1. Put the pudding bottle in a pot of boiling water for a few minutes to sterilize and drain the water
2. One carton of milk, two eggs
3. Add 20 grams of granulated sugar to the milk and stir evenly, let stand for 5 minutes and stir again, the sugar is completely melted
4. Beaten eggs
5. Mix milk and egg liquid evenly
6. Sieve the mixed egg and milk twice with a strainer
7. Divide the egg and milk liquid into the pudding bottle 80% full
8. Wrap the pudding bottle with plastic wrap, poke a small hole with a toothpick, put the steaming rack in the pot, place the pudding bottle, cover the pot, turn to a low heat and steam for 8-10 minutes
9. 80 grams of caster sugar and 60 grams of water are mixed evenly. Stir continuously with a spoon and cook on low heat until caramel color
10. Add 20 grams of hot boiled water, stir quickly, and mix evenly to form a caramel liquid
11. The pudding can be shaken as a whole to serve, take it out, and remove the plastic wrap
12. Add the cold caramel liquid to the pudding bottle and serve. Let the caramel pudding cool thoroughly, cover the bottle and store in a refrigerator
Tips:1. Steam the pudding with a low heat throughout the whole process to prevent the egg and milk from overflowing after being heated.
2. The pudding bottle is wrapped with plastic wrap to prevent water vapor from dripping and generating bubbles. The pudding taste is not smooth and tender.
3. Add hot water to the caramel, and be careful of spilled sugar to avoid scalding.
4. Homemade desserts are free of additives and have a short shelf life. Consume them as soon as possible.
