Put sugar and water into the caramel solution in a steel basin. At this time, you can gently shake the steel basin to mix the sugar water evenly, and cook it slowly until it changes color. Never stir in the process! When it turns caramel, stir it a little with a spoon, turn off the fire, and immediately put the boiling water in and stir it evenly. Bottle and refrigerate for later use.

Gelatine tablets are soaked in ice and water (extra weight). Remember that ice cubes and water are edible! Ice water must also be covered with clear film to avoid soft parts.

Mix the egg yolk and sugar until the color of the egg yolk liquid becomes lighter.

Pour the fresh milk into the pot, stir and heat it with low heat until it almost boils, then turn off the heat.

Practice 4 Pour into Practice 3 and stir at the same time to avoid turning into egg drop soup.

Practice 5: Go back to the gas stove and heat it with a small fire. Remember to stir until it is thick, about 85 degrees. If there is no thermometer, look at the milk sauce attached to the heat-resistant knife at this time. You can draw obvious marks with your fingers.

Add animal whipped cream and vanilla extract and stir well. Vanilla extract is used to remove fishy smell and can be omitted.

Method 2 Squeeze soft gelatin tablets as much as possible, add method 7 and stir until dissolved, and sieve the evenly mixed pudding liquid twice to complete the pudding liquid.

Pour the finished pudding liquid into the pudding mold, refrigerate for at least 2 hours or solidify overnight, and the baking-free pudding is finished!

Add caramel solution by 1 when eating. How tender!

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