2. Pour the milk and 50g of fine sugar into a bowl, heat it over water and keep stirring until the fine sugar melts, then cool the milk until it is not hot. (I use powdered sugar, which can omit the heating step. ...

3. Pour the eggs into the milk, and stir well with an egg beater, which is the pudding liquid.

4. Sieve the stirred pudding liquid for 2-3 times.

5. Drop a few drops of vanilla extract into the screened pudding liquid and let it stand for half an hour.

6. Use the time when the pudding liquid is allowed to stand, and you can cook caramel. Put 75 grams of sugar and 20 grams of water in a pot and heat it over medium heat.

7. Cook until the sugar water boils and continue to cook over medium heat. At this time, sugar will dissolve in water, and boiling syrup will produce a lot of foam. Be careful not to stir during cooking. Avoid crystallization when cooking caramel.

8. When the water evaporates completely, the temperature of the syrup rises and coking begins. When the syrup is cooked to light amber, turn off the fire immediately. Because of the residual heat, the color of the syrup will further darken to amber after turning off the fire. Please be sure not to overcook it, lest it taste bitter. When cooking caramel, be sure to pay attention to observation and don't overdo it. )

9. Pour the cooked caramel into the pudding mold while it is hot (there can be no water in the pudding mold). Just lay a layer on the bottom. Caramel will harden after cooling, so it must be operated while it is hot.

10. Coat the inner wall of the pudding mold with a layer of butter, and pour the settled pudding liquid into the pudding mold.

1 1. Fill the baking tray with hot water, and the height should be at least half of the pudding liquid. Then put the baking tray in the preheated oven to bake. Middle layer, 165 degrees, about 35 minutes, until the pudding liquid is solidified.

12. The baked pudding tastes better in cold storage.