1. Prepare the ingredients, the sugar is divided into two parts
2. Coconut milk and water are mixed and stirred to make coconut milk
3. Add 15 grams of sugar to the coconut milk and stir until melted
4. 60 grams of white sugar is made into caramel syrup. I use a medium heat to cook with a high temperature silicone spatula to assist
5. The sugar appears amber. Use a spatula to move the unmelted white sugar closer to the melted white sugar
6. When all the sugar melts, turn off the heat immediately
7. Add 40 grams of water and stir until the sugar melts. If it is not melted, heat it on a low heat
8. Use a damp cloth to bake the pudding container to prevent the syrup from boiling hot and damage it (except for the metal container). Pour an appropriate amount of syrup into the container while it is hot, and rotate it quickly and evenly
9. Knock three eggs into the coconut milk and mix well
10. Sieve the egg twice
11. Scoop the sifted egg liquid into the pudding container
12. Put half of the cold water in the deep baking tray, put it in the pudding liquid and cover with tin foil
13. Bring the oven to the upper and lower fire at 150 degrees and bake for 35 minutes (140～150 degrees are acceptable)
14. This is the pudding baked at 180 degrees for 30 minutes.
15. With the help of a small knife on the wall of the cup, it can be easily demoulded
16. At the end, you can borrow two dried rose buds to decorate
17. The pudding with pores is more delicious, and the heart is still smooth and tender. Bawang Supermarket | Gan Juice Garden Double Carbon White Sugar Free of Sulphur and Healthier
Tips:Use good white sugar to make caramel. The color of the caramel means the bitterness of the caramel is heavy or light, depending on personal preference. The eggs are about 50 grams of ordinary medium eggs. If you like perfect non-porous pudding, roast it slowly at low temperature. As for the coconut milk is heated to boiling, add the whipped egg liquid or the eggs directly into the coconut milk at room temperature, but I did not heat the coconut milk because it is easy to layer when heated.
