1. Prepare the required materials.
2. Put 20 grams of cold water in a small pot, pour 80 grams of caster sugar, and heat it over low heat.
3. Stir while heating, add 1 tablespoon of hot water when brownish red with caramel flavor, and mix well.
4. Pour it into the bottom of the pudding mold while it is hot, and let it cool for later use.
5. Pour the milk into the milk pot, drop a few drops of vanilla extract, heat it on a low heat, turn off the heat before heating it to boiling, and stir while heating to avoid muddy bottom.
6. Pour the whipped cream into the boiled milk, stir evenly, cook until small bubbles are formed, then turn off the heat.
7. Mix the egg yolk with the whole egg, then add 40 grams of fine sugar and mix well.
8. Pour the boiled milk slowly into the egg yolk paste, stirring while pouring.
9. Stir well.
10. Then sift it twice to make the pudding liquid more delicate.
11. Pour into the pudding mold, skim the bubbles on the surface, put the mold into the baking pan, pour 1-1.5 cm high hot water into the baking pan, then put it into the lower and middle level of the preheated oven at 150 degrees, and bake for 60 minutes.
12. Serve after cooling or refrigerating.
13. Finished product
Tips:When making caramel, be sure to have a low heat, pay attention to the changes in the caramel, it will be bitter and not tasty.
The baked pudding is slightly trembling and tender, and the time should be shortened or increased according to the size of the mold.
The baked pudding tastes better after putting it in the refrigerator and eating it.
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