1. Add granulated sugar to the milk and mix well
2. Boil on low heat until the sugar melts and the milk bubbling slightly, let cool and set aside
3. 3 eggs, ready
4. Whisk evenly
5. After the milk is thoroughly cooled, pour it into the egg liquid and beat evenly
6. The custard is sieved once to remove impurities
7. Mix 60 grams of sugar and water
8. Simmer until caramel color
9. Pour the caramel into the bottom of the mold while it is hot, and put it in the refrigerator compartment for the caramel to solidify
10. Pour the custard into the mold, about 8 minutes full
11. Put clear water in the baking pan, sit the mold in the baking pan, 160 degrees, upper and lower fire, middle level, about 45 minutes
12. Cover the baked pudding with plastic wrap and put it in the refrigerator compartment for 4 hours to shape
13. The knife is gently demoulded and buckled upside down in a small dish. It can be eaten directly or with fruit.
14. The knife is gently demoulded and buckled upside down in a small dish. It can be eaten directly or with fruit.
Tips:1. Do not overcook the caramel, and pour it into the mold quickly after it is boiled, otherwise it will solidify quickly;
2. The oven does not need to be preheated;
3. Be careful not to damage the smooth outside when demolding. My puddings failed to be demolded due to the pattern on the inner wall of the mold and were damaged;
4. Choose heat-resistant molds. I used them for a long time. They are not heat-resistant. After demolding, I found that the bottom of the bowl was cracked;
5. The custard is more delicate after being sieved.
