caramel pudding

1

Cut the vanilla seeds and pods into pieces with a knife and place them in a milk pot.

2

Heat over low heat until slightly boiling, remove from heat, cover, and simmer for 5-8 minutes.

3

Add sugar to eggs.

4

Stir well and set aside.

5

Filter the cooled milk through a sieve and mix with the egg mixture.

6

Then filter the stirred egg and milk liquid through a sieve to filter the impurities.

7

Pour caramel into bottle container.

8

Pour the pudding liquid into a bottle, fill the baking sheet with water, and preheat the oven to 200°

9

Bake for 15-20 minutes until pudding is set.

1. When cooking caramel liquid, you can turn off the heat without boiling it too deep, because residual heat in the pot will continue to deepen the color. If the color is cooked too deep before turning off the heat, the caramel taste will be too bitter. Be careful when heating water to avoid splashing water and burns. 2. Pour the caramel sauce into the pudding mold while it is hot, and then pour in the pudding liquid after cooling. 3. The roasting time is for reference, and it is relatively accurate to judge based on the degree of roasting. Bake until the surface is solidified and feels elastic when touched.