One egg, milk 100ml, 30g sugar, 2 drops vanilla extract.

20g of refined sugar, water 10ml and hot water 15ml.

Caramel juice method (prepared in advance)

● Take a small pot, add 20g refined sugar and 10ml water, and cook over medium heat. Continue to stir the sugar juice until the sugar juice is dark red and the caramel fragrance floats out. Stop the fire and add 15ml hot water. Note: liquid will overflow, so it is better to put it slowly. Stir the sugar juice evenly.

Then pour the sugar juice evenly into the pudding mold and put it in the refrigerator for cold storage.

Pudding practice:

1. Add sugar to the milk, put it in a microwave oven and heat it to 60 ~ 70 degrees (about 500W 1 min). Take out, stir and saccharify.

2. Open the eggs and try not to bubble.

3. Pour slowly 1. Milk is divided into two. Egg liquid. Add vanilla extract and stir well.

4. Slowly pour the beaten pudding liquid into the pudding mold. Use kitchen paper to remove bubbles from the pudding surface.

5. Wrap the pudding bowl with plastic wrap and pour some water into the bottom tray.

Put it in a microwave oven and heat it at 200W for 6 minutes. (If the surface has not hardened, you can continue to heat it properly. 200w is the unfrozen file)

P.s., don't use high firepower. Although the fire is high and fast, the pudding that can be made will have beehives, which will affect the taste.

6. Take out the pudding, remove the plastic wrap and leave it for a while to start! It's too hot. Enjoy the delicious eggs slowly. Be sure to wait a while. ...

If you like to eat cold food, put it in the refrigerator 1 hour before eating.