400 grams of milk, vanilla extract 1/2 tablespoons (if not, it's not a big problem, but it's almost fragrant), 80 grams of sugar and 4 eggs.

Caramel material: sugar100g, water 40g.

working methods

Let's start with caramel:

1. Heat only sugar in the pot, turn it up with a wooden flat spoon after discoloration, and stop stirring after all discoloration.

2. Continue heating. When the caramel expands and the bubbles become smaller, turn off the fire.

3. Immediately add warm water and use a wooden spoon to inject water along the edge of the pot. If you pour it directly, it will spill!

4. Then heat it with high fire, melt it and cook it until the caramel drops into the water, and the caramel will not mix with the water (you can take a glass of water to test it.

Egg pudding practice:

1. Spread a thin layer of butter on the mold bowl. If you spoon it, you can eat it without coating it. Put a proper amount of caramel into the bottom of the bowl.

2. Add vanilla extract and 1/3 sugar to the milk and heat it. When the pot is bubbling (don't cook), remove it from the fire.

3. Beat the eggs and add the remaining sugar to make a foam. At this point, preheat the oven.

4. Pour the milk into the beaten eggs, and be careful not to foam when stirring.

5. Stir thoroughly and filter.

6. Slowly inject into the mold, inject water into the baking tray, and bake in the oven 150- 160 degrees for 30 minutes.

skill

You can eat it directly or backwards. If it is upside down, insert the knife into the edge of the pudding and turn it over along the edge of the mold. Both hot and cold are delicious:)

If you replace half of the milk with whipped cream and add an egg yolk, it will be a milky pudding, which is more delicious!

Ask and answer. A:

Q: Can I use a steamer instead of an oven?

No problem. Just steam the custard as usual. If melted rubber powder is added, it can be cooled in the refrigerator.