Main Ingredients 2 eggs 250ml Dutch Cow Cheese Milk 30g Sugar 30g Vanilla Extract 3 drops

Seasoning White Sugar 60g

Caramel Pudding Directions

1. Ingredients and Preparation of Caramel Sugar Liquid 60g Sugar; 25g Cold Boiled Water; 20g Hot Boiled Water

2. Boil over medium heat. Do not stir during the period, turn the pan to adjust on the line

3. Then turn to low heat and slowly simmer into a brownish-red syrupy, and you can smell the smell of caramel, that kind of burnt but not paste the flavor

4. Then quickly pour hot water, turn the pan, and then heat for 2 or 3 seconds. Make sugar and water fusion, heating another 2, 3 seconds caramel liquid is ready

5. While hot, the caramel liquid scooped into the milk bottle, cool and spare

6. Egg Milk Liquid Ingredients and production of 2 eggs; 30 grams of sugar; 250 milliliters of milk; a few drops of vanilla

7. Milk, add 3, 4 drops of vanilla, whisked

8. Then heated to around 80 degrees If the milk is not boiling, it will bubble up around it. Turn off the heat and let it cool down

9. Add sugar to the eggs and whisk to dissolve the sugar

10. Don't whip the eggs, just whisk them in a circle

11. Pour the cooled milk into the eggs and whisk to make the eggs and milk fully integrated into the custard

12. Pour the custard into a ramekin

14. Preheat the oven to 160 degrees Celsius, put the pudding into a baking bowl and fill the bowl with hot water, lower level, 40 minutes