1. Pour 400ml of milk, 5ml of vanilla extract, and 40g of caster sugar into the milk pan. Turn on a low heat and stir until it is completely dissolved. Turn off the heat.
2. Add 3 whole chicken eggs to 1 egg yolk, lightly break up, then slowly pour the boiled milk into the egg liquid while stirring and mix evenly, sieve the pudding liquid twice, filter out coarse bubbles, and set aside
3. Pour 100g of caster sugar and 30ml of water in a steel pot. Bring to a boil on low heat. Raise the pot and shake it evenly. Continue to boil until the syrup is brown. Turn off the heat and pour in 25ml of hot water. Shake the pot to mix well, and then boil again. Turn off the heat immediately and let stand for a while to defoam
4. Turn off the heat, pour 25ml of hot water, shake the pot to mix evenly, then boil again, turn off the heat immediately, let stand for a while to defoam, pour the caramel into a thin layer of the bottom of the cup while it is hot, wait for it to solidify slightly, then pour Pudding liquid, covered with tin foil
5. Put the pudding in the steamer of SAIC, steam for about 20 minutes, take it out and let it cool, then put it in the refrigerator for 2 hours
6. Take out the pudding and unmold, buckle upside down on the plate, put on the fruit decoration, you can enjoy
