Beat the eggs well, it is recommended to beat the eggs by hand, do not use a whisk, otherwise the effect will be much worse after beating the foam! Time about 1-2 minutes can be, if you use powdered sugar can add a small amount of powdered sugar in the egg mixture, if you use granulated sugar is best not to add, otherwise it is not easy to melt.

Pour the milk into a saucepan and pour the powdered or granulated sugar into the milk, remembering that this will need to be stirred constantly so that the sugar is well melted and evenly distributed, and then heated to a slight boil.

Pour the heated milk slowly into the egg mixture, whisking evenly while pouring, making sure to whisk the milk and egg mixture well

Then preheat the oven to 160 degrees, pour the custard into a mold, which needs to be filtered through a strainer to get rid of the impurities. Because there is no suitable mold, I took the egg tower mold, the custard was poured into the mold, and then in the baking tray poured 1/2 height of water, professionals call "water bath method" will be a one by one molds placed, the oven is set on the upper and lower heat modes, the temperature of 160 degrees for about 25 minutes

Now to start making! To make the caramel, pour the powdered or granulated sugar and a little water into a saucepan. Slowly heat the sugar over a low heat to an amber color

Take the pudding out of the oven and in the last step pour the caramel on top of the pudding, or, for a better visual effect, take the pudding out of the oven after it has cooled down and pour the caramel on top of the pudding.

Finally, put the finished pudding into the refrigerator to chill, let it sit for a while and then you can eat it, it tastes really great!