1. Beat the eggs into the basin and stir gently
2. Add sugar to the milk, boil until slightly boiling, add whipped cream
3. After stirring, slowly pour it into the egg liquid, stir in the same direction, don't over-stir until it becomes frothy
4. After stirring, sieve to filter out debris
5. Let stand for 20-30 minutes
6. 120g sugar add cold water
7. Boil on low heat until amber, turn off the heat, pour in boiling water, and stir well
8. Pour into the pudding bottle
9. After the caramel liquid has solidified for 5 minutes, add the resting custard liquid to the pudding bottle and place it on the baking tray
10. Add warm water to the baking tray, roast the middle layer at 160°C for 30 minutes, and at 170°C for 10 minutes
Tips:Be careful not to foam while stirring. Make sure that the caramel will burn as soon as it changes color. I feel that the amount of caramel is a little too much. You can try to reduce it to 80g.
