1. Put 150 grams of sugar and 50 grams of cold water into a small milk pot, cook on medium and low heat until brown (caramel color). Don't stir the whole process, only shake the pot slightly to make it even. Remove the sugar from the fire after it turns brown.
2. Pour in 40 grams of hot water and shake gently until the sugar dissolves. (Be careful when pouring the hot water to prevent the sugar water from splashing out and scalding. After the hot water is poured, the sugar will solidify a bit, and it will melt if it shakes.)
3. Bring the sugar water to a boil over the heat, remove from the heat, and let it stand for a while.
4. Set it aside, the bubble disappears very firmly.
5. Pour it into a heat-resistant pudding cup while it is still hot. (Be sure to pour it while it's hot, it will freeze when it's cold.)
6. Make pudding liquid. Stir the sugar and milk until the sugar melts.
7. Add eggs and mix well.
8. Pour whipped cream and mix well,
9. Sift the pudding liquid three times. (Be sure to sift, this is the key to smoothness.)
10. The state after sieving three times.
11. Pour into the pudding cup, 9 points full, exactly 8 cups.
12. Seal with tin foil.
13. Put it in a baking dish, pour boiling water into the baking dish, about 2cm high.
14. Put it in the preheated oven, middle and lower, bake at 320F/160C for 40 minutes, turn off the heat and simmer for 10 minutes. (The size of each oven is different, and the temperature and time should be adjusted according to your own temperament.)
15. After taking it out to cool, put it in the refrigerator for more than 3 hours to taste better.
16. Ultra-smooth and tender taste, thick milky aroma. (This is taken after baking and cooling, it will be a bit thicker after refrigeration.)
17. It was refrigerated for one night and served with the caramel underneath. It was so beautiful.
