Crispy Caramel Pudding
1.
.Find a small milk pot, put 60g white sugar and 70g cold water, I saw someone said to use hot water to cook caramel, I have tried it, it feels like no difference, but the hot water takes a little shorter time, don’t Stir with a spoon, wait until bubbles are in the pan, and when the caramel color is on, shake the milk pan from side to side to make the color evenly
2.
Pour it into a baby bottle fast, because it will solidify in a while
3.
Clean the milk pan, add 750ML milk, 200ML cream and 20g vanilla sugar and cook to about 60 degrees
4.
Beat the two eggs evenly, wait for the milk to cool down and flush into the egg liquid, filter twice with a mesh sieve
5.
Pour the milk into the pudding bottle, put it on the baking tray, and put hot water on the baking tray. I pour the hot water at about two-thirds of the baking tray every time, at 150 degrees, and preheat it. For 30 minutes, use chopsticks to poke it without adhesion, wait until it cools down and put it in the refrigerator
6.
There is a layer of skin on the top, the taste is very good, the middle is smooth pudding, the bottom is caramel
