Caramel Pudding
1.
Place a bowl with milk in a pot of warm water and add 45g of white sugar
2.
Heat and stir until the white sugar is completely melted
3.
Add egg liquid
4.
Stir repeatedly
5.
Filter twice with a strainer, set aside for later use
6.
Pour the remaining 80g white sugar and 80g water into the pot, boil the syrup on low heat
7.
Cook until the syrup starts to turn a little yellow, turn off the heat immediately
8.
Pour the hot syrup liquid into the bottom of the prepared heat-resistant cup while it is hot
9.
After the syrup in the cup has cooled, pour the egg and milk liquid prepared in step 5 into the cup
10.
Put the cup into the baking tray, add water to the baking tray to 2/3 of the height of the cup, then put it into the middle layer of the preheated 150 degree oven, and fire up and down for about 35 minutes
Tips:
1. When the syrup is boiled until it starts to turn a little yellow, turn off the heat immediately, otherwise the syrup will be boiled off by the remaining temperature
2. The syrup must be poured into a cup before someone else, or it will solidify when it's cold
3. The pot of boiled syrup can be washed with hot water; you can also put it in a pot of water, it will melt naturally the next day, and then wash it
4. The water in the baking tray should be less than 2/3 of the height of the cup, otherwise the pudding will have bubbles
