Custard Pudding
1.
Prepare the ingredients, separate the egg yolk from the egg, preheat the oven at 165°C, stir the egg yolk
2.
Boil whipped cream and white sugar until the white sugar is completely melted
3.
Quickly pour the cooked whipped cream into the egg yolk, and stir while pouring until it is fully integrated
4.
Slowly pour the milk into the stirred egg yolk
5.
Add a few drops of rum, stir evenly to make the pudding liquid, stir the pudding liquid, sieve into the mold
6.
Put warm water in the baking tray, put the pudding mold in the baking tray, put the baking tray in the preheated oven, middle level, upper and lower fire 165 ℃, bake for 30 minutes
7.
Halfway through the baking process, you can see through the glass door that the outside of the pudding has turned a bit yellow, and the color in the middle is still very light. This means that the outer layer has solidified, and the heating is from the outside to the inside, until the surface is crusted or burnt. You can refrigerate the spots for two hours, or you can eat directly without refrigeration (the oven will have different baking times due to temperature differences, please adjust yourself according to the actual situation)
8.
After refrigerating, sprinkle a layer of white sugar on the pudding, then put it in the preheated oven, heat up at 190 degrees, lower the heat at 160 degrees, and bake for 8-10 minutes until the surface is browned.
