Pudding layer

200 ml of milk and 4 egg yolks.

Vanilla essence, a little sugar 50g

Caramel layer

3 tablespoons of hot water and 80 grams of sugar.

2 teaspoons of water

1 Making caramel: add a teaspoon of water to 80g white sugar, heat it evenly on a thick-bottomed pan, and carefully shake the pan while heating after saccharification;

2 When the caramel color is satisfactory, add 3 tablespoons of hot water (note that the hot air is hot), shake the pan and stir well.

3 leave the fire, part of it is poured into the bottom of the bottle, and part is reserved; If you want to put the caramel layer on the bottom, pour it into the bottom of the bottle in advance. If you want to put it on it, make it when the pudding is just baked, and pour it on the pudding layer after baking.

4 add sugar to milk and heat it with low fire, stir while heating, and saccharify it immediately after leaving the fire;

5 Gently knead the egg yolk with an egg beater, pour a small amount of milk into the egg yolk several times (in case the egg yolk is cooked by hot milk), and stir well;

6 pour a few drops of vanilla extract and mix well;

7. Filter the pudding liquid with a sieve;

8 slowly pour the pudding liquid into the bottle and carefully skim off the floating foam on the surface with a small spoon;

9 Fill the baking tray with 2cm water and preheat it in the oven. After the oven is preheated, cover the surface of the bottle with tin foil and bake in the middle layer.

Middle layer oven, 150 degrees, 25-30 minutes (the specific time and temperature are adjusted according to the characteristics of your own oven).