Caramel Milk Pudding

Caramel Milk Pudding

1. Prepare the materials

2. Start making caramel liquid: Put water and sugar in a small pot, heat on medium and low heat, do not stir. When it starts to boil, you can shake the small pot to let the liquid heat evenly. When the liquid in the pot is caramel-colored, turn off the heat and pour while it is hot. Just put a layer in the cup

3. Put the milk + sugar in a basin, heat it over water and stir until all the sugar is dissolved, then take it out

4. Sit in a basin of cold water. Help it cool down to the point where it’s not hot

5. 2 eggs knocked in the plate, beaten

6. Add to the milk liquid and mix well

7. .Filter 3 times, let stand for half an hour

8. Pour the pudding liquid in a cup with caramel

9. Put it in a preheated 165 degree oven, middle layer, hot water bath, bake for 35 minutes, the pudding will solidify and it will be out of the oven.

10. The method of judgment is that the surface is solidified and does not flow, shake the cup lightly, the surface can vibrate slightly, and there are no pores on the surface (there is a pore that means it has been baked)

11. Finished product