2. Turn off the heat after the milk is heated to almost boiling, add sugar, stir and cool.
3. Beat the eggs in the milk (don't use too much force, or there will be many bubbles).
4. Filter the pudding liquid with a sieve for 3 to 4 times, and then let it stand for half an hour.
5. At this time, cook the caramel. Put water in the sugar, and cook the sugar over low heat, without stirring. When there are big bubbles in the pot, be sure to observe them urgently.
6. When the sugar solution turns amber, turn off the fire and take it out immediately.
7. Immediately pour caramel evenly into the prepared anhydrous pudding bowl. Pour the pudding liquid into the pudding bowl.
8. Put the pudding bowl in the oven, and then fill the plate with less than half of the pudding liquid.
9. Pipe the oven at 165 degrees. After preheating, carefully put the baking tray into the middle layer of the oven and bake for about 30 minutes.