1. Put the white sugar into the pot, slowly cook until it is caramel color, add a spoonful of water before coming out of the oven, and pour it into the mold while it is hot (I pour the hand fast enough, and solidify while pouring, so the bottom is not very uniform, I am most afraid of burning Sugar stuff, I can’t do it well every time)
2. Cut the vanilla pods, put the vanilla seeds and the vanilla pods into the milk, and boil them off the heat before boiling. After turning off the heat, close the lid and simmer for 10 minutes to let the vanilla smell fully come out and blend in the milk. Then remember to pick out the vanilla pods and discard them.
3. Put the egg yolk and egg liquid in a container and mix well
4. Add whipped cream and sugar to the vanilla milk before boiling, turn off the heat when it is about to boil
5. Pour 4 slowly, stirring while pouring. Be careful not to rush too hard to turn into egg drop soup
6. Filter the pudding liquid made twice with a fine mesh, and then carefully pour the pudding liquid into the mold
7. Heat water in the baking dish, preheat the oven at 150 degrees, put the mold in the baking dish, and bake the bottom layer in a water bath for 1 hour. Take it out and refrigerate before serving
