1. Pudding liquid ingredients: 250 grams of milk, 2 100 grams of eggs, 30 grams of sugar; caramel ingredients: 50 grams of white sugar, 25 grams of water.

2. Heat the milk until it boils quickly, then turn off the heat, add sugar, mix well, and let cool.

3. Put the eggs into the milk and beat evenly (don’t use too much force, otherwise there will be a lot of bubbles).

4. Strain the pudding liquid through a strainer 3 to 4 times, then let it sit for half an hour.

5. At this time, boil the caramel. Add water to the white sugar and boil the sugar over medium-low heat without stirring. When large bubbles form in the pot, be sure to observe immediately.

6. When the sugar solution turns amber, turn off the heat and remove immediately.

7. Immediately pour the caramel evenly into the prepared waterless pudding bowl. Pour the pudding liquid into the pudding bowl.

8. Place the pudding bowl in a deep dish in the oven, and then pour water into the dish until half of the pudding liquid is covered.

9. Set the upper and lower tubes of the oven to 165 degrees. After preheating, carefully place the baking sheet into the middle shelf of the oven and bake for about 30 minutes.