▽ Learn more about how to make it
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hello everyone!
It’s been a while since I filmed a recipe video this week.
Even after taking a break for a few months, I forgot how to take pictures and upload videos.
I couldn't remember at some point so I stumbled haha.
Anyway, I'm now back in operation:)
This time I tried to film an easy recipe to start with.
It's so easy and simple, so I think it's good to make in the hot summer :)
Make it delicious and enjoy!
▶Ingredients (For 6 100ml pudding jars)
[Caramel Syrup]
15g Water(A)
75g granulated sugar
15g Water(B)
1) Put sugar and water A in a pot and heat over low heat.
2) Boil slowly, without stirring, until the sugar is completely dissolved and turns brown.
3) When the desired color is reached, turn off the heat and add water B gradually. (Be careful of burns from hot steam!)
4) Pour the caramel directly into the bottom of the pudding container before it hardens.
[Custard Pudding]
100g heavy cream
300g whole milk
140g Whole egg
20g Egg yolks
55g granulated sugar
1/3 vanilla pod
1) Add sugar and vanilla bean to milk and heavy cream side and warm to a level where it does not boil. (about 70 degrees Celcius)
2) Beat the eggs and yolk well, then pour in the warmed 1) little by little and mix well.
3) Strain it through a sieve and pour it in the pudding jars containing the caramel syrup.
4) Bake in a preheated oven over a double boiler at 160 degrees Celcius for about 25 minutes.
* If you do not have an oven: You can just steam it on the steamer over very low heat for about 25 minutes.
* Convection oven (Smeg, Unox, etc.): Approximately 25 minutes at 150 degrees Celcius.
5) Cool in the refrigerator for at least 4 hours and then enjoy cold.
* Storage: Can be stored in the refrigerator for approximately 3 days.
instagram : https://instagram.com/jadore________
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