Caramel Pudding
1.
Boil the caramel liquid first. Pour cold water and caster sugar into the pot, heat it over a low heat, without stirring midway.
2.
Keep boiling until the liquid is brownish-red, turn off the heat when you can smell the caramel, and quickly pour boiling water into the caramel to form a caramel liquid.
3.
Spoon the caramel liquid into the small bottle while it is hot, and then tap it on the table to let the caramel liquid level out in the bottle and set aside for later use.
4.
Beat the eggs and add the fine sugar, stir well and set aside. Pour the milk into the milk pan and cook to about 80 degrees, turn off the heat and let it cool until it is not hot.
5.
Slowly pour the cold milk into the egg mixture, stirring while pouring it in until it is completely combined.
6.
Pass the custard liquid through a sieve to make it smoother.
7.
Put the small bottle of caramel liquid into the baking tray, and pour the custard liquid into the bottle
8.
Then pour 2cm high hot water into the bakeware.
9.
Put it in the preheated oven and bake at 160 degrees for 40 minutes.
Tips:
1. When boiling the caramel liquid, be sure not to stir.
2. The milk must be cooled to a temperature that is not scalded before it can be poured into the egg liquid, otherwise the egg liquid will be scalded into egg flowers (I made this mistake a bit today).
3. When the pudding is baked, pick up the bottle and shake it. It feels that it has solidified, but when it shakes, you still feel a slight vibration, which means that the pudding is baked. If it doesn't move, it means it's too old.
