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30minutes
Break the egg, loosen it lightly, and add sugar and milk. If the sugar melts, strain it, and if it seems to be foaming, scoop up the foam.
Pour the liquid into a small bottle or bowl.
Put the bowl in a pot, pour enough water to hide about half of the bowl, then take out the bowl and bring the water to a boil. When it boils, reduce the heat to low, put in a bowl, cover with plastic wrap, heat for 10 minutes, turn off the heat after 10 minutes, and steam for 10 minutes. When the heat is removed, cool it in the refrigerator.
Put sugar and water for caramel in a frying pan and cook over low heat while shaking the frying pan until it is colored. Add an appropriate amount of water to finish and sprinkle on the pudding.
Since the egg liquid is rubbed with a colander, there is no need to remove the karaza when the egg is broken.
After rubbing with a colander, remove the bubbles to make a smooth pudding.
It is advisable to measure the amount of water in advance and bring it to a boil so that excess water does not enter the container.
When making caramel, first add 1 tablespoon of water and finally add an appropriate amount of water to adjust the hardness. Adding water makes the caramel less likely to harden.
The time required to cool the pudding is not included in the time required.
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