Pudding liquid: milk 400g.

40g fine sugar and 3 whole eggs.

Egg yolk 1 vanilla extract 5g

Caramel: fine sugar 100g

Cold water 30g hot water 25g

Caramel pudding-steps of oven water bath method

1.? First, weigh the required materials, put a plate of hot water under a container filled with milk, put the fine sugar in the milk and gently stir until the sugar melts.

2.? Put 3 whole eggs 1 yolk together and break up, just mix well and don't send them away.

3.? Slowly pour the egg liquid into the milk, stir it gently while pouring it until it is evenly stirred, and then sieve it for more than two times. After sieving, the pudding liquid will be more delicate and without so many bubbles.

4.? The washed pudding will contain water. You can bake the pudding bottle in the oven, which is equivalent to sterilizing and drying the water (this step can be done or not, depending on your personal preference). The temperature is 160 degrees, and it can be dried in about 5 minutes.

5.? Take out the dried bottle and let it cool, then pour the pudding liquid into the bottle and let it stand, because there may be some bubbles when you get the pudding liquid. If you don't stand still, put it in the oven and bake it, the finished product will not look good and taste so good.

6.? The pudding bottle is sealed with tin foil, put in a baking tray, add half hot water to the baking tray, put it in the bottom layer, and bake at 160 degrees for 40 minutes.

7.? Next, make caramel. Put a small pot on the stove and turn on a small fire. Pour in 30g of cold water and then add 100g of fine sugar. Don't move until the sugar is saturated with water and then the sugar water turns pale yellow. At this time, start shaking the pot gently. Don't stir it with a spoon or something. Just shake the pot until the sugar water turns dark brown. Immediately pour in 25g of hot water. When the caramel cools down, pour it into baking.

8.? When it's cool, cover it and put it in the refrigerator for one night, and you can eat delicious caramel pudding the next day.

Tips

1: When sieving, lower the tie point as far as possible.

2. Sealing the bottle with tin foil is to make the pudding taste tender after baking.

3. The color and taste of caramel are related. The darker the caramel is, the more bitter it tastes. Don't wait until the caramel is solidified. Just let it cool down and add it to the baked pudding when it is still flowing.