1. The first step is to make caramel. Add an appropriate amount of white sugar and a little warm water. Don't submerge the white sugar, add some sweet-scented osmanthus (not deliberately) and stir well. Then microwave on high heat for 2 minutes. After the oven is out, quickly add water and stir, otherwise it will reach the bottom of the bowl. I just failed to do this, but it doesn’t matter, the caramel water tastes good too~
2. Knock 1 egg (we use two more in my family), add white sugar according to taste, then pour in milk and stir well.
3. Filter the liquid just after being evenly mixed through the strainer. Note that a relatively fine strainer must be used. Filtering directly affects the taste and appearance. Pour into the mold, then add the caramel, it doesn't matter if you mix, the gusset will turn over after a while. Shake the mold a little to defoam.
4. A layer of plastic wrap is sealed with the mold and the tray to make the surface of the pudding smooth. Put it in the microwave on low heat for 5 minutes. (This is adjusted according to the temper of your own microwave oven). It is best to look outside the microwave oven and take it out as soon as it boils. Decorate the sliced strawberries at the end.
