Caramel Brulee

Overview

The baked pudding made this time has a very dense texture, and the color is much more beautiful after covering it with tin foil!

Prepare all materials.
Heat the whipped cream over medium heat until small bubbles begin to form around it, then remove from the heat.
Add sugar to egg yolks and stir for 1-2 minutes until thickened and light.
Pour the light cream into the mayonnaise a little at a time and stir evenly.
Pour into a baking pan and add half of the hot water to the baking pan.
Cover with tin foil and bake in the oven at 150 degrees for 40 minutes.
Let cool, cover with plastic wrap, and refrigerate overnight.
Sprinkle a layer of sugar on the surface and bake it into caramel with a torch.
Crack the caramel with a small spoon and add the ice-cold custard pudding. It’s super delicious!