焦糖布丁--- 多多的數學課

兒子的數學課要學比例及單位，學生們要自己找食譜，算出各項食材的價錢，並且做出來帶去學校給大家試吃。
多多指定要焦糖布丁，今天輪到他帶去，昨晚他很難得的主動下廚，看起來蠻有樣子的，上圖是他用功的模樣以及作出來的成果。順便把他的食譜功課貼在下面：

Creamy Caramel Pudding
Ingredients
milk--1L
Egg--6
White Sugar--290g
Vanilla Essence--1 tablespoon

Instructions
1. Preheat oven to 180C
2. Put water 70ml, sugar 140g into a 1L heavy, sauce pan, cook over medium low heat, stirring until golden. Pour into a 24cm round baking dish, tilting to bottom and sides. Set aside.
3. Beat 6 eggs and 150g white sugar in large bowl until well mixed.
4. In 1L saucepan, cook 1L milk and take it off stove when boiled. Stir in 1 tablespoon of vanilla essence.
5. Slowly pour result of instruction 4 into result of instruction 3. Stir slowly
6. Pour result of instruction 5 into caramel coated baking dish, covered with aluminium foil.
7. Line a roasting pan with damp kitchen towel. Place the baking dish (6) on damp kitchen towel, inside roasting pan and place roasting pan on oven rack. Fill roasting pan with boiling water, until it reaches halfway up the sides of roasting pan.
8. Bake in oven for 45 mins until centre is just set. Cool one hour on wire rack, then chill in refrigerator for 8 hours or overnight. To unmould, run a knife around edges of baking dish and invert on a rimmed serving platter.

焦糖布丁的關鍵在於焦糖，從糖水煮成焦糖的過程中不可以攪動，只能搖動，並且最好用約1.5L的長柄鍋，煮完焦糖用它來煮牛奶。