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40minutes
Put water and granulated sugar in a pan and heat until it is colored to some extent. When it gets colored, turn off the heat.
Add water to the color stopper.
Place in each cup and keep in the refrigerator.
Put milk in a pan and heat to about 80 ℃.
Add the beaten egg, vanilla oil and granulated sugar and mix.
Add milk, mix and strain with a colander.
Pour the pudding liquid into the cup containing the caramel of 1 and arrange in a heat-resistant container.
Pour hot water at 60 ° C into a heat-resistant container and cover with aluminum foil.
Bake in a water bath at 160 ° C for 50-60 minutes.
After baking, remove the heat and cool in the refrigerator overnight.
・ When making caramel, turn off the heat when it is colored to some extent, not the finished color. Even after the heat is turned off, it will continue to color, so be careful not to overheat it as it may burn and give a bitter taste.
・ When adding water to the finish of caramel, be careful not to get burned as it may bounce.
・ Be careful to heat milk at about 80 ℃, as milk will separate if it is boiled.
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