1. Make caramel first. Cook caramel in a deep pot with a thick bottom. Pour sugar and water into the pot and heat it on low heat.

2. When it starts to change color and turns dark amber, turn off the fire.

3. Add salt and hot water and stir well. Pour the caramel liquid into the cup while it is hot and put it in the refrigerator.

4. Then make pudding, add egg yolk to the egg, add fine sugar and mix well. Then pour in hot milk at about 60 degrees, stirring while pouring.

5. Stir evenly and sieve twice, then let it cool for later use. Now make Qifeng cake, mix milk and corn oil, and stir and emulsify.

6. Sift in low-gluten flour and mix well. Pour the pudding liquid directly into the caramel until the cup is about 60% to 70% full. Squeeze the cake paste on it, first on the edge, then in the middle.

7. Preheat the oven 140℃ for 45 minutes. When the top turns golden, it can be taken out. Caramel pudding is ready.