LEMBUT BANGET! PUDING CARAMEL!
Caramel
Caramel Custard Pudding
Bahan
Custard:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masukkan gula pasir dan air ke panci, lalu masak dengan api tidak terlalu besar sampai menjadi karamel berwarna keemasan.
- Tuang sekitar satu sendok makan karamel panas ke dasar tiap ramekin.
- Diamkan karamel di suhu ruang sampai mengeras.
- Masukkan 4 kuning telur dan 2 butir telur utuh ukuran kecil ke mangkuk.
- Tambahkan vanilla dan garam, lalu aduk lepas sampai rata.
- Masak susu cair full cream bersama gula pasir sampai hampir mendidih dan gulanya larut.
- Tuang susu panas sedikit demi sedikit ke campuran telur sambil terus diaduk.
- Saring adonan custard lalu buang busa yang tersisa di permukaan.
- Panaskan oven di suhu 150 derajat, api atas dan bawah.
- Tuang custard ke dalam empat ramekin berisi karamel.
- Tutup tiap ramekin dengan aluminium foil.
- Tata ramekin di loyang tinggi lalu tuang air sampai setengah tinggi ramekin.
- Panggang dengan metode au bain marie selama 50 sampai 60 menit sampai bagian tengahnya masih sedikit bergoyang.
- Keluarkan dari oven, tunggu sampai tidak panas, lalu simpan di kulkas sampai benar-benar dingin.
- Sisipkan pisau tipis di bagian atas pinggiran puding, lalu goyangkan kuat sampai puding lepas ke piring.
Ingredients
Custard:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Put the sugar and water in a pot and cook over moderate heat until it turns into golden caramel.
- Pour about one tablespoon of hot caramel into the base of each ramekin.
- Leave the caramel at room temperature until it hardens.
- Put 4 egg yolks and 2 small whole eggs into a bowl.
- Add vanilla and salt, then whisk lightly until combined.
- Heat the full cream milk with sugar until almost boiling and the sugar has dissolved.
- Pour the hot milk into the egg mixture little by little while stirring constantly.
- Strain the custard and skim off any foam on the surface.
- Preheat the oven to 150 degrees Celsius with top and bottom heat.
- Pour the custard into the four caramel lined ramekins.
- Cover each ramekin with aluminium foil.
- Set the ramekins in a deep tray and pour in water to reach halfway up their sides.
- Bake in the water bath for 50 to 60 minutes until the centre still jiggles slightly.
- Take them out of the oven, let them cool down, then refrigerate until thoroughly chilled.
- Slide a thin knife around the top edge of the pudding, then shake it firmly until it releases onto a plate.
Mode Masak
Caramel
Caramel Custard Pudding
LEMBUT BANGET! PUDING CARAMEL!
LEMBUT BANGET! PUDING CARAMEL!
Bahan
Custard:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masukkan gula pasir dan air ke panci, lalu masak dengan api tidak terlalu besar sampai menjadi karamel berwarna keemasan.
- Tuang sekitar satu sendok makan karamel panas ke dasar tiap ramekin.
- Diamkan karamel di suhu ruang sampai mengeras.
- Masukkan 4 kuning telur dan 2 butir telur utuh ukuran kecil ke mangkuk.
- Tambahkan vanilla dan garam, lalu aduk lepas sampai rata.
- Masak susu cair full cream bersama gula pasir sampai hampir mendidih dan gulanya larut.
- Tuang susu panas sedikit demi sedikit ke campuran telur sambil terus diaduk.
- Saring adonan custard lalu buang busa yang tersisa di permukaan.
- Panaskan oven di suhu 150 derajat, api atas dan bawah.
- Tuang custard ke dalam empat ramekin berisi karamel.
- Tutup tiap ramekin dengan aluminium foil.
- Tata ramekin di loyang tinggi lalu tuang air sampai setengah tinggi ramekin.
- Panggang dengan metode au bain marie selama 50 sampai 60 menit sampai bagian tengahnya masih sedikit bergoyang.
- Keluarkan dari oven, tunggu sampai tidak panas, lalu simpan di kulkas sampai benar-benar dingin.
- Sisipkan pisau tipis di bagian atas pinggiran puding, lalu goyangkan kuat sampai puding lepas ke piring.
Ingredients
Custard:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Put the sugar and water in a pot and cook over moderate heat until it turns into golden caramel.
- Pour about one tablespoon of hot caramel into the base of each ramekin.
- Leave the caramel at room temperature until it hardens.
- Put 4 egg yolks and 2 small whole eggs into a bowl.
- Add vanilla and salt, then whisk lightly until combined.
- Heat the full cream milk with sugar until almost boiling and the sugar has dissolved.
- Pour the hot milk into the egg mixture little by little while stirring constantly.
- Strain the custard and skim off any foam on the surface.
- Preheat the oven to 150 degrees Celsius with top and bottom heat.
- Pour the custard into the four caramel lined ramekins.
- Cover each ramekin with aluminium foil.
- Set the ramekins in a deep tray and pour in water to reach halfway up their sides.
- Bake in the water bath for 50 to 60 minutes until the centre still jiggles slightly.
- Take them out of the oven, let them cool down, then refrigerate until thoroughly chilled.
- Slide a thin knife around the top edge of the pudding, then shake it firmly until it releases onto a plate.
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