2 making caramel; First, pour sugar and cold water into the pot and heat it slowly with low heat. You don't need to stir in the middle, you can shake the pot. )
The color of syrup will get darker and darker. When it turns brown, add hot water. After the caramel liquid boils slightly, leave the fire. In this step, the heated water will boil violently, so people should stand back to avoid splashing. )
Pour the caramel liquid into the bottom of the container as soon as possible before it cools, and put it in the refrigerator for a little refrigeration.
5. Making pudding liquid: add sugar and fresh milk to the pot, and heat and stir with low fire until the sugar melts away from the fire. No need to cook. Calm down!
6 Beat the eggs into the basin and mix well.
7. Slowly pour the cooled boiled fresh milk into the egg mixture and stir well.
After 8, sift the pudding liquid and filter out bubbles to make the liquid smoother and more detailed.
Take out the container full of caramel from the refrigerator and slowly pour in the pudding liquid until it is eight minutes full.
10 Cover the cup with a layer of plastic wrap.
1 1 Put a proper amount of water in the pot, heat it with low heat, add pudding and cook for 12 minutes, and turn off the heat. Continue to stew for 5 minutes.
12 After the steamed pudding is cooled, wrap it with plastic wrap and put it in the refrigerator for 2 hours.
13 When serving, you can draw a circle along the edge of the pudding and cup with a knife.
14 put the plate upside down on the cup, then turn it over quickly together, shake it a little to release the mold, and buckle it upside down on the plate.