Caramel milk pudding

1

boiled water, disinfected containers

2

And find clean, oil-free containers, four eggs, 70 grams of sugar, flattening

3

500 milligrams of milk, smoothing, three sifts

4

100 grams of sugar, 100 grams of water, boiled fire, yellow all around, boiled to boil, turned to light fire, (first it starts to get hot, short chopsticks, hands will feel hot, look at bubbles, from smaller to larger, light colour to light brown, light brown, quickly changing colours around, burning fire when brown, otherwise the sugar will be bitter)

5

heat pours into a hot container, which is then filled with egg milk, covered with tin paper, covered with fresh membranes, steamed in open water (which is not cold) and turned into fire, 17min, which is also controlled in about 20 minutes。

6

It's cool. It's cold. It's cold

You need to control the heat carefully when making the caramel. It took me about eight minutes from adding water to finishing the caramel. I was busy cooking alone, so I didn't have time to take photos of the process. Making caramel is similar to making spun sugar. Don't worry if it hardens in the container after pouring, as it needs to be steamed later anyway. The remaining caramel in the pot can be scooped up with chopsticks; it tastes good too. Soak the pot in water immediately after use for easier cleaning. You can use small bottles as containers, but I didn't have any, so I used a large one.