Caramel pudding

1

a bowl of milk, sitting in a hot water pan, with 45 g white sugar

2

Heated mix to full melting of white sugar

3

Add egg fluid

4

Repeatedly

5

Filter it twice and put it aside

6

the remaining 80 g white sugar and 80 g of water in the pot

7

It's starting to turn yellow when it's boiled

8

The hot syrup fluid pours into the bottom of the hot cup ready

9

After a glass of molasses cools, pour the egg cream ready for step five into the cup

10

Put the cup in the oven, water it up to 2/3 of the cup, and then put it in the middle of the preheated 150-degree oven for about 35 minutes

1. Boil the syrup until it starts to turn yellow, turn off the heat immediately, otherwise the residual heat will scorch the syrup
2. The syrup must be poured into the cup while others are taking advantage of it, otherwise it will solidify when it gets cold.
3. The syrup pot can be washed with hot water; you can also put in a pot of water, melt naturally the next day, and then wash it
4. The water in the baking pan must be 2/3 of the height of the cup, otherwise the pudding will have bubbles.