Make caramel liquid with low fire. If it's too thick, it won't pour out; if it's too burnt, it's bitter. It will be easier to adjust the consistency by adding a little hot water in time. After cooking, pour it directly into the bottom of the heat-resistant basin for later use.

2

Heat the fresh milk in the pudding with whipped cream and 20g white sugar to melt it into milk, and then remove it from the fire. After the rest of the sugar and eggs are mixed, pour in the milk (about the same as the hand temperature) and stir well, and sieve for later use.

three

Melt the cream in the cake mixture with microwave or water, and keep the temperature for later use. Add sugar to the eggs at room temperature until there is obvious crease (it will stay for one second and then disappear). Sift in low-gluten flour for 2~3 times and stir slightly. Please pay attention to the mixing method and don't let the egg paste defoam. Finally, melt the cream and stir it evenly to complete the cake paste.

four

Pour the pudding liquid and the cake paste into a heat-resistant container filled with caramel liquid in turn. Heat in the oven at 150℃ and bake for 50 minutes.

five

Let it cool after being taken out of the oven, wrap it with plastic wrap, put it in a cold storage, and then release it. When demoulding, draw a complete circle on the edge of the container with a sharp knife or soft knife and demould it upside down on the board.