The tart is the tart and the pudding is the pudding.

Egg tart

Add granulated sugar

Add two whole eggs.

Whisk well with a hand whisk.

Add the light cream and beat well again.

Pour the tart mixture through a sieve into a measuring cup.

Pour in the tart crust, nine minutes full.

Place the tart in a preheated oven at 200° and bake for 30 minutes.

2, add milk, stir well. Then strain the custard twice through a mesh sieve and let it stand for 30 minutes, which will give the pudding a smoother texture.

3. While you're letting the custard rest, first butter the inside of the container you're baking the pudding in to facilitate the final release. Then, to simmer the caramel, pour the sugar and water into a saucepan, bring it to a boil over high heat, then turn down the heat to a minimum, and keep stirring with chopsticks or a whisk.

4. Turn off the heat when you see the syrup turn an amber color.

5: Pour the caramel into the bowl of pudding while it's still hot.

6: Then pour in the custard that has rested for 30 minutes.

7, after the pudding bowl into a deep baking dish, baking dish, pour water, water should be at least not more than half the height of the baking night, this is called the water bath method, this method of baking can give the pudding to provide a constant temperature of the environment, baked pudding will not have unsightly holes.

8, then put the baking tray into the oven has been preheated to 160 degrees in advance, bake 25-40 minutes, the specific time according to the size of your container and oven temperature to adjust. Bake to the second half of the process, see the surface of the pudding has solidified, it is recommended to cover an aluminum platinum paper on the top, lest the later surface is scorched, it does not look good.

9, baked, you can gently shake the baking bowl, because before the buttered sake, the pudding will be out of the baking bowl wall. Take a plate and buckle it on top, then invert it over and gently remove the baking bowl.