No Bake Caramel Pudding 免烤焦糖布丁

This No Bake Caramel Pudding is an easy recipe made of gelatin. The smooth pudding custard and soft caramel on top is quite similar to the Crème Brulee, just that for Crème Brulee, the caramel is hard which will soften upon baking. Definitely an after meal delicious dessert especially for those who have a sweet tooth.

No Bake Caramel Pudding

Ingredients:
4 pcs Gelatin leaf or 1tbsp+1tsp gelatin powder (about 15g)
4 Egg yolks
70g Caster sugar
500ml Fresh milk
1.5 tsp Vanilla extract
200g Whipping cream

Soft Caramel
120g Caster sugar (about 3/4 cup)
100ml Hot water

Method:

Stir egg yolks and sugar till pale, set aside.
Soak gelatin leaves in cold water till soft (less than a minute) and squeeze out excess water, set aside. (or soak gelatin powder with 3 tbsp of water)
In a pot, pour in milk, vanilla extract and whipping cream together, stir well.
Turn on fire to low heat and stir milk mixture with a heat resistant spatula to almost boil, off heat. Add in soaked gelatin leaves and stir still melted.
Slowly pour hot milk mixture into egg yolks ~ stir the mixture well with a hand whisk as you pour the hot milk. Pour egg yolk mixture back into the pot and place pot over low heat again. Stir pudding mixture begins to thickens.
Pass pudding through a sieve and pour into individual glasses to almost full. Chill pudding in the refrigerator to set for a few hours or overnight.
To make caramel - Place sugar into a medium pot over low heat and wait for the sugar to caramelize (do not stir liquid at this stage). and starts to bubble. Swirl the pot a little to get even brown. Turn off heat and let caramel to settle down for a minute. Then slowly add in hot water down from the side of the pot and stir well with a metal spoon.
Spoon the soft caramel over pudding and serve immediately .

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免烤焦糖布丁

材料：

4片吉利丁片

4粒蛋黄

70g 细砂糖

500ml 鲜奶

1.5茶匙香草精

200ml 动物性奶油

流动性焦糖液
120g 细砂糖

100ml 热水

做法：

蛋黄及细砂糖搅拌至蛋黄的颜色变浅，备用。
用冰水浸泡吉利丁片至软，挤干水分，备用。
将鲜奶，香草精及动物性奶油一起放入锅内以小火煮热鲜奶快要沸腾时熄火。将吉利丁片加入搅至融化，用耐热橡皮刮刀搅拌均匀。
将热鲜奶慢慢地倒入蛋糊内。同时须用搅拌器不停的搅拌.
接着再倒回煮锅内小火加热至布丁开始有一定浓稠。
布丁液过滤，平均倒入容器内约8分满。放入冰箱冷藏数小时至凝固或隔夜。
流动性焦糖液做法 - 细砂糖放入锅里开小火加热，不要摇动。让细砂糖渐渐融化由金变成为咖菲色，即成沸腾的焦糖。熄火。待冷却大约一分钟，慢慢往旁变倒入热水至水倒完为止，搅拌均匀。即成为流动性焦糖蛋液。
之后在布丁表面倒入焦糖液即可享用。