50g milk cream 100g fine sugar 18g eggs.

Practice steps

1, big photo of ingredients

2. Let's make the base first, cut 5cm pieces of tin foil, and then fold it in half to make it 2.5cm.

3, rolled into a ring, it is the base.

4. With a pointed metal, gently tap the tip of the egg and knock out a small hole.

5, slowly cut down with a sharp knife, while pouring out some egg whites.

6. Separate egg whites from egg yolks. Now go to preheat the oven, 170 degrees, middle layer, fire up and down, 10 minutes.

7. Add 15g white sugar to the egg yolk, just break it up and don't send it away.

8. Heat whipped cream, stir while heating, and be careful to paste it. Just boil until bubbles appear at the edge of the pot, not all of them.

9. Pour the heated whipped cream into the egg yolk and stir while pouring.

10, milk is also poured into the egg yolk.

1 1, filter it through the net.

12, you can see the impurities at the bottom.

13, pour into the egg shell, pour 8 minutes.

14. Wrap the eggs in tin foil.

15, just like this, like wearing a fashionable dress.

16, put half a plate of water in the baking tray, put the eggs on the base and put them in the oven. Middle layer, 170 degrees, fire up and down, 35 minutes. The egg liquid won't flow, just do it.

17, if you want to eat caramel shells, you can refrigerate the pudding for 4 hours and sprinkle a thin layer of fine sugar on it.

18. Bake the caramel with a spray gun, and after cooling, it will be a crispy caramel shell.

19, put fruit to eat, it is also unique!

Tips

Precautions: 1, as soon as the yolk is separated, mix in the white sugar to avoid filming. 2. Take it out of the water and put it on the shelf immediately after it is baked. Be careful not to put water into the cup. If it is almost ignited, you can put it in hot water for a long time. The boiled water will continue to heat the pudding. 3. Take it out and sprinkle a layer of sugar after it is refrigerated in the refrigerator for more than 4 hours. Sprinkle sugar on the surface of the pudding first, then turn around to make the surface stick with sugar. Then, when the cup surface is tilted, pour out the excess sugar that can't be stuck, and wipe off the sugar stuck on the edge of the cup with your fingers. 4. Burn the pudding two inches away from it with a spray gun, and don't stay in one place for a long time. Stop when the whole area is zoomed and foamed. Wait a few minutes and you can eat it. 5. If you like the smell of vanilla, add vanilla extract 1g after adding milk. Pay attention to safety when making caramel shells!