Creamy Caramel Pudding

Creamy Caramel Pudding

1. Beat the eggs into the basin.

2. Heat the milk on a low heat, add 50g sugar, and melt the sugar.

3. Manually/electrically break the eggs

4. Let the milk cool thoroughly and pour it into the egg liquid.

5. Beat evenly.

6. Add water and the remaining 80g sugar to a small pot. Boil on low heat.

7. Stop the fire when it turns to caramel color. Pour it into the pudding cup immediately.

8. Put it in the refrigerator to make it hard.

9. Pour the egg liquid into the pudding cup

10. Preheat the oven. Fill the baking pan with water. Fire up and down at 160 degrees. Bake the middle and lower layer for 35 minutes. Because my cup is big, I switched to the middle layer and bake it for ten minutes.

11. Put the baked pudding in the refrigerator. Refrigerate for four hours to demould. I simply refrigerated it overnight and ate it the next morning. Not bad too~ The remaining caramel in the mold melts with water and pours on the surface.

12. Dangdang Dang Dang~ The delicious caramel pudding is complete~