1. Prepare the raw materials, weigh 22.5g sugar and 15g water into the pot
2. Weigh the milk, whipped cream, and 40g granulated sugar, pour them into the same container and set aside
3. Weigh whole eggs and egg yolks for later use
4. Use a manual whisk to beat the egg liquid evenly, try not to beat the foam, and then sieve 2 times
5. Spread butter on the edge of the container used to bake the pudding to make it easier to demould
6. Boil the syrup, simmer on low heat
7. When it's caramel-colored, pick it up and shake it well. Don't overcook it.
8. Pour the caramel into the ceramic cup
9. At this time, the milk is heated until the sugar melts, and let cool to about 40°
10. Preheat the oven to 145°
11. Pour the milk into the egg and sieve 2 times
12. Pour the sifted pudding liquid into a ceramic cup, and pour 1.5 cm of warm water into the baking pan
13. Put it in the oven and bake for 50 minutes at 145°
14. Take the ceramic cup out of the hot water as soon as it is out of the oven, let it cool, and refrigerate it overnight before demoulding
Tips:The pudding demoulding is very simple. Just use a knife to cut a circle on the noodles, buckle the container upside down, and shake it left and right to fall by itself.
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