Crème caramel
Materials of caramel pudding: caramel: sugar100g, water 25g, pudding: two eggs, sugar 25g, milk 250g, vanilla powder and a little caramel pudding:1. 2. Put the pot on the fire and heat it, stirring constantly until it is brown; 3. Pour caramel into the bottom of the pudding mould; 4. Add sugar to the eggs; 5. Mix evenly; 6. Heat the milk, add vanilla extract and cook until it is slightly boiling; 7. Slowly pour the milk into the egg mixture and mix well; 8. Sift the egg liquid into the pudding cup. If there are residual bubbles, you can smash them with a toothpick. It doesn't matter if there are a little bubbles, so the treated pudding is already very smooth; (There is no sieving in the illustration) 9. Water the baking tray, and the water temperature is between 60℃ and 70℃; 10. oven preheating 180℃, middle and lower layers, 25 minutes.