Malaysia
Singapore
Double Shot Milk Tea Pudding
Ingredients
Full cream butter 45g
Fresh milk 150g
Double Shot White milk tea 3pkts
Egg yolk 80g
Sugar 25g
Caramel
Sugar 120g
Water 2 spoons
Hot water 220ml
Method of making Caramel
Cook the water and sugar until it turns golden brown, add in hot water until the sugar melts.
Method:
1. Boil the milk, add sachet of milk tea and stir well. Add in whipped cream and keep it at 40 degree Celsius.
2. Beat the egg yolk until it turns pale yellow.
3. Pour step (1) into step (2), and then filter.
4. Add the egg into the cup, wrap it with aluminum foil. Arrange the cups on a plate.
5. Add in 2cm of hot water. Preheat oven to 200 degree Celsius and bake for 40 minutes.
6. Leave to cool, and then chill it in refrigerator. Lastly, add caramel and serve.
布丁用料
全脂鲜奶油 450克
鲜奶 150克
特浓白奶茶 3 包
蛋黄 80 克
糖 25克
焦糖浆
糖 120克
水 2 汤匙
热水 225 毫升
做法：
糖与水煮至金黄色,加入热水煮至糖溶.
布丁作法:
1. 牛奶煮沸, 放入奶茶拌匀, 再加入鲜奶油, 保温40度。
2. 蛋黄打至乳黄色。
3. 将 (1) 冲入 (2) 内拌匀, 过滤。
4. 将蛋液倒入杯中, 面用锡铂纸包住, 排入浅盘里。
5. 倒入高2 cm的热水, 用预热炉200度 (底层) 烘40分钟。
6. 待冷收入冰箱冷却.淋上焦糖食用。