1. 1. Heat the milk and granulated sugar over water. When heating, keep stirring until the sugar melts, and then let it dry until warm. (figure 1)
2. 2. Add eggs, stir well, and the pudding liquid is ready. (figure 2)
3. 3. Sift the pudding liquid. (image 3)
4. 4. Add a few drops of vanilla extract. (Figure 4)
5. 5. Put the caramel ingredient sugar and water in the pot, heat it over medium heat, keep stirring, it will foam up at first, continue to cook until the syrup turns light amber. (The caramel will be bitter if the color is too dark!) (Picture 5)
6. 6. Pour the caramel liquid into the pudding mold. (Figure 6)
7. 7. Pour the pudding liquid into the container. (Picture 7) Preheat the oven to 160 degrees, pour hot water into the baking pan, put in the pudding bottle, the water should exceed half of the pudding liquid, and the pudding liquid will solidify for about 40 minutes. Keep refrigerated after cooling.
