The method of making caramel pudding is as follows:

1. Make the caramel first. Use a deeper and thicker pot to cook the caramel. Pour the sugar and water into the pot over medium-low heat. heating.

2. When the color starts to change, turn the heat to the minimum. Turn off the heat when it turns into a darker amber color.

3. Add salt and hot water and mix evenly. Pour the caramel liquid into a cup while it's hot and refrigerate.

4. Make pudding again, add eggs and egg yolks, add fine sugar and mix well. Then pour in hot milk at about 60 degrees, stirring while pouring.

5. Stir evenly and sift twice, sift and let cool for later use. Now to make chiffon cake, mix milk and corn oil and stir to emulsify.

6. Sift in low-gluten flour and mix well. Pour the pudding liquid directly onto the caramel until the cup is about 60-70% full. Pipe cake batter on top, first to the edges and then to the middle.

7. Preheat the oven to 140 degrees Celsius and bake for 45 minutes. Take it out when the top turns golden brown. The crème br?lée is ready.