How to make strawberry custard pudding

Pour the milk and whipped cream into the pot, add the caster sugar and stir while heating, cook until small bubbles appear on the side, turn off the heat.

Beat the eggs with a whisk.

Then pour in the milk mixture and beat with a whisk while pouring.

Sieve twice to remove foam and small particles in eggs, making the pudding more delicate.

Now to make the caramel liquid, pour the sugar and water into a small pot.

Turn off the heat when it is light amber and put it on a wet towel to cool down. The color of the caramel liquid will continue to darken due to the hotter body of the pot.

At this time, pour the caramel liquid into a heat-resistant container while it is still hot, and then pour the pudding liquid.

Add water to a deep baking pan, put it in the oven, 160 degrees for about 35 minutes, take it out and shake the bottle after the time is up, if there is still liquid flowing in it, it is not cooked, you can continue to bake for a few minutes, until there is no liquid flowing in it .

Garnish with strawberries and you're done.