Cooking Steps

1. 

   Step1:Preparation in advance - this recipe can be made into 3 90ml Paul bottles. Prepare the utensils for pudding. Then prepare some hot boiled water. Make caramel solution - add sugar and water to the pot. Heat it over medium low heat. Do not stir, just wait for the sugar solution to boil. Then the sugar solution will start to change color from the side of the pot. Shake it from time to time to make it evenly mixed.

2. 

   Step2:The color of caramel will be deepened all the time. When the color is as shown in the figure, it will be splashed when pouring hot water. You can take the pot cover in one hand and half cover the edge of the pot. Scoop 1 tablespoon of hot water in one hand. Quickly pour the caramel into the liquid and immediately cover the pot cover. Then shake it to mix the liquid.

3. 

   Step3:As soon as the caramel is cooked, pour it into the pudding bottle. Otherwise, it will harden and solidify quickly. It's better to pour three bottles here. I've got one more wrong before I do i

4. 

   Step4:Then make the pudding liquid - weigh the milk, fresh milk oil and sugar together in the pot. Then heat it over a small heat while stirring until the sugar melts. Turn off the heat when there is a little bubble in the pot.

5. 

   Step5:The yolk will be roughly broken up first. Then pour warm milk from the side while stirring. Beat the egg beater against the bottom to avoid too many bubbles.

6. 

   Step6:Vanilla or rum are added at this time. It won't destroy the fragrance. Without these two materials, it's OK. Please choose fresh frozen eggs.

7. 

   Step7:The pudding liquid should be screened at least three times to make the texture smooth and uniform.

8. 

   Step8:Put the pudding in the bottle. Seal it with aluminum foil. Add a steaming plate to the big pot. It can effectively prevent the pudding from producing big bubbles. Then pour in the water that can be submerged to 1 cm deep at the bottom of the pudding bottle (not enough in the picture) and boil it. Turn it to a low heat. Put in the pudding bottle. Cover the pot and heat it in a low heat for 7 minutes. Turn off the heat and simmer for 5 minutes. Turn on the low heat again for 5 minutes. Simmer for 5 minutes. There's baking paper in the pot. It's just for protecting my uncle Sh

9. 

   Step9:Open the aluminum foil and check the pudding. If there is a bulge like this, it means it is not solidified enough. It can be reheated for 5 minutes and then simmered for 5 minutes.

10. 

    Step10:Cover or wrap the finished pudding. Refrigerate for more than 3 hours and enjoy.