【Mascarlet Pudding】Smooth, tender and dense, the taste of happiness is made at home!

This dessert combines rich mascarpone cheese and sweet caramel, with a smooth and creamy texture and charming aroma that will definitely satisfy your dessert stomach!
【Material】
Mascapang---300 grams
Whole milk---500c
Sugar---70 grams (adjust according to personal preference)
Whole eggs---2
Egg yolk---2 pieces
【Caramel 1】~After baking is completed and cooled, pour it on the pudding
Sugar---100 grams
Water---60cc
Hot water---30cc
【Caramel 2】~ Bake together under the pudding liquid
Sugar - 100 grams
Water-30cc
20cc hot water
10-12 glass pudding bottles with a capacity of 85ml
【practice】
"Caramel"~
1. Add sugar and water to the pot, slowly heat over medium-low heat until caramel color appears, and continuously observe the color change of the sugar liquid during this period. Do not stir during this time. (If the caramel color is too dark, it means that the sugar has been cooked for too long, which will bring out the bitter taste, so you must focus on the color change during this period)
2. When the caramel color begins to appear, shake the pot gently to distribute the caramel color evenly. When the caramel color reaches the desired golden brown, turn off the heat and add hot water and stir gently. (Be sure to use hot water. If you use cold water, the sugar liquid will splash around and solidify if the temperature drops rapidly).
3. Place the cooked caramel in hot water to keep it warm until ready.
"Mascarbon Pudding"
1. Pour 300 grams of mascarpone, 500cc of milk and 70 grams of sugar into a pot, heat over low heat and stir continuously until completely mixed.
2. Beat 2 whole eggs and 2 egg yolks, scoop out part of the milk liquid and mix it with the eggs, then pour it back into the egg liquid, stir gently in a straight direction until the mixture is completely mixed into pudding liquid, and then sift twice. Let it sit for 5-10 minutes to allow the bubbles in the liquid to dissipate naturally.
3. After the temperature of the pudding liquid drops to normal temperature, pour it into a pudding bottle that already contains caramel liquid, and wrap the mouth of the bottle with tin foil.
4. Pour hot water into the baking pan, the water level is about half of the baking pan, and put in the pudding cup.
5. Preheat the oven to 160℃, put in the pudding and bake for 25-30 minutes.
6. Take out the baked pudding to cool down and pour a little cooled caramel sauce over it.
7. Place the pudding in the refrigerator for more than 2 hours, and enjoy it when the pudding is cold.
【Little step】
●The color of caramel can be adjusted according to personal preference. The darker the color, the richer the flavor.
●The step of sieving the pudding liquid can make the pudding taste more delicate.
●The baking time can be adjusted slightly depending on the oven temperature and the size of the pudding bottle.
●You can add salt or vanilla pods to the caramel to add flavor.
●Commercially available glass pudding bottles can be heated and steamed with water. They cannot be used in dishwashers, microwave ovens or heated by stoves. If you want to make baked pudding in the oven, please heat with water bath.
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