Cooking Steps

1. 

   Step1:Because many people think it's hard to solidify and suspect that there's something wrong with the formula. So here's the original recipe in the book. There's really no wrong component. There's really no wrong component. There's really no wrong component... This is a very tender and tender taste. If you don't think it's solidified, you can increase the oven temperature and prolong the baking time. If you really think it's not OK, you can reduce the amount of liquid in the formula. According to @ Q_ Of_ Heart's feedback - the amount of milk and cream has been reversed. The whole egg is a little bit more liquid. When it's time, it's stuffy in the oven until the water changes temperature. It won't be thin at al

2. 

   Step2:Split the vanilla pods. Put the vanilla seeds and pods in the milk ~ add 33g sugar and cook until slightly boiling, then cool them for use

3. 

   Step3:Cool and remove vanilla pods ~ add cream and stir wel

4. 

   Step4:Mix the yolk and the whole egg mixture together and add them to 2 for even mixin

5. 

   Step5:Sugar 50g, water 30ml, stir well ~ cook in high heat until bubbling, then change to medium low hea

6. 

   Step6:Slowly boil to amber ~ caramel flavor ~ if you like slightly bitter, you can cook for a while ~ I like sweet ~ light colo

7. 

   Step7:Generally, the syrup should be separated from the fire earlier, because the high temperature of the syrup itself will make the syrup coking a little bit

8. 

   Step8:Add the cooked syrup to the pudding bottle while it's hot. I've made five of these

9. 

   Step9:Sift the pudding liquid prepared before 12 times

10. 

    Step10:Put it in a pudding bottle (too full is not recommended). The liquid level should be the same as that of the last water bath.

11. 

    Step11:Put it into the deep mold ~ pour hot water into the mold (I use the newly boiled water) ~ the mold must be deep. There must be more water in the water bath. This is the key point. I have tested it. The finished product of the high milk bottle which is not soaked in water is obviously rough. There are many bubble

12. 

    Step12:Put it into the lower layer of the preheated 150 ℃ oven ~ heat up and down ~ bake in water bath for 50 minutes (during which I added tin paper to prevent over coloring the surface

13. 

    Step13:Close up of vanilla seed at the bottom

14. 

    Step14:Soft interior features

15. 

    Step15:Close up of pudding with syrup and vanilla seeds