50g of water, 120g of sugar, 40g of hot water, 8 eggs, 90g of sugar, 600m of milk, 6 drops of essential oil.

Milk pudding practice

1, the production of caramel liquid: pot of water, sugar, heating over medium heat, do not stir, heating to a boil to be rendered yellowish, adjusted to a small fire, gently shaking the pot, the sugar was brownish-red immediately turn off the fire;

2, quickly poured into the hot water, stirring evenly that is, caramel liquid, caramel liquid is good to be immediately poured into the small bottle, gently knocked a few times, spread all over the milk bottle. knock a few times, spread all over the bottom of the bottle;

3, make pudding liquid: the egg beaten (egg yolks and whites should be), add sugar and mix well;

4, milk poured into the pot, add essential oils, heated to 85, 86 degrees or so, turn off the heat;

5, will be the milk poured into the egg in small doses in 8 times, pouring while quickly stirring until the mixture is homogeneous that is, custard, the milk, the custard is fine sieve, in addition to a few times, the milk will be the custard. The custard through a fine sieve, remove the foam;

6, poured into the milk bottle eight full, row into the baking dish, and in the baking dish into the height of about 2cm of hot water. 160 degrees baked 50 ~ 60 minutes until the pudding liquid solidified, can be.