Cooking Steps

1. 

   Step1:Boil the caramel first - take a milk pot. Put in the sugar and 25g water. Heat the medium heat until the color becomes darker. Turn the small heat until the coffee color has caramel flavor. Then add 20g hot water and stir with chopsticks to form a uniform Caramel solutio

2. 

   Step2:Pour into a bottle or container while it's hot. Remember to do it quickly, because the caramel will solidify soon (if it solidifies, it can be heated back in the pot

3. 

   Step3:Put 2 eggs in the plate. Add 30g eggs and break them up completely

4. 

   Step4:Add 2 drops of vanilla essence to milk (23 drops can be used). Bring the milk to 80 ℃ in the milk pot (boil over medium heat and turn off the heat if it is bubbling). Pour it into another plate to cool down (quick cooling method can be used, that is, take a large plate at the bottom and put cold water into it. Put the milk plate into water and stir

5. 

   Step5:When the milk has cooled down to the point of no scalding, pour it into the egg liquid and stir it quickly. Thoroughly mix the egg liquid and milk together

6. 

   Step6:Milk and egg liquid shall be sifted twice or three times to remove impurities, which can remove more delicate taste; the filtered pudding liquid shall be poured into a milk bottle or other container with caramel in place, and the height shall be as you like

7. 

   Step7:Preheat the oven 200 degrees. Put 12cm deep hot water in the baking tray. Put the milk bottle pudding in the baking tray. Heat it up and down 200 degrees for 20 minutes (according to the time mastered by the personal oven. It can be observed that the egg liquid at the head of the milk bottle bulges. It can also be observed by shaking. If the egg liquid still shakes severely, it may not be enough time