Is pudding jelly? How?

Not jelly. How to make crème brûlée.

Ingredient 1 (a, caramel liquid material).

Caster sugar 60g cold water 25g

The materials marked can be purchased online for material 2 (b, fresh milk and egg pudding material).

2 eggs, 250g fresh milk

30g caster sugar 1 2 tsp vanilla extract.

Method 1Put the caster sugar and cold water in material A into the stainless steel basin, and gently shake the stainless steel basin to make the sugar and cold water mix evenly2Boil the sugar solution over medium-low heat, gently stir it with a spoon, turn off the heat immediately when it is amber, (prepare a wet towel next to it, quickly put the pot on the wet towel to cool down, to avoid the temperature rising all the time, the sugar solution will become too burnt and too bitter), pour it into the mold that has been greased, and turn the cup by hand to make the bottom of the cup evenly form a layer of caramel liquid.

3.Beat 2 eggs first.

4.Put fresh milk + caster sugar in a pot and heat until small bubbles rise. Turn off the heat and add vanilla extract and stir well.

5.Slowly add the boiled milk to the egg mixture, stirring as you go.

6.Stir the eggs and milk liquid well and filter them through a sieve for 7Pour the filtered egg milk liquid evenly into the mold, put it in a deep baking dish, and pour hot water (about 2-3cm into the baking sheet) 8

Bake in an oven that has been preheated to 180 degrees C for 25-30 minutes (when time is up, shake the cup gently to see if there is any liquid still shaking). If not, it can be baked.

Tips: After the pudding is baked, let it cool, and then put it in the refrigerator for 3-4 hours, the flavor is better, and it is smooth and a little Q, which is very suitable for summer afternoons to taste.

The taste of caramel + pudding turns out to be so wonderful, I really underestimate you, it's not just sweet egg custard, you must try it to know!

It's not the same thing, the pudlove is much more delicious.

Here's a recipe for what I like to eat.

Coconut pudding. Ingredients: 350 grams of coconut milk, 150 grams of animal whipping cream, 2 whole eggs, 2 egg yolks, 60 grams of powdered sugar.

Process: 1. Pour the coconut milk into a large bowl, then pour in the whipping cream and mix.

2. Pour in powdered sugar and mix well.

3. Pour the whole egg and egg yolk into a small bowl and beat.

4. Pour the beaten egg mixture into the coconut milk mixture in the second step.

5. Beat evenly with a manual whisk to become a pudding liquid.

6. Sift the pudding liquid 1-2 times.

7. Let the sifted pudding solution stand for half an hour.

8. Pour the pudding liquid into the pudding mold, put the mold into the baking tray, pour hot water into the baking tray (the height of the water should exceed the height of the pudding liquid), put the baking tray into the oven preheated at 165 degrees, and bake for about 30 minutes until the pudding liquid is completely solidified. The baked pudding is even more delicious when refrigerated.

Note: 1. Pudding needs to be bathed with water, and the height of the water is less than half of the pudding liquid (if it can be all over the better), so choose a darker baking tray or a lighter pudding mold. Bake at 165 degrees for about half an hour.

The baking time should be flexibly adjusted according to the size of the mold, and the pudding liquid in the mold can be shaken until the pudding liquid in the mold has solidified and lost its fluidity. If you bake it for too long, the pudding will develop a honeycomb tissue and the taste will become old.

Without coconut milk, you can substitute coconut flour with milk.

Pudding is not jelly, they are very different. First of all, pudding is made from eggs, flour, milk, etc., while jelly is made from carrageenan, konjac powder, white sugar, fruit juice, etc. Secondly, the pudding has a tender and soft taste, the jelly taste is Q elastic, and the jelly is translucent, and the pudding is not transparent.

Pudding and jelly are somewhat similar in appearance, so many people may accidentally confuse them, in fact, there is still a big difference between pudding and fruit leakage jelly, and the materials used to make them are different in the first place.

The raw materials of jelly are usually carrageenan, konjac powder, sugar, fruit juice, etc., while the ingredients needed to make pudding are eggs, flour, milk, fruits, etc. And the jelly is more solid, while the pudding is originally a pulp leak, which needs to be frozen to solidify.

In addition to this, they are also very different in taste. Pudding tastes tender and soft, while jelly is more elastic. The appearance of jelly is usually translucent, and the pudding does not have the slightest sense of transparency.