50g of water, sugar 120g, 40g of hot water, 8 eggs, 90g of sugar, 600m of milk and 6 drops of essential oil.

The practice of milk pudding

1. Making caramel liquid: put water and sugar into a pot, heat it over medium heat, never stir it, heat it to light yellow, turn to low heat, gently shake the pot, and turn off the heat immediately when the sugar liquid turns brown;

2. Quickly pour hot water, stir evenly to obtain caramel solution, immediately pour the caramel solution into a small bottle after making it, and gently tap it several times to make it spread all over the bottom of the bottle;

3. Making pudding liquid: break the eggs (yolk and egg white), add sugar and stir well;

4. Pour the milk into the pot, add the essential oil, heat it to about 85 or 86 degrees, and turn off the fire;

5. Pour the milk into the egg liquid in small doses for 8 times, stir it quickly while pouring until it is evenly mixed, and pass the egg liquid through a fine sieve to remove foam;

6. Pour the bottle into the baking tray, and pour hot water about 2cm high into the baking tray. /kloc-bake at 0/60℃ for 50~60 minutes until the pudding liquid is solidified.