1, the first caramel, caramel to cook with a deeper thick-bottomed pot, the sugar and water into the pot over medium-low heat.

2, start to change color after the fire to the smallest, into a deeper amber color, turn off the fire.

3. Add salt and hot water and mix well. Pour the caramel mixture into a mug while it's still hot and put it in the fridge to chill.

4, and then to make pudding, eggs with egg yolks, add granulated sugar and stir well. Then pour in hot milk at about 60 degrees, stirring as you pour.

5, stir evenly after sifting twice, sifted and cooled for use. Now do chiffon cake, milk and corn oil mixed and stirred to emulsify.

6, sifted into the low gluten flour and stirred well. Pour the pudding mixture directly onto the caramel, about to the cup's sixty to seventy percent full. Squeeze the cake batter on top, first the edges and then the center.

7. Preheat the oven to 140 degrees Celsius and bake for 45 minutes. The top will turn golden brown and you can take it out. Caramelized pudding roast is ready.