# Fourth Baking Contest and is Love to Eat Festival#caramel Pudding
1.
First make the caramel sauce, put 60 grams of sugar and 30 grams of water in a small pot, shake the pot gently, and then change to low heat after a medium heat boil.
2.
The color of sugar solution is fine, turn off the heat. If the color is too dark, it will be bitter.
3.
Pour two spoons of hot water into the caramel sauce, the liquid in the pot will boil suddenly, please pay attention to safety at this time!
4.
The caramel sauce is ready and put in a bottle after cooling. In order to speed up the setting speed of caramel sauce, you can put the bottle in the refrigerator.
5.
Start making pudding liquid, fresh milk, whipped cream, sugar, and weigh it. Bring to a boil slowly, stirring at any time.
6.
Beat the two eggs and set aside.
7.
Turn off the heat when the pudding liquid is turned on, wait for 1 minute, then slowly pour the egg liquid in a very thin stream, and stir while pouring.
8.
After mixing well, sieve the pudding twice.
9.
Put it in a pudding bottle. (The caramel sauce at the bottom of the bottle should be solidified)
10.
Put the pudding bottle in a baking tray filled with water in the oven at 150 degrees, and it will be out of the oven after 30 minutes. After leaving room temperature, refrigerate in the refrigerator.
Tips:
1. When the water is heated in the caramel sauce, it will boil more strongly, so be careful not to burn it.
2. Allow the milk to cool for about 1 minute before adding the egg mixture to avoid getting too hot to turn into egg drop soup.
3. The baking time is adjusted according to the size of the pudding bottle.
