1. Bake for about 10 minutes. 200g whipping cream, 100g milk, 3 egg yolks, 6g caster sugar, appropriate amount of hot water, appropriate amount of caster sugar.

2. Pour 200g of whipping cream into a small soup pot.

3. Add 100g milk and 6g fine sugar.

4. Heat over low heat until the sugar melts.

5. Remove and let cool, then add 3 egg yolks.

6. Stir evenly.

7. Pour the pudding liquid into the strainer and filter out the large bubbles.

8. Pack into molds.

9. Place it in a baking pan and pour an appropriate amount of hot water into the baking pan. Baking in a water bath will make the finished product more tender and smooth.

10. Place in the middle rack of the oven preheated to 170 degrees, and bake at 170 degrees for 10 to 15 minutes, until the surface of the pudding turns slightly yellow. Note that there are temperature differences in different ovens. You can use a thermometer to adjust the temperature difference before baking.

11. Take it out and sprinkle a layer of fine sugar on the surface. The traditional method is to boil the caramel in advance, then add the pudding liquid and bake it together. As for the simple version we are making today, you can directly omit the step of boiling caramel, sprinkle fine sugar on the surface, and use high temperature to bake the sugar into caramel, so that you can also enjoy the crispy texture of caramel.

12. Adjust the oven temperature to 200 degrees Celsius, put the baking sheet again, and bake for 10 to 15 minutes.