Materials: white sugar, milk and eggs

Boil sugar:

Put some water and white sugar in a milk pot and stir over medium-low heat until When the sugar juice turns red, add some hot water, stir, stop the heat, put it in a bowl and set aside;

Cook milk:

Pour the milk into the milk pot, add some sugar and stir Just heat it up (no need to boil). Beat the eggs well, add the boiled milk to the egg liquid and mix well, then filter the pudding water through a strainer (to remove impurities and bubbles on the surface). Pour the pudding water into the bowl with the caramel (don't worry about the caramel and pudding water mixing because the caramel has solidified).

How to use steamer:

Simmer over low heat and cover with plastic wrap. When you feel that the pudding has solidified with your hands, you can start the pot. When it cools down, cover the bowl with a small butterfly and turn it upside down. The same goes for microwave ovens, using low heat (if the temperature is too high, the steamed pudding will have a honeycomb shape).

To sum up, the pudding that comes out of the steamer looks better, because the temperature of the microwave is not easy to control, and the pudding that comes out of the steamer needs to use a toothpick to turn the edge of the bowl, so that it can be easily released from the mold