Cooking Steps

1. 

   Step1:First we make caramel liquid. First put 30g white sugar into a clean pot. Turn on a small fire and heat.

2. 

   Step2:The sugar will melt slowly after heating, but do not stir during this period.

3. 

   Step3:When the sugar melts, we pour in the remaining 70g of sugar. Continue to heat on a low heat. During the heating process, we can't stir it. Just pick up the pot and turn it around slowly until the sugar melts completely. Boil it to the caramel color.

4. 

   Step4:When the caramel solution boils to bubbles, slowly pour in the hot water (do not add cold water). This process should be carefully scalded by the splashed syrup.

5. 

   Step5:The caramel solution is boiled and cooled slightly. Then it is poured into the mold. It can be put in the refrigerator and refrigerated for caramel setting.

6. 

   Step6:Make pudding liquid. Pour milk and 50g sugar into the pot. Heat over low heat until the sugar melts. (the milk doesn't need to be boiled) cool it to about 40 degrees for use.

7. 

   Step7:Break up the eggs.

8. 

   Step8:Slowly pour the milk into the egg mixture. Mix it side by side.

9. 

   Step9:Sieve the evenly stirred pudding solution at least twice. This is to remove the bubbles generated during mixing and ensure the smoothness of the pudding.

10. 

    Step10:Pour the pudding into the mold. About 8 minutes full. Pour some hot water into the baking tray.

11. 

    Step11:Preheat the oven. Heat up and down 170 degrees. Bake for about 30 minutes.

12. 

    Step12:The amount of hot water is about half a centimeter high.

13. 

    Step13:Take out the baked pudding, put it on the air line and cool it. After cooling, use a toothpick or knife to draw a circle along the edge. Then it can be poured on the plate for eating.

14. 

    Step14:The pudding tastes best when refrigerated. It's slippery.