Ingredients:

Sugar sauce, refined sugar, 50 grams of water, one spoon of hot water, one spoon of pudding milk 300 ml, 55 grams of refined sugar, two egg yolks, one A few herbs.

Preparation steps:

1. Make the caramel part first. Pour the sugar and water into the pot, turn on medium heat and stir with a spatula. It will slowly turn yellow when heated.

2. After foaming, the smell of smoke and caramel will come out. Turn off the heat and add a spoonful of boiling water. (Be careful that the caramel will spray! It is recommended to use a net or lid)

3. Put the cooked caramel into the container and put it in the refrigerator to cool and set.

4. Next make the body of the pudding.

5. First put the milk and fine sugar into the pot, stir while boiling over medium heat, and turn off the heat just before boiling.

6. Put 2 eggs, 1 egg yolk and vanilla extract in the basin, and continue to stir. (Just stir it louder. If you stir it too carefully, there will be more foam in the center of the pudding)

7. Add warm milk again in step 5 and stir continuously. Add vanilla extract and mix well.

8. Put the mixture into a sieve.

9. Put part of the pudding into the container of the freshly frozen caramel, put it into a high-temperature resistant container, and then wrap it with tin foil.

10. Place the Datong electric pot in the electric oven, add 1.5-2 cups of water, and add pudding.

11. Place two chopsticks on the side of the pot, put the lid on and start steaming. (If you don’t have long chopsticks, you can also cover the lid at an angle and leave a gap.) This is to prevent the temperature in the pot from being too high. This is very important! )

12. After the pudding has cooled, place it in the refrigerator for 2-3 hours.

13. Place the pudding on the rim of the cup, insert a toothpick or knife into the rim of the cup, let air enter the rim, and flip it upside down to complete. (If you are worried that it is not cooked in the middle, you can insert a toothpick to confirm.)

14. Find a cute container, just like the delicious pudding in a Western food restaurant, I recommend you try it.

Tips:

1. According to the temperature of the pudding before heating, the pudding container will affect the heating state of the pudding. If it has not solidified after steaming, turn on the heating again. Then pay attention to the changes in the pudding!

2. If you put warm milk directly in at once, it will cause the eggs in the basin to become solid. Be sure to add it slowly while stirring!