1. Chop the vanilla seeds and the pods with a knife and put them in the milk pot.
2. Heat to a slight boil over low heat, remove from heat, cover with lid, and simmer for 5-8 minutes.
3. Add sugar to the eggs.
4. Stir well and set aside.
5. Strain the cooled milk through a sieve and mix it with the egg liquid and stir well.
6. Then use a sieve to filter the mixed egg and milk liquid.
7. Put the caramel in the bottle container.
8. Pour the pudding liquid into the bottle, pour water into the baking tray, and preheat the oven to 200°
9. Bake the middle layer for 15-20 minutes until the pudding is set.
Tips:1. When the caramel liquid is cooked, the color can be turned off without the need to cook too deep, because the pot will continue to darken the color if there is residual heat. If the color is cooked too deep before turning off the fire, the caramel will taste too bitter . Be careful when heating the water to avoid scalds from splashing.
2. Put the caramel sauce into the pudding mold while it is hot, and pour into the pudding liquid after cooling.
3. The baking time is for reference, and it is relatively accurate to judge by the degree of baking. Bake until the surface is solidified and feel elastic when lightly touched.
