CREAMY SALTED CARAMEL CUSTARD PUDDING RECIPE | HOW TO MAKE POTS DE CREME скачать в хорошем качестве

CREAMY SALTED CARAMEL CUSTARD PUDDING RECIPE | HOW TO MAKE POTS DE CREME

This intensely smooth SALTED CARAMEL CUSTARD PUDDING RECIPE | POTS DE CREME will make you look like a French pastry chef. Printable recipe on my blog : https://cookforfunyou2ube.blogspot.co... Ingredients : 1/4 cup sugar 1/2 cup of cream 1/4 cup milk 3 large egg yolks 1 tsp of vanilla extract pinch of salt. Procedure : In a heavy bottomed pan, place your sugar on medium heat. Swirl the pan around. Do not stir. Just don't OK. Keep swirling until all the sugar is melted and you have a dark caramel. Add the cream and stir. Turn the heat to low.There will be bubbles and steam , so be careful. Whisk. It will look like you have messed up because the caramel will solidify. Its ok, thats how it is supposed to look like. Continue whisking. Add the milk and continue to cook on low. In a bowl with three large egg yolks, pour your caramel mixture in a thin, steady stream , whisking continuosly. This has to be done this way only because you want to shock the yolks with heat and temper them but you don't want scrambled eggs , so whisk to distribute the heat instantly. Place the contents back to your pan and whisk again for about 30 seconds. Place the pan back to the lowest mark on your stove and whisk continuosly until the mixture reaches the creme anglaise consistency, meaning , it will coat the back of your spoon or the bottom of your pan. Pour your caramel mixture into oven proof pudding moulds or ramekins. Remove air bubbles by first tapping, then running a toothpick along the liquid and then with a spoon (you may find this being nit-picky, which it is, I am low key OCD) Place on a baking dish, fill half of the dish with boiling water and place it in a preheated 160℃ oven for about 40 mins(this will depend on your oven), until the custard is set. It will no longer jiggle when you shake it. Cool to room temperature, cover will cling and refrigerate for at least 4-6 hours. Serve chilled. Please like, comment and share this video . I upload weekly , every Thursday at 11 A.M. IST. Subscribe and get notified for each future upload.