Caramelized Condensed Milk Pudding
1.
Add white sugar and water to the pot and turn on a medium-to-low heat.
2.
Boil until big bubbles appear and the color changes slightly, then turn to low heat
3.
When the color becomes dark, turn off the heat and add boiling water (be careful of splashing on the surface when adding boiling water)
4.
Pour into a bowl and let cool.
5.
Two whole eggs plus one egg yolk plus white sugar.
6.
Whisk evenly with a whisk.
7.
Pour the cold caramel into the milk, add the condensed milk and the egg liquid to mix
8.
Sieve the mixed pudding liquid with a sieve.
9.
Pour into a bowl of similar capacity.
10.
Preheat the oven in advance, put a plate of hot water in the lower layer and bake the middle layer at 160 degrees for 40 minutes, remember to cover with tin foil.
Tips:
When making caramel, be careful not to overcook it, as the pudding made by cooking it too long will have a bitter taste. Be sure to cover with tin foil when putting it in the oven to make the surface of the pudding smooth.
