1
![](doupload/caipu/12/11/13/20121113091850244.JPG)
原料图
2
![](doupload/caipu/12/11/13/20121113091850242.JPG)
工具图
3
![](doupload/caipu/12/11/13/20121113091850287.JPG)
首先将白糖加入牛奶中进行加热,不要煮开,主要目的是杀菌和使白糖溶解
4
![](doupload/caipu/12/11/13/20121113091850142.JPG)
在鸡蛋中加入少量白糖充分搅拌均匀
5
![](doupload/caipu/12/11/13/20121113091850213.JPG)
向搅拌均匀的蛋液中加入已经放凉的牛奶液,充分搅打
6
![](doupload/caipu/12/11/13/20121113091850135.JPG)
将蛋奶液反复过筛几次,这样会让做出的布丁口感更好,更细腻
7
![](doupload/caipu/12/11/13/20121113091850314.JPG)
锅中加入适量白糖,加少量水,进行焦糖的熬制
8
![](doupload/caipu/12/11/13/20121113091851321.JPG)
熬制颜色变深就好,焦糖的熬制是个技术活,时间不够,口感不好,时间超了,口感会发苦
9
![](doupload/caipu/12/11/13/20121113091851705.JPG)
将熬好的焦糖放入模具中,稍微凝固后加入准备好的布丁液
10
![](doupload/caipu/12/11/13/20121113091851303.JPG)
放入烤盘,在烤盘中注入水,可根据布丁的大小,烤盘的深度进行加水的调节
11
![](doupload/caipu/12/11/13/20121113091851112.JPG)
烤制的时间根据自己家烤箱瓦力不同而不同,我家的是隔水加热了大概十七分钟