【Caramel Cream Pudding】

Pour the sugar and cold water into the pot together. Do not move the pot. Heat over low heat until caramel color appears around it

Rotate the pot to heat it evenly. Slowly simmer it into a thick caramel liquid that smells bitter and becomes darker in color. Quickly add boiling water and stir evenly (note that it may splash when adding boiling water, so be careful not to get burned)

Pour the caramel liquid quickly into the mold and wait until it solidifies

Pour the milk and light cream into the pot, add the vanilla pod seeds to the milk, add the pods together, lower the heat to almost boiling, turn off the heat, take out the vanilla pods and do not

Beat eggs and egg yolks into egg liquid

Slowly add into the milk (add in batches, stir well each time before adding the next time)

Stir and mix evenly into pudding liquid, sieve twice

Add rum and mix well

Pour the pudding liquid into the cooled and solidified caramel, place it in a baking pan, and pour 2CM of boiling water into the baking pan

Preheat the oven and set the middle shelf to 150 degrees for about 40 minutes. After cooling, refrigerate before unmolding and eating

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