Pudding (custard pudding) | Chouchou Cuisine's recipe transcript

Put granulated sugar and water in a pan, heat over medium heat and wait until it turns amber, then add hot water and boil at once to complete the caramel.
Put the resulting caramel in a cup.

Put milk and granulated sugar in a pan and heat to 60 ℃.

Put the eggs in a bowl and mix gently, add 2 and mix gently, add vanilla oil and mix.

While straining the mixture with a tea strainer, put it in a cup containing caramel and cover it with aluminum foil.

Put the cup in the vat, add hot water, and bake in the oven at 140 ℃ and 140 ℃ for 35 minutes.

When it is baked, check that it has hardened, remove the rough heat, and cool it in the refrigerator for about 6 hours.

Whip the cream and put it on the cold pudding.