Ingredients:

Sugar (1 cup), cream (2DL), milk (1DL), eggs (4 pcs).

1. Prepare all materials.

2. Brush the pudding container with a thin layer of butter, including the bottom and sides of the container. ?

3. Put the sugar in a cold pot and heat over medium heat.

4. There will be no obvious changes in the first few minutes, and bubbles will slowly begin to form from the edges.

5. When the color of the bubbles gradually becomes darker, shake the pot to let the sugar in the middle slowly dissolve.

6. All the sugar dissolves and a small amount of bubbles begin.

7. When the color turns dark brown and there are a lot of bubbles, immediately remove from the heat and stop heating.

8. Quickly pour the caramel into the oiled container, just enough to cover the bottom of the container

9. For 4 eggs, only 1 whole egg and 3 Just one egg yolk and beat it in a clean container.

10. Add sugar (50 grams).

11. Stir the egg mixture and sugar until the color begins to lighten and all the sugar melts.

12. Add the cream and milk in the ingredients and stir.

13. Pour the egg liquid into the container with caramel, 2/3 full.

14. You can see clearly from the side that there is a layer of dark caramel at the bottom and white egg liquid on top, which will not be mixed.

15. Preheat the oven for 10 minutes in advance to 150 degrees. Use the water bath method. Add nearly boiling hot water to the baking pan where the pudding is placed, up to 1/2 of the pudding bowl. Bake for 40-45 minutes, until the liquid is solidified.

16. Let cool slightly for half an hour, then invert it on a clean plate and enjoy!

Tips:

1. When boiling caramel, you don’t need a spoon, just a pot. Just shake the handle to control the ripening of the caramel. Don't touch it with your hands because it is very hot.

2. Be sure to pour the caramel into the pudding bowl quickly, otherwise the caramel may condense.

3. Check the pudding from time to time when baking. When you find that the liquid has solidified, you need to take it out and put it on the rack to cool. It will not taste good after it is baked.

4. When the caramel is finally turned upside down, some of the caramel will condense on the bottom due to the temperature drop. You can turn it in the microwave for 20-30 seconds, then slowly pour it out on the cooking table and outline it. After inserting the desired shape into the cloth, the cooking will be as beautiful as a work of art. Of course, be quick or the caramel will still set.

5. It tastes better after being refrigerated!