1. Put 60 grams of caster sugar and 25 grams of water into a stainless steel pot, shake the stainless steel pot to mix the caster sugar and water.
2. Boil the liquid sugar on a low heat and turn off the heat until it is golden brown. If the color is too deep, the caramel will taste bitter.
3. Pour the caramel liquid in the pot into the pudding mold while it is hot, turn the mold by hand to form a layer of caramel liquid evenly at the bottom of the mold, and let it cool.
4. Prepare ingredients: 2 eggs, 250g fresh milk, 30g caster sugar, 1/2 tsp of vanilla extract.
5. Beat 2 eggs.
6. Put the fresh milk and fine sugar into a pot and heat it until bubbles are formed. Turn off the heat and add vanilla extract and mix well.
7. Slowly add the boiled milk liquid to the stirred egg liquid, stirring while adding.
8. Filter the well-stirred milk and egg liquid with a sieve and pour it into the mold.
9. Add appropriate amount of hot water to the baking pan.
10. Preheat the oven at 180 degrees and bake for 25-30 minutes.
Tips:1. The purpose of filtering with a sieve is to filter out fine egg pieces and make the taste of the pudding more delicate;
2. If there are bubbles when filling the pudding mold, use a spoon to gently skim them, the bubbles will affect the taste of the pudding;
3. The hot water in the bakeware is because the thermal conductivity of the mold is better, and it is easy to overbake the bottom;
4. When the pudding mold is demolded, just use a spoon or toothpick to mark the mold wall, and then buckle the plate on the pudding mold upside down.
