How to Make Caramelized by Soft, No Pitting

Caramelized Ingredients and Cookware

• Condensed milk with sugar: 200ml
• Fresh milk is not: 600ml
• White sugar: 100g
• Lemon juice: 1/4 tbsp
• Chicken eggs: 4 fruits
• Water
• Tools: Common cooking pot, autoclave, stove, cake mold containing Flan (should choose a mold made of porcelain, glass or metal).

Porcelain, glass or metal molds should be used when making caramel

Instructions on How to Make Caramel with Soft, No Pitting

How to cook caramel with autoclave extremely simple. The following instructions will help you get 1 batch of delicious caramel, soft, smooth, pitting:

Step 1: Add 100g of white sugar with about 6 tablespoons of filtered water to the pot to win. When the sugar water has turned brown, turn 1/4 tablespoon of lemon juice into the pot, stir and turn off the heat. Lemon juice will make the sugar juice more beautiful and will not freeze.

Step 2: Pour the winning sugar water into the Flan cake molds, making sure the bottom of the mold evenly covers the winning sugar.

Step 3: Add 600ml of unsweetened milk and 200ml of condensed milk to the pot, bring to a boil. During the cooking process, you need to stir your hands to prevent the milk from burning at the bottom of the pot. When the milk boils, turn off the heat, turn the pot down and let it cool for about 5 minutes.

Step 4: Break 4 chicken eggs into another bowl, beat the yolks and whites together. Note, do not whisk the eggs as this will cause caramel.

Step 5: Add the eggs to the warm, just-cooked milk, stirring well. You should pour eggs into the milk when it is still warm, neither too hot nor too cold. If you pour the eggs into hot milk, the eggs will precipitate. If you pour the egg into the milk too cold, the flan will smell fishy.

Step 6: Pour the custard mixture through the sieve to make it soft.

Step 7: Put the custard mixture into the cake molds.

Step 8: Add water to the steamer, bring to a boil. When the water has boiled, you lined a layer of clean, thick towels on the steamer tray (to help the cake do not pitting), then put the cake mold into the steamer, steam for about 5-6 minutes. If you make a lot of caramel at the same time, you should divide it into lots to steam.

Note: In the absence of an autoclave, you can use a rice cooker instead.

Step 9: After about 5 - 6 minutes, you check if the cake is cooked or not by sticking a toothpick into the cake and drawing. If you see a dry, non-stick toothpaste, it is cooked.

Note: During the steaming process, you should set the temperature just right, do not let the temperature is too high nor cook the cake for too long because the cake may be pitting.

Step 10: After the cake has cooked, remove the cake and let it cool. The caramel that has just been cooked will be very soft due to the heat. You should not eat cakes right away, let them cool, then place them in the cupboard for 4 hours before enjoying them.

Step 11: Enjoy. When you eat the cake, use a small knife to cut around the edge of the mold and then turn it upside down.

Make caramel with a soft steamer without pitting