Ingredients: sugar, cold water, hot water, eggs, milk, light cream, sugar.

Steps:

Step 1: Put 150 grams of sugar and 50 grams of cold water into a small saucepan and cook over medium-low heat until brown (caramel color), not stirring the whole time, but only gently shaking the pan to make it even. Remove from the heat when the sugar has browned.

Step 2: Pour in 40 grams of hot water and gently shake until the sugar dissolves. (Be careful when pouring in the hot water to prevent the sugar from splashing out and burning you. The sugar will solidify a bit after the hot water is poured in, but it will dissolve when you shake it.)

Step 3: Turn on the heat and bring the sugar water to a boil, remove from the heat, and let it sit for a bit.

Step 4: Let it sit for a bit and the bubbles will disappear quite decidedly.

Step 5: Pour into heat-resistant pudding cups while still hot. (Be sure to pour it while it's still hot. It will solidify if it's cold.)

Step 6: Make the pudding liquid. Whisk the sugar and milk together and dissolve the sugar.

Step 7: Add the eggs and mix well.

Step 8: Pour in the light cream and mix well,

Step 9: Sieve the pudding liquid three times. (Be sure to sift it, it's the key to smoothness.)

Step 10: Sift the pudding mixture three times.

Step 11: Pour into pudding cups, 9 points full, just 8 cups.

Step 12: Seal with tin foil.

Step 13: Place in a baking dish and pour boiling water into the baking dish, about 2cm high.

Step 14: Bake in preheated oven, lower middle layer, 320F/160C degrees for 40 minutes, turn off the heat and simmer for 10 minutes. (The size of each oven is different, the temperature and time should be adjusted according to your own temperament.)

Step 15: Take out of the oven and let it cool, then put it in the refrigerator for more than 3 hours for a better taste.

Step 16: Super smooth and tender texture, strong milk flavor.