1. Boil water in the pot, sterilize the container,
2. In addition, find a clean, water-free and oil-free container, beat four eggs, add 70 grams of sugar, and beat well.
3. Add 500ml of milk, stir well, and sieve three times (two or three times will do, to remove impurities, and taste good)
4. Add 100 grams of sugar and 100 grams of water to a small pot. Bring to a boil on high heat. The surroundings will turn yellow until it becomes thick. Turn to low heat. More, small to large, the color is clear to light brown, light brown, the surrounding color changes quickly, turn off the fire immediately when it is brown, otherwise the sugar will be bitter after the heat is over)
5. Pour it into a scalded container, then add egg and milk to this container, cover with tin foil, or plastic wrap. Put it in boiling water (boiling water is not cold water into the pot) and steam, turn to low heat, for 17 minutes , And it should be controlled within about twenty minutes.
6. Let it cool, put it in the refrigerator overnight, take the plate, upside down,
Tips:The caramel needs to control the heat. It takes about eight minutes from adding water to boiling the caramel.
Before you have time to take a photo of the process, boiled caramel is similar to toffee. Don’t worry about freezing in the container, you will need to steam it later.
Put the remaining caramel in the pot with chopsticks, it is also delicious, soak the pot in water immediately after use.
The container can be in a small bottle, I don’t have one here, I used a large container,
