1. Add 40 grams of sugar to 15 grams of water and heat.
2. Boil until the sugar melts and bubbling, then change to low heat.
3. Cook until browned and turn off the heat.
4. Pour in 50 grams of hot water while it is still hot.
5. Add condensed milk to the milk and stir well.
6. Pour into the caramel.
7. Add 50 grams of whipped cream and stir well and let cool.
8. 2 whole pieces plus 1 egg yolk, beat up with a cooking stick.
9. Add large amounts of caramel milk juice in portions and mix well.
10. Strain into a baking bowl.
11. Put a baking tray with a proper amount of hot water in the lower layer of the oven, put a grill, a baking bowl on it, and cover with a piece of tin foil. Bake at 155 degrees for 50 minutes.
12. The surface of the baked pudding is very delicate, and you can eat it while it is hot now. To look good, I squeezed some light cream to embellish it after letting it cool.
13. Add 5 grams of sugar to 50 grams of whipped cream and beat.
14. Squeeze the whipped cream on the surface of the pudding, sprinkle a little colorful sugar beads to decorate it.
Tips:If you want to decorate the pudding with whipped cream, you must wait until the pudding is completely cooled, otherwise the whipped cream will melt away quickly.
