Condensed Milk Caramel Pudding

Overview

The smooth pudding melts in your mouth. It is sweet but not greasy because of the addition of caramel. It is also very simple to make.

Add 40 grams of sugar to 15 grams of water and heat.
Cook until the sugar melts and bubbles, then reduce the heat to low.
Cook until browned and turn off heat.
Pour in 50 grams of hot water while it's still hot.
Add condensed milk to milk and stir well.
Pour into caramel.
Add 50 grams of whipping cream and mix well and let cool.
Add 2 whole eggs and 1 egg yolk, beat with a cooking stick.
Add in the caramel milk gradually and mix well.
Strain into a baking bowl.
Place a baking pan filled with appropriate amount of hot water on the lower shelf of the oven, place a grill rack and baking bowl on top, and cover with a piece of tin foil. Turn the heat up and down and bake at 155 degrees for 50 minutes.
The surface of the baked pudding is very delicate, and it can be eaten hot now. For the sake of appearance, I let it cool and then squeezed some whipped cream for decoration.
Add 50 grams of whipping cream to 5 grams of sugar and beat.
Pour whipped cream onto the surface of the pudding and sprinkle with a few colored sugar beads for decoration.