Milk egg custard (milk stew)

Everyone says that pudding is too troublesome, so make a three-minute milk egg custard, if you don't want to make caramel, just make milk egg custard, which is easier to operate

Ingredients

Caramel

Castersugar 40 gram

Coldwater 6 gram

Hotwater 15 gram

Milkcustard

WholeEggWash 85 gram

Eggyolk 20 gram

Milk 200 gram

Castersugar 20 gram

Cooking Instructions

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
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
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
It starts to change color, and at this time immediately weigh the hot water
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
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
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
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
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
Pour 10 grams into each cup and shake well
Let's make the pudding liquid while the caramel is allowed to cool
If you don't want to make caramel, just start here: two small eggs and one large yolk add caster sugar
Stir to combine
Add the milk and stir to combine
Sieve for the first time
Sift a second time
The third time it is sifted into the measuring cup
By this time the caramel had already set
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
Pour it all and boil the water over high heat
Cover with plastic wrap and poke a few holes with a toothpick
Steam on high heat for 10 to 15 minutes, run in on each stove by itself, and simmer for 3 minutes
The golden color is very tempting and can be eaten straight with a spoon
Upside down
Glide to the point where it's reflective
The dessert caramel milk custard (caramel milk pudding, milk stew) is ready in three minutes