1 Boiling sugar: put some water and sugar in the milk pot for boiling milk (or the soup pot for cooking hot pot with induction cooker), stir constantly with medium and small fire until the sugar juice turns burnt red, then add some hot water to stir for a while, and put it into a bowl for later use;

2 Boil milk: Pour the milk into the pot and put some sugar to stir and heat it (no need to boil).

3 pour the fused milk and eggs into a bowl filled with caramel (don't worry about the mixing of caramel and pudding water, because caramel has solidified).

4 steaming practice: put the bowl in the pot (pour water into the soup pot, put a tripod and steam the bowl on it) and steam it over water. The bowl should be sealed with plastic wrap. Steam the pudding until it has solidified, and when it is cool, cover the bowl with Fluttershy and pour it out.

If there is a microwave oven, bake it over low heat (if the temperature is too high, the steamed pudding will have a honeycomb shape).

Note: the steamed pudding looks better, because the temperature in the microwave oven is not well controlled, and the steamed pudding should be rotated by a toothpick, so that the pudding is easy to fall off and the shape is more perfect.

Please adopt it.