Pudding Ingredient: 

1. Milk 400g

2. Egg 3

3. Castor sugar 40g

4. Vanilla extract 5g

Caramel Ingredient: 

1. Castor sugar 100g

2. Cold water 30g 

3. Hot water 25g

Method:

1. Combined 40g sugar and milk. 

2. Crack 3 eggs, add vanilla extract beat until combined but not foamy.

3.  Add step 1(sugar and milk) into the eggs while stirring.

4. Strain the mixture 2 times. 

5. Heat 100g sugar in a pot and add 30g cold water. Place it over low heat remember do not stir until sugar melt.

6. When it turned brown, add 25g hot water. Stir until sugar is dissolve but not too watery. Place aside. 

7. Place the caramel at the bottom of cup. Set aside for 10 minutes to harden. 

8. Distribute mixture evenly. Cover the cup with aluminium foil and steam for 12 minutes with low heat.

9. Gently remove it with a knife from the round edge. 

TIPS:  

1. Cover with a aluminium foil to prevent any water drop onto the eggs mixture to keep the surface smooth.

2. Do not stir caramel until it is melt, because that would cause crystallisation. 

布丁材料

1. 牛奶 400克

2. 雞蛋 3顆

3. 細砂糖 40克

4. 香草精 5克

焦糖材料

1. 細砂糖 100克

2. 冷水 30克

3. 熱水 25克

作法：

1. 將40克糖和牛奶拌勻。

2. 把香草精加入蛋液拌勻可是不要太用力。

3. 加入步驟1（牛奶和糖）進蛋液拌勻。

4. 雞蛋過濾兩次。

5. 小鍋中倒入100克糖和30克清水。小火熬煮至溶化千萬不要攪拌。

6. 5-10分鐘後。糖漿有點發黃，立刻加入熱水，煮至黏稠和金黃色。

7. 趁熱倒入準備好的容器。等十分鐘至糖凝固。

8. 將蛋液均勻倒入全部容器，然后盖上锡纸。小火蒸12分鐘。

9. 放凉后用刀沿邊刮一圈，倒扣至碟上。

贴士：

1. 容器一定要盖上锡纸防止水珠滴进蛋液里导致鸡蛋表面不滑顺。

2. 焦糖还没融化之前千万不能搅拌因为会导致糖再结晶而煮不溶了。