material

dosage

50 grams of fine sugar (caramel material)

Hot water (caramel material) 15g

2 whole eggs (pudding material)

Egg yolk (pudding material) 1.

40g of fine sugar (pudding material)

Milk (pudding material) 400 ml

Vanilla powder (pudding material) 5g

working methods

1. caramel method: put the sugar in a small pot and cook it slowly until it melts. You can stir it a little in the middle to melt the sugar evenly. When the sugar really melts and turns dark brown, add boiling water and stir, it will turn into caramel with a little viscosity, and pour it into the prepared container (be sure to cook the caramel on low heat, and then put down the hot water after the sugar is completely melted).

2. Pudding method: break up the whole egg yolk, and be careful not to blow too much air when beating, so that the steamed texture will be more detailed.

3. Put the milk and sugar in a small pot, heat with low fire and stir at the same time until the sugar is completely dissolved. The milk should not be too hot, and it doesn't matter if the sugar is completely dissolved. Heating is just an action to help sugar dissolve.

4. Mix the egg liquid with milk, add vanilla extract, sieve twice, and then sieve into a container filled with caramel.

5. Cover the container with plastic wrap or aluminum foil (to prevent water from dripping), and then poke a few small holes with a toothpick.