Egg yolks 3

Light cream 225g

Powdered sugar/caster sugar 30g

Milk 75g

Methods/Steps

The ingredients are very simple: egg yolks, light cream, milk, sugar

Container of light cream and powdered sugar, mix well with a hand mixer (if you're using larger granulated If you are using large granulated sugar, it is recommended that you put the cream, milk and sugar into a saucepan and heat over low heat until the sugar is completely melted, then turn off the heat and allow to cool until ready to use, then step 3 can be omitted)

Add the milk while whisking and whisk until the powdered sugar is completely melted

Put the 3 egg yolks in a whisking bowl

And then pour the yolks into the liquid and whisk to combine well

When the pudding liquid is mixed, there will be a lot of bubbles in the pudding liquid. The pudding liquid will have a lot of bubbles

Sieve to remove air bubbles and solids

Then fill the molds, as to how full to fill, their own judgment

The oven is preheated at 180 degrees for 10 minutes, fill the baking tray with hot water, baking: lower middle layer, upper and lower heat 180 ℃, baking 25 to 30 minutes, until the surface appears caramel color can be (according to the size of the molds and the depth of the adjustable)

French caramel pudding out of the oven!