Crème Caramel fatto in casa | 焦糖布丁 

Crème Caramel fatto in casa | 焦糖布丁
Mould size 120ml( 4 ounce) for 3 cups
Oven tempreture 140℃ (280℉) for 50 mins
Ingredients
Caramel
Sugar 70g
Water 30ml
Hot water 22ml
Pudding
Milk 200ml
Sugar 30g
Egg 1
Egg yolk 2
Vanilla pod 1/2
Method
Pour sugar and water into a saucepan and heat until it turns dark brown. Do not stir during the process to avoid crystallization. Heat some water separately and pour it into the mold.
Whisk egg yolks and whole eggs together and set aside. Use the back of a knife to scrape out vanilla seeds and add them to the saucepan along with the milk and sugar. Heat over low heat to about 50-60 degrees Celsius, until all the sugar dissolves. Remove the vanilla pod and turn off the heat.
Pour the milk mixture into the egg mixture while stirring continuously until well combined.
Strain the custard mixture.
Pour the custard mixture into the mold. Cover the surface with aluminum foil and bake at 140°C (280°F) for 50 minutes.
Chill in the refrigerator for at least 4 hours before serve
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