Caramel Pudding (4 Cups)
1.
Add salt to the eggs and egg yolks and beat them up.
2.
Strain the egg liquid.
3.
Add sugar to the milk, heat in the microwave for 2 minutes, stir to melt.
Wait for the milk to cool, add it to the egg liquid, mix well, and it will become a pudding liquid.
Filter the pudding twice.
4.
To make caramel: add 150g sugar and 45g water into the milk pot, heat it on a low heat, and be careful not to stir. When the burnt color appears, leave the fire immediately.
5.
Add caramel to the pudding bottle (you can make 6 cups of caramel, I used 4 cups, and the rest can be made next time)
6.
Wait for the caramel to solidify, add the pudding liquid (filter the addition with a strainer) and let stand for 1 hour.
7.
Fill the deep dish (the cookie box I use) with cold water, and add the pudding bottle to the box.
8.
Put it in the preheated heat up to 165°, lower heat up to 170°, the third layer, bake for about 30 minutes.
Tips:
1. The more the pudding liquid is filtered, the more delicate it is.
2. Stand still for 30 minutes to 1 hour after filtering.
3. Don't get too high, otherwise the surface will get old easily.
4. Try to immerse the bottle in cold water to prevent bubbles from appearing.
5. When making caramel, pay attention to the heat, especially when it comes to zoom sugar color, please pay attention to the heat immediately to prevent the caramel from being burned by the residual temperature.
6. The temperature and time of baking depends on the temper of your own oven.
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