Pure milk, QQ sugar (any taste), granulated sugar, 1 egg yolk
1 Make the caramel: Pour water into a pot, add in granulated sugar and keep stirring. Turn off the heat when it turns amber
2 Pour the caramel into a mold and refrigerate it.
3 Place the milk, beaten egg yolks and QQ sugar into the pot. Turn on the fire and stir continuously until the QQ sugar melts (the milk must not boil!)
4 Take out the mold, pour in the milk that has just been made and place in the refrigerator when it is cold. Take it out the next day and take the pudding out of the mold. Enjoy!
2.Caramel Baked Brûlée
2 cups of animal high-fat whipped cream, vanilla bean pods (or 1 teaspoon of vanilla paste), Salt, 1/8 teaspoon of egg yolk
4 pieces of white granulated sugar, 1/4 cup of fine granulated sugar (for surface decoration), fresh fruit (for surface decoration)
1 Preheat the oven to 300℉/150℃, place a kitchen paper towel on the bottom of the baking pan and boil a pot of boiling water for later use
2 Heat up the whipped cream and vanilla pods in a thick-bottomed soup pot on low heat and cook until they are
tiny bubbles appearing on the side of the pot. Let it cool slightly from the heat
3 Whisk the egg yolk, sugar and salt in a medium bowl with a hand-held whisk until the color turns white and fluffy
4 Take out the vanilla pod and discard. Add in warm whipped cream to the egg yolk a little at a time and stir until the milk and egg are mixed.
5 After filtering the milk and egg liquid, pour it into a small baking pot evenly. (70% to 80% full)
6 Add in hot water to the side of the baking tray about 1/2 height of the baking pot, put it into the 300℉/150℃ oven and bake for about 30~35 minutes
7 Make sure the edges are solidified and the middle is soft and tender ※ If you choose a baking cup with a small surface area and a deeper depth, remember to extend the baking time
8 Take the baking cup out of the oven and let it cool at room temperature. Cover with plastic wrap and refrigerate for 4 hours or until they are fully iced.
9 Sprinkle granulated sugar evenly on the surface before eating, use a kitchen spray gun to slowly roast the sugar granules into golden caramel and then put the fruit on it.
3.Caramel Apple Toast Pie
6 inches of Square mold and round mold, 2 slices of toast, 150cc of milk, 2 eggs, 1t of vanilla extract, 1t of cinnamon powder
One apple (large), 50g of brown sugar, 30g of fine sugar, 3T of corn flour
1 Peel and slice a large apple. Place the 50g of brown sugar, 30g of fine sugar and 3T of corn flour to melt. Stir evenly and cook until the apple softens
2 Cut the two slices of toast into cubes. Add in two eggs, 150cc of milk, 1t of vanilla extract, 1t of cinnamon powder and mix well
3 Place the toast into the mixing bowl, mix well and leave for five minutes
4 Pour into a mold to flatten and compact. Prepare to bake at 200°C/170°C. The top/bottom oven is the best and you can consider the baking time in your own oven.
5 The decoration can be sprinkled with powdered sugar.
45g of Brown sugar, water, 195g of low-gluten flour, 75g of room temperature butter, 1 teaspoon of sugar
70g of hot milk, 40g of sugar, 70g of fresh cream, 70g of eggs
1 Add in water, softened the butter and place the low-gluten flour into a basin. Knead the dough until soften
2 Divide the dough into 12. Add in the egg tart mold with random thickness
3 Melt the sugar with hot milk and let it cool
4 After the eggs are beaten, add in the cream and cool sweet milk
5 Sift the mixture twice and bake at 200 degrees for 15-20 minutes
6 Bring it out, let it cool for a while and enjoy
5.Caramel Custard Cake Roll
3 eggs, 65g of sugar, 50g of low-gluten flour, 12g of honey water, 120g of fresh cream, 12g of sugar, 30g of cranberry
15g of rum, half a vanilla pod, 4g of low-gluten flour, 4g of corn flour, 1 egg yolk, 120g of milk, 20g of sugar, 1 spoon of sugar
1 Prepare a slice of cake roll
2 Squeeze a layer of custard sauce on the cake roll, smoothen it and sprinkle with a small spoonful of sugar
3 Use a torch to burn the sugar slightly
4 The super charming caramel-flavored caramel custard roll is now complete! All that’s left is to decorate it!