1) Preheat the oven to 140°C~150°C;

2) Put 75g of granulated sugar in a small pot and cook over low heat until it becomes slurry. You can use a small Use a spoon to gently push the sugar in the center of the pot around the pot so that the sugar can be heated and melted evenly. Do not stir. At this time, pour the prepared 10ml boiling water into the syrup, stir quickly and evenly, pour it into the bottom of the pudding mold while it is hot, and form a thin layer. (According to personal preference, if you like it slightly bitter, boil it until it forms small bubbles; if you like it sweet, boil the sugar until it becomes a brown paste);

3) Break the whole eggs and egg yolks into a large bowl, Add 65g sugar and beat the eggs;

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Cream pudding close-up

4) Put 15g sugar into 400ml milk and use a separate pot Simmer over low heat until just before it boils, turn off the heat and add a few drops of vanilla essence and stir briefly. The temperature of the milk should not be too high. Pour the boiled milk into the beaten eggs in batches, and then use a flour sieve to filter out the milk skin and foam. The baked pudding after filtering will be very smooth;

5) Filtered pudding eggs Pour the liquid into the mold, and then use kitchen paper to gently absorb the fine foam on the egg liquid (if you don't absorb it, the baked pudding will have small eyes in the circle next to it);

6) In Pour about 50° hot water into the preheated baking pan, place the mold on it, and cover the surface with tin foil for about 20 to 30 minutes. (Covering it with tin foil can keep the egg surface smooth and tender, and it can also help heat it up and shorten the baking time);

7) Place it in the refrigerator for 4 to 5 hours. When demoulding, use a small spoon to gently press circles around the pudding to separate the pudding from the mold, then soak it in hot water for a few minutes before demoulding.