1. Prepare materials
2. Put the white granulated sugar into the pot twice, slowly cook until the caramel color, adding in portions can be more even
3. Add hot water, mix well and put it in the pudding bottle to make the bottom
4. Add whipped cream and white sugar to the vanilla extract and pour into the milk, cook to about 80 degrees and stop the fire
5. Put the egg yolk and whole egg liquid into the container
6. Slowly pour the milk into the egg yolk, stirring as you go, being careful not to make it into egg drop soup at a time
7. Filter the pudding liquid, pour it into the pudding cup, remove excess foam, heat water in a baking dish, and bath at 150 degrees for an hour
8. The baked product can be eaten after refrigeration, hot or cold
Tips:1. Make sure to cook the caramel on a low heat to prevent it from getting through;
2. The mixed pudding liquid must be filtered repeatedly to remove impurities, and the taste will be better.
