1. Pour the milk and caster sugar into a basin, and heat it over water to melt the sugar.
2. Beat the eggs into a bowl and stir evenly with a whisk
3. Pour the beaten egg liquid into the milk that is not hot.
4. Stir the egg and milk mixture again, and sieve the mixture 3 times. Let the sieved liquid stand for half an hour.
5. Put the rested liquid into the mold, I used the egg tart mold. Then put it in the baking dish, and pour hot water into the baking dish. Because the mold is small, use the upper and lower heat, 160 degrees, and bake for 30 minutes.
6. Baked milk pudding is sweet and smooth.
7. Unmold, inverted into the plate, the deliciousness begins.
Tips:The pudding must be sieved and let stand for half an hour. When baking, be sure to add hot water at least half of the pudding liquid to the baking tray, otherwise the pudding is easy to bake, which will affect the taste.
