1, make caramel: pour a little water into the pot, add sugar, stirring constantly, until it becomes amber color, then turn off the heat.

2. Pour the caramel into a mold and refrigerate it for a while. Put the milk, beaten egg yolks, and sugar into the pot, turn on the heat, and keep stirring until the sugar dissolves.

3, take the mold out, pour in the milk just made, and when it cools down, put it in the refrigerator, take it out the next day, take the pudding out of the mold.