1. 15 grams of water and 40 grams of sugar, heated
2. Boil until the sugar melts and bubbling, then change to low heat
3. Cook until browned and turn off the heat
4. Pour 50 grams of hot water while it's hot
5. Add condensed milk to the milk and stir well
6. Pour into the caramel
7. Add 50 grams of whipped cream and stir well and let cool
8. 2 whole eggs and 1 egg yolk, beat with a cooking stick
9. Add a lot of caramel milk juice in portions and mix well
10. Strain into a baking bowl
11. Put a baking tray with a proper amount of hot water in the lower layer of the oven, put a grill, a baking bowl on it, and cover with a piece of tin foil. Bake at 155 degrees for 50 minutes
12. The surface of the baked pudding is very delicate. Now you can eat it while it is hot. To look good, I squeezed some light cream to embellish it after cooling.
13. 50g whipped cream plus 5g sugar, whip
14. Squeeze whipped cream on the surface of the pudding, sprinkle a little colorful sugar beads to decorate it
Tips:If you want to decorate the pudding with whipped cream, you must wait until the pudding is completely cooled, otherwise the whipped cream will melt away quickly.
