1. Make the caramel first: Put 80 grams of sugar and 25 grams of cold water in a pot and turn on a low heat. Cook until amber.
2. Add 25 grams of hot water and stir well. (Be careful in this step!)
3. Pour the caramel into the pudding bottle.
4. Put 48 grams of egg yolk, 24 grams of whole egg liquid and 40 grams of sugar into a bowl and mix well.
5. Turn 400 grams of milk and vanilla pods into the pot and cook until it is about to boil. Turn off the heat for about 5 minutes to let the vanilla pods come out.
6. Pour 140 grams of whipped cream into the milk.
7. Heat again and cook to about 80 degrees.
8. Slowly pour the milk into the egg and mix well.
9. Sift the pudding liquid one or two times.
10. Pour the pudding liquid into the pudding bottle filled with caramel.
11. Pour an appropriate amount of hot water into the baking tray, and put the pudding bottle in the baking tray.
12. Preheat the oven, 150 degrees, upper and lower fire, middle and lower, bake for about 60 minutes.
13. Baked pudding. It tastes better after refrigeration.
Tips:The amount of hot water is less than a quarter of the pudding bottle.
