1. Pour the milk and sugar into the pot and cook on a medium-low heat, (stir while cooking) until the pot bubbling, turn off the heat and cool down.
2. Beat the eggs, slowly pour the cold milk, and stir evenly into an egg paste while pouring.
3. Sift the egg batter two or three times and let it sit aside for 30 minutes to cook the caramel!
4. Pour the sugar and water into the pot and bring it to a medium-low heat. Shake the pot while boiling, add 1 tablespoon of hot water after boiling until it is amber, (be careful not to splash on your body)
5. Pour the cooked caramel into a bowl, put it in the refrigerator for a few minutes, let the caramel solidify, take a deep baking pan, add half full of water in it, and then pour the pudding liquid.
6. The oven is 150 degrees for 30 minutes, and the time is set according to your own oven. (Be careful not to bake too old)
