1. Warm the pot over a low heat and pour a part of the caster sugar;
2. When the granulated sugar starts to melt, turn the pot to let the whole heat evenly. When it melts to a transparent shape, add a part of the granulated sugar and repeat this step 3-4 times;
3. Boil until all the fine sugar is melted, the whole starts to be colored, bubbles rise, and small bubbles start to emerge from the bottom, then turn off the heat;
4. When the caramel is finished, add warm water. When the bottom of the pot is boiling and stabilize, gently shake the pot to let the whole fuse. If there are any lumps, turn on the heat again, shake to dissolve, soak the bottom of the pot in a pot filled with cold water, and use a spoon. Stir until the syrup thickens;
5. Spoon the caramel sauce into the pudding mold and wait for it to cool and solidify;
6. Now let’s make the pudding paste; cut the vanilla pod in half with a knife and scrape out the vanilla seeds;
7. After the eggs are beaten with a whisk, add fine sugar and mix well;
8. Pour milk, vanilla pods, and vanilla seeds into the pot, and heat it until it is about to boil away from the fire;
9. Slowly pour into the egg liquid and mix well;
10. Use a strainer to filter out impurities and vanilla bean pods in the eggs;
11. Add vanilla extract and stir well;
12. Pour into a sharp-mouthed container and pour into the solidified caramel sauce mold;
13. Lay parchment paper on the deep baking pan, place the pudding mold, and pour 60 degrees hot water to about half the height of the pan;
14. Put it in the preheated 170 degree oven and bake for about 20 minutes;
15. After it is out of the oven, put it at room temperature to lower the temperature. After cooling, cover with plastic wrap and put it in the refrigerator. Shake the mold gently. If there is no ripple, but the whole shakes, then the pudding is ready.
16. Place the caramel custard pudding in the center of the porcelain plate, put the whipped cream into a piping bag with a star-shaped spout, and squeeze the drop-shaped cream along the left side of the pudding;
17. Put all kinds of fruits as shown in the picture; peel the orange and red glaze and cut into petals; slice the red apple into a fan shape; cut the strawberry into half from the middle; cut the cantaloupe into a comb about 1 cm thick Cut the skin to 2/3, and the front skin is slightly bent inward, which will be more beautiful.
