1. First, put 50g of coarse sugar into the pot, stir with chopsticks, and cook until brown with low heat. Turn off the fire when there is foam bubbling on the side (note), and boil about 60g of boiling water and stir.

2. Two egg yolks, 240ML milk and 40ML sugar, mix well and cook for a while until the sugar dissolves. Don't cook.

3. Mix10ml rubber powder and 20ml water evenly. After heating and dissolving in water, add it into the egg liquid and stir well.

4. Pour caramel into the bottom of the jelly mold, then add half a teaspoon of vanilla extract to the egg liquid and filter. I only had two jelly molds, so I made two. ).

5, then put it in the refrigerator and freeze it for about two hours or more. Take it out and press the edge of a mold with a spoon to let the air out, so that it can be reversed. Because it is caramel, it is the other way around.

6. It's upside down. Let's eat. Sweet and smooth, really delicious, especially the caramel part. I changed it by combining two recipes. It's very simple, mainly because you can't burn caramel. It's much easier than steaming and baking, and it tastes good.

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