It depends on your preference~

Method....................................................

Ingredients: (Pudding mold height is 60mm, maximum diameter is 70mm) made 7 and a half puddings

Pudding ingredients:Eggs4 pieces (about 200 grams)Milk500 grams sugar 50 grams

Caramel sauce: Sugar 5 tablespoons water 1.5 tablespoons

Preparation steps:

01.Ingredients illustration

02.Heat 500 grams of milk + 50 grams of sugar over low heat until the sugar is dissolved (do not heat too hot, use powdered sugar if you don't need to cook it)

03.Beat 4 eggs

04.Pour the cooked milk into the beaten eggs (if the milk is too hot, it will scramble the eggs; let it cool slightly if necessary)

05.Mix the egg and milk thoroughly by hand. Strain the mixture twice with flour to ensure a smooth pudding. Let it sit for 30 minutes.FlourSifted through two times, this ensures a smooth pudding

06.Apply a thin layer ofbutter(for easy removal)

07.In a small pot, place 5 tablespoons of sugar and 1.5 tablespoons of water

08.Heat over low heat until the sugar dissolves. Turn off the heat when it starts to turn golden brown (if you wait too long, the caramel can burn with an unpleasant taste)

Fully cooked syrup.

09.Pour the hot syrup into the pudding molds, just a thin layer for each one (too much will be too sweet). Let it cool before pouring in the egg and milk mixture

10.A baking tray filled with large water container, ensuring no leakage.

11.Bake at 165 degrees Celsius on the second-to-last rack for 40 minutes. Adjust temperature based on yourovenand mold size.

12.Finished pudding.

13.The hot pudding is too soft to unmold easily; it's best to wait until it cools before removing, gently pressing around the sides with a spoon when necessary.