關於 caramel without condensed milk ，我們在網路上蒐集到這些相關的討論、資訊與評價

PUDING KARAMEL TANPA TELUR

Bahan Karamel: • 4 Sudu besar gula.
• 3 Sudu besar air.

Cara-cara:

Satukan gula dan air. Masak guna api kecil hingga nampak perang. Ketepikan.

Bahan Puding: • 1 Paket serbuk agar-agar (10gram).
• 4 Cawan air.
• 8 Sudu besar gula.
• 8 Sudu besar susu pekat.
• 1 Tin susu cair.
• 2 Sudu besar tepung kastard.
• 1 Sudu kecik esen vanilla.

Cara-cara:

1. Masukkan semua bahan puding dalam periuk. Kacau dengan api sederhana supaya adunan tak berketul.
2. Setelah adunan mendidih dan kelihatan pekat, padamkan api.
3. Tuang adunan ke dalam bekas acuan yang telah diisi karamel.
4. Sejukkan puding terlebih dahulu sebelum dimasukkan ke dalam peti sejuk.
5. Simpan dalam peti sejuk selama 3-4 jam sebelum dinikmati.
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CARAMEL PUDDING WITHOUT EGGS

Caramel Material: • 4 tablespoon of sugar.
• 3 tablespoon of water.

Ways:

Unite sugar and water. Cook using a small fire until you see the war. Put aside.

Pudding Material: • 1 Package of agar powder (10 grams).
• 4 Cup of water.
• 8 tablespoon of sugar.
• 8 tablespoon of condensed milk.
• 1 cans of liquid milk.
• 2 tablespoons of custard flour.
• 1 small spoon of vanilla essence.

Ways:

1. Insert all pudding ingredients into the pot. Stir up with a simple fire so that the mix doesn't come.
2. After the mix boils and looks thick, put out the fire.
3. Pour the mix into a caramel filled mold container.
4. Cool down the pudding first before putting in the fridge.
5. Keep in the fridge for 3-4 hours before enjoying.
.Translated

PUDING CARAMEL TANPA TELUR

Bahan-bahan:
* 3 sudu besar gula pasir (untuk dijadikan gula hangus)
* 1 peket agar-agar serbuk (10g)
* 4 cawan air
* 1 cawan gula pasir
* 1/2 cawan susu pekat manis
* 1 tin susu cair
* 3 sudu besar tepung kastard
* 1 sudu kecil esen vanila

Cara-cara:
1. Taburkan gula pasir di dalam loyang. Masak hingga keperangan. Kemudian goyangkan loyang supaya gula hangus tadi sekata di sekeliling loyang. KETEPIKAN.

2. Kemudian, dalam bekas lain, masukkan susu cair, tepung kastad dan esen vanila. Kacau hingga tidak berketul.

3. masukkan pula agar-agar serbuk, air, susu pekat manis dan gula ke dalam campuran no. 2 tadi. Pastu masak ler atas dapur.

4. Kacau sehingga bahan-bahan masak dan mendidih, kemudian tuangkan ke dalam loyang gula hangus.

5. Bila dah sejuk sikit, masukkan ke dalam peti ais. Lebih kurang 2 - 3 jam....

6. Bila dah sejuk...letak dalam bekas secara terbalik...taraaaaa....gula hangus dah duk atass...cun jer.

SeLAMAT MencuBA...

Credit : Mawar Ali
CARAMEL PUDDING WITHOUT EGGS

Ingredients:
* 3 tablespoons of sand sugar (to be used as burnt sugar)
* 1 packets of powder jelly (10 g)
* 4 cups of water
* 1 cups of sand sugar
* 1/2 cups of sweet condensed milk
* 1 cans of liquid milk
* 3 tablespoons of custard flour
* 1 small spoons of vanilla essence

Ways:
1. Sprinkle sugar in the brass. Cooking until the end. Then shake the brass so that the sugar was burnt around the brass. PUT IT DOWN.

2. Then, in another container, insert liquid milk, castle flour and vanilla essence. Stir up to no pieces.

3. insert jelly powder, water, sweet condensed milk and sugar into the mix of no. 2 earlier. Then cook on the kitchen.

4. Stir until the ingredients are cooked and boiling, then pour it into the burnt sugar brass.

5. When it's a little colder, put it in the fridge. Approximately 2-3 hours....

6. When it's cold... put it in the container upside down... taraaaaa.... burnt sugar is upside down... it's nice.

Happy trying...

Credit: Rose AliTranslated

PUDING KARAMEL PKP TANPA TELUR TANPA KUKUS
(Sesuai untuk yang alergi telur dan sesuai yang tiada pengukus )

Pertama kali buat Alhamdulillah menjadi...

Bahan puding:
1paket serbuk agar2 yang jernih
(10gm)
4cawan air
1tin susu cair
1cawan susu pekat
3 sudu tepung kastard
Sedikit esen vanila

Karamel:
3sudu Gula pasir
2sudu air

Cara :
1.masukkan Gula pasir ke dalam kuali dengan api yang kecil gula di biarkan cair sehingga menjadi perang kemudian tutup api dan masukkan air
2.Kemudian masukkan ke dalam loyang
3.satukan semua bahan ke dalam periuk dan kacau sebati kemudian panaskan di atas api yang besar masak puding sehingga betul2 mendidih dan pekat
4.biarkan puding suam sebentar kemudian masukkan ke dalam loyang Yang berisi karamel tadi
5.masukkan dalam peti sejuk sehingga 2-3jam
6.terbalikkan loyang tadi di atas pinggan kemudian potong

Sedia utk dihidang

Tips:pastikan puding dimasak sehingga betul2 mendidih dan kelihatan pekat

Kredit : Nordiana Ab Kadil
Pkp Caramel pudding without eggs without steamed
(suitable for those who are allergic to eggs and suitable with no steamer)

First time making alhamdulillah become...

Pudding Material:
1 Packs of clear jelly powder
(10gm)
4 Cups of water
1 can of liquid milk
1 Cups of condensed milk
3 teaspoon of custard flour
A little bit of vanilla esen

Caramel:
3 Spoons of sand sugar
2 Spoon of water

Way:
1. Insert Sugar Sugar into the pan with a small fire of sugar let it melt until it becomes war then close the fire and put in the water
2. Then put it in the brass
3. Put all the ingredients into the pot and stir it up then heat it up on a big fire cooking pudding until it's really boiling and thick
4. Let the pudding warm for a while then put it into the brass filled with caramel just now
5. Put in the fridge up to 2-3 hours
6. Flip the brass just now on the plate then cut

Ready to be served

Tips:pastikan pudding cooked until it's really boiling and looks thick

Credit: Nordiana ab kadilTranslated

Gooey on the inside, we made a large doughnut-like glacage dessert. When you cut it, condensed milk cream flows out from the inside. Have fun eating it!
*Recipe*（21 cm diameter）
Make coffee mousse.
１．Whip 500ml of whipping cream to a mostly stiff peak.
２．Bloom 25g of powder gelatin in 150ml (5x water) of water.
３．Add 10 egg yolks, 500ml milk, 150g granulated sugar, and 10 teaspoons instant coffee (15g) in a pot and place it over low heat.
４．When the mixture thickens slightly, remove from heat.
５．Dissolve ２ in the mixture and filter it through a sieve.
６．Chill ５ with ice water to thicken.
７．Add１, and mix.
８．Pour 7 into a mold. Keep the excess mousse (about 100g).
９．Solidify it in a freezer.

Make condensed milk cream.
１０．Add 1 tablespoon of whipping cream (16g) to 140g of sweetened condensed milk and mix. The total volume of this mixture will be about 120ml.
１１．Remove 9 from the freezer once frozen.
１２．Pour 10 to the mousse from 11 with divots.
１３．Layer 12 with the mousse without divots.
１４．Fill the joints with the remaining mousse from 8. If the mousse becomes soft, freeze it again to make it easier to work with.
１５．Chill in a freezer.

Make caramel glacage.
１６．Bloom 6g of powder gelatin in 30ml of water.
１７．Place 120g sugar and 45ml water in a pot and place it over medium heat.
１８．Occassionally shake the pot, and turn off heat when the color turns brown.
１９．Add 150ml of boiling water (have the lid ready to protect from spatter).
２０．Add 150ml whipping cream, and heat until the mixture comes to a boil.
２１．Add 16 to dissolve, and filter through a sieve.
２２．Chill with ice water until the mixture thickens.
２３．Pour 22 on 15.
２４．Add decorations.
２５．Finished! Cut into pieces, and enjoy the gooey condensed milk cream that flows out. In any case, it was hard to secure a spot in the freezer.

If it is too large for you to finish:
Add 60g egg white (2 eggs worth) and 70g sugar to 260g of the remaining dessert. Sift 100g flour and 1g baking powder, and add them, along with 30g of chocolate chips, to the mixture. Pour the mixture into a pound cake mold. Bake for 35 minutes in a 180 degree Celsius oven for a chewy cake. You can also make this in a cupcake mold, or eat it cold.

大きなドーナツみたいなデザート作りました。切ると中から練乳クリームが流れ溢れ出します。楽しんでたべて！

*レシピ*（直径 21センチ）
コーヒームースを作ります。
１．生クリーム 500mlを7分立てにしておく。
２．粉ゼラチン 25gを水 150ml（5倍の水）でふやかしておく。
３．鍋に卵黄 10個、牛乳 500ml、グラニュー糖 150g、インスタントコーヒー 小さじ10（15g）を入れ、混ぜながら弱火にかける。
４．とろみが付いたら火から下ろす。
５．２を加え混ぜ溶かし、網で濾す。
６．５を氷水で冷やしながら、とろみを付ける。
７．１を加え、混ぜる。
８．型に７を入れる。ムースは100gほど余るが、取っておく。
９．冷凍庫で固める。

練乳クリームを作ります。
１０．加糖練乳 140gに生クリーム 大さじ 1（16g）を加え混ぜる。全体で120mlくらいです。

１１．冷凍した９を取り出す。
１２．１１のくぼみのある方のムースに１０を流し入れる。
１３．１２にくぼみのない方のムースを重ねる。
１４．８の残りのムースでつなぎ目を埋める。ムースが柔らかくなってしまったら冷凍しながらやると作業がスムーズです。
１５．冷凍庫で冷やす。

キャラメルグラサージュを作ります。
１６．水 30mlに粉ゼラチン 6gを入れてふやかしておく。
１７．鍋に砂糖 120gと水 45mlを入れ中火にかける。
１８．時々、鍋を揺すりながら加熱し、茶色になったら火を止める。
１９．熱湯 150mlを入れる。（ハネるので蓋を用意すること）
２０．生クリーム 150mlも加え、再び火にかけ、沸騰するまで加熱する。
２１．１６を加え混ぜ溶かし、網で濾す。
２２．氷水で冷やしながら、とろみが付くまで冷やす。

２３．１５に２２をかける。
２４．デコする。
２５．できあがり。切り分けて、トロッと流れ出す練乳クリームを楽しむ。それにしても、冷凍庫の場所の確保が大変だった。

もし、大きすぎて食べきれない時は！
余ったデザート 260gに卵白 60g（2個分）、砂糖 70gを混ぜる。薄力粉100gとベーキングパウダー 1gをふるったものを加え混ぜたら、チョコチップ 30gも混ぜパウンド型などに入れる。180度に予熱したオーブンで35分ほど焼くと、ムチッとしたケーキができます。カップケーキ型で焼いたり、冷やして食べても美味しいです。

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