1. Prepare the ingredients, put 150 grams of milk into the container
2. Add 60 grams of caster sugar and bite on high heat for about 1 minute, take it out and stir until the sugar has melted, then pour in the remaining half of the milk and stir well
3. Stir the soil eggs in the mixing bowl evenly, no need to beat
4. Slowly pour into the milk liquid, and stir as you pour it in until it is completely blended
5. Pass the stirred egg and milk through a sieve twice, so that the resulting egg and milk will be smoother when roasted
6. Prepare the roasting mold, take out the durian meat and put an appropriate amount into the mold
7. Then add the pudding liquid, add a small cup of warm water to the bread maker, put it into the mold (the water is about 3/1 of the mold) and bake in a water bath for 40 minutes (or the oven at 180 degrees is the same for 40 minutes in a water bath). Take out the pudding and let it cool
8. Take 20 grams of white sugar and add a little bit of water (about 8 grams of water) into the pot, simmer until caramel color, when it is hot, add about 5 grams of water, then spoon it out and pour it over the baked Put the pudding noodles in the refrigerator for three hours before eating
