1. Prepare all materials
2. Add eggs, egg yolks, sugar, salt, and beat evenly with a manual whisk
3. Add milk and whipped cream and continue to mix well
4. Add Baileys liqueur, and still mix well
5. Sift the pudding milk mixture 3 to 4 times. The more times, the finer the milk mixture will be. Then let it stand for more than 30 minutes
6. Preheat the oven to 165 degrees. When the preheating is about to end, pour the pudding milk mixture into the mold, and it is 7 minutes full
7. Take a large deep baking pan, put the pudding cup in the baking pan, seal it with tin foil, and pour enough hot water into the baking pan. The amount of hot water should be more than 1/2 of the pudding cup
8. After preheating, put the baking tray into the oven, middle level
9. Set the oven to the upper and lower fire, 160 degrees, and bake for about 35 minutes. You can test it with a toothpick. If the toothpick is inserted into the pudding cup and does not stand upright, it is already cooked.
10. After baking, take out the pudding cup and put it in the refrigerator after it has cooled down at room temperature. It can be eaten after 2 to 3 hours or refrigerated overnight.
Tips:1. All kinds of materials can be mixed evenly with a manual whisk. If you don’t like the taste of Bailey liqueur or don’t have it, you can use the same amount of milk instead, which is the original pudding;
2. After the pudding milk mixture is made, it can be sieved to remove large bubbles and impurities in it, making the taste of the finished product more delicate and tender;
3. The water bath method can make the pudding texture more delicate and tender.
