so-called modern milk tea was invented by the two devils in Southeast Asia, and any food wholesale market you go to has caramel milk tea powder and pearl beans. However, those raw materials are quite harmful to the human body, so I advise you not to drink them.

The specific practice and tutorial of secret milk tea.

Ingredients: Lipton tea, milk, pearls, pudding powder (

1: Ingredients: Lipton black tea, milk, pearls, pudding powder (some are sold outside, pearls are 10 yuan, pudding powder is 15, you can eat for a long time).

2: Pudding powder, add hot water (I bought a 1:10 ratio of pudding powder to water) 3:

Stir well with chopsticks and put it aside to cool, and it will become a pudding after a while4: Boiled pearls, steaming hot (if you like Q, you will cook less, if you like rotten, you will cook more) 5, pour milk after the black tea is boiled (the proportion of milk tea is adjusted according to your taste) 6: I found a paper cup, which is pearls and pudding.

7: Pour in the milk tea and add sugar according to taste (but no effect is visible) 8: Find a transparent lunch box for the rest.

According to my taste, generally 1 bag of tea leaves makes 2-3 cups of milk tea.

Alas, do it yourself? It's better to go to the school gate and buy it. I'll lend you money, 7 cents, hehe. The answer is me.

Caramel ingredients: 50 grams of coarse sugar (caster sugar is also available), 1 tbsp water, 20 grams of hot water.

Pudding ingredients: 2 eggs, 40 grams of caster sugar, 250 grams of milk, a little vanilla powder.

Method: 1. Put the sugar and water in the pot and shake the pot while heating, and you can remove from the heat when you see the sugar change color (the residual temperature of the pot can make the color of the caramel darker).

2. Add hot water to the caramel material (be careful not to be scalded by the hot water when adding it).

3. Pour the caramel into the pudding mold while hot.

4. Add sugar to the eggs and stir well with a stirrer (rub the stirrer against the bottom of the bowl when stirring with a stirrer).

5. Mix the milk with vanilla powder, put it on the fire and heat it to a slight boil.

6. Slowly add the heated milk to Method 4.

7. Stir the milk and egg mixture well.

8. Take a clean container and filter the prepared pudding liquid twice.

9. Pour into the pudding container filled with caramel (be sure to wait for the caramel to cool completely, if it doesn't feel very cold, you can put it in the refrigerator).

10. Preheat the oven to 160°C and bake for 50 minutes, gently press the surface of the pudding with your fingertips to solidify and be elastic.

1) Ingredients: Lipton black tea.

Milk, pearls, pudding powder (some are sold outside, pearls are 10 yuan, pudding powder is 15, you can eat for a long time) 2: Pudding powder, add hot water (I bought a ratio of pudding powder to water 1:10) 3: Stir well with chopsticks and put it aside to cool, and it will become a pudding by itself after a while.

4: Boiled pearls, steaming (Xiliang Youye Huan Q will cook less, if you like rotten, you will cook more) 5, pour milk after the black tea is boiled (the proportion of milk tea is adjusted according to your own taste) 6: I found a paper cup, and the side of the grinding is pearls and pudding.

7: Pour in the milk tea and add sugar according to taste (but it doesn't look like the acorn has an effect) 8: Find a transparent lunch box for the rest.

According to my taste, generally 1 bag of tea leaves makes 2-3 cups of milk tea.

Ingredients: Pudding.

2 eggs.

Sugar 70g milk 250ml

Caramel water 30g

Sugar 60g milk tea Black tea bag 1 bag (2g).

Milk 45g

Whipping cream (no substitute with milk) 10g

Sugar: 10g, boiling water, 100g

To prepare the crème brûlée milk tea.

Pudding Sugar is mixed with milk and heated over low heat while stirring until the sugar is completely melted.

Beat the eggs. Pour in step 1 little by little, stirring well as you pour.

Sieve twice and set aside.

Caramel Pour the water and sugar into a saucepan, heat over low heat until amber, turn off the heat and quickly pour in the hot water. At this point, the caramel will boil violently in the pan.

Pour a little odorless oil into the mold (if you don't use the smelly one, it's not a big deal), and wipe it clean with a kitchen paper towel (if you don't have it, use an odorless napkin) to wipe it clean, so that there is oil in the inner wall of the bowl, and there is only a little oil star with the naked eye. Pour in the caramel.

Start by gently scooping in a spoonful or two, at which point the caramel will faint a little.

Slowly scoop in a few more scoops, finishing with a gentle pour. There may be bubbles on the surface, and it doesn't matter if you poke it or not, anyway, it will be added to the milk tea in the end.

Cover the surface with tin foil, spread a cloth on the bottom of the pot, and carefully put the mold in. Pour in room temperature water (tap water) and add to half the height of the mold. Cover and cook over low heat for twenty minutes.

Add the whipping cream, milk and sugar and stir to combine.

Take out a portion of the pudding and loosen it roughly.

Pour in the milk tea and stir well.

Pour into a cup and you're done!

Preface. Bao Dad made cheese pudding two days ago because of more gelatin so harder than the average, filled with 4 200ml pudding bottles, only ate 1 and a half he refused to eat again, every day open the refrigerator to look at the 2 and a half bottles of cheese pudding I am worried, as a thrifty mother, Yu Ji waste is so shameful, how to have to eliminate this pudding, Bao Dad has made banana milk ice cream before, the ingredients are not much different, so this ice cream was born, not frozen by Bao Dad wiped out a bottle, the taste is really good.

Material. Ingredients: 500ml cheese pudding, 1 banana;

Excipients: Milk.

Banana cheese pudding ice cream.

Place 500ml of cheese pudding in a blender.

Break the bananas and put them in a blender.

Add milk to taste.

Stir into a milkshake shape.

Pour into molds.

Cover and cover the plum and freeze.

I poured the excess into the baking bowl, taking care to cover the baking bowl with baking paper.

You can enjoy it after freezing for about four hours, because the cheese pudding is cooler when taken out of the refrigerator, and the ice cream liquid is thicker than the milkshake, and it is cold and cold, so it tastes good to eat directly without freezing.

First, the main ingredient of the ingredients.

50g of sugar, 2 egg yolks.

Second, the method steps.

1.Put 50 grams of sugar in a pot and dissolve over low heat.

2.When it melts into a dark color, add hot water and stir it, this is caramel.

3.Pour the caramel into the prepared container and put it in the refrigerator to refrigerate for a while.

4.2 egg yolks, 240 grams of milk, 50 grams of QQ sugar, put one piece. Just dissolve the QQ sugar through water (egg yolk + milk + QQ sugar in a container, then put it in a pot with water, boil the water, turn off the heat, keep stirring, and the QQ sugar will dissolve).

5.Strain and pour into a container with caramel. After 3 hours in the refrigerator, it will be fine. When taking the pudding, use a toothpick to turn it around, buckle the mold on the plate, or cover it with a hot towel for a while, and then remove the mold.

Ingredients. 4 eggs 45 grams of caster sugar.

500 grams of milk.

Accessories. 125 grams of caster sugar 25 grams of cold water.

90 grams of hot water.

Oven-free crème brûlée [super easy] preparation steps.

1.Crack the eggs into a large bowl and add the granulated sugar.

2.Stir until the sugar is combined with the eggs.

3.Heat the milk in the microwave, warm it, slowly add it to the egg mixture, stir until the sugar melts, sift and set aside.

4.Now to make the caramel: pour granulated sugar into the pot, add 25 grams of cold water, heat over minimal heat, no need to stir, until the sugar water rolls to amber (it smells burnt but not mushy), turn off the heat and immediately pour in 90 grams of hot water (be careful that it will splash yourself), stir well, pour a spoonful of caramel into each small bottle to cool.

5.Pour the finished custard into a bottle with caramel, fill it for 9 minutes, close the lid and steam for 20 minutes.