2 eggs, 40 grams of sugar, 200 ml of milk, and appropriate amount of vanilla extract.

Appropriate amount of cream and chocolate sauce.

Caramel material

3 tablespoons sugar, 2 teaspoons water and 50 ml water.

To make caramel: put sugar and water (2 teaspoons) in a small pot, cook it until it is amber with low fire, and then add 50 ml of water. At this time, the sugar will agglomerate, and the agglomerated sugar will turn into caramel, and then it will be poured out to cool for later use.

manufacture

1. Beat the eggs and sugar with an egg beater until the sugar is completely dissolved, add milk and appropriate amount of vanilla extract and stir well;

2. Take a pudding container, pour a proper amount of caramel, then put a strainer on the container and slowly filter the milk solution in;

(If there are bubbles at this time, skim off the bubbles to avoid honeycomb in the pudding. )

3. Cover the container with plastic wrap and fix it with a rubber band;

4. Move the pudding into the rice cooker, add water, cover and cook; People don't leave, and when they see the steaming in the pot, the water boils. At this time, adjust the rice cooker to the heat preservation state, and open the lid after 5 minutes. At this time, check whether the pudding is coagulated, or keep warm for a while.

(The amount of water added in the pot shall be subject to the pudding solution 1/2; As the power of rice cookers is different, please take my time as the benchmark. If the pudding does not coagulate, extend the heat preservation time. )

5. take out the pudding, cool it and move it into the refrigerator for refrigeration. Squeeze some cream on it when eating, and it is better to put a strawberry on the cream.

(Of course, you can eat it directly. I squeezed the cream, added some chocolate sauce without fruit and sprinkled with powdered sugar. )

I wish you happiness ~ ~ ~