Caramel Pudding

Caramel Pudding

1. Beat the eggs, pour them into the container, add 30g sugar, then stir evenly with egg whips

2. After pouring the milk, continue to stir, filter twice and let stand for half an hour

3. Pour 70g sugar and water into the pot on a medium-low heat and bring bubbles, then turn to low heat and stir until the syrup turns amber, then turn off the heat.

4. Spread a layer of butter on the container of the baked pudding and pour the syrup prepared in step 3 while it is still hot

5. Then pour the set 2 into step 4

6. Preheat the oven to 180 degrees, add half of the water that has passed the pudding container to the baking tray, heat up and down 180 degrees, 35 minutes.

Tips:

You must filter the milk several times, so that the baked pudding will be tender and without bubbles; grease the container of the baked pudding is convenient for demoulding!