Caramel Pudding in Large Belly Bottles

Prepare the ingredients~

Beat the eggs~

Add sugar to the milk

Stir until smooth and slightly heat to dissolve the sugar

Pour the beaten eggs into the milk in two batches

Mix well

Strain the mixture three times

Combine sugar and water, simmer over low heat. If you're worried about not being able to make caramel, reduce the amount of water to around 60g. Remember to keep the heat low to avoid burning the pan.

Stir and simmer patiently. Turn off the heat when it turns yellow.

Prepare the large belly bottles in advance and pour in the caramel while it's hot. Caramel solidifies quickly, especially in cold weather.

Pour in the strained milk mixture

Prepared pudding mixture

Cover with aluminum foil

Preheat the oven to 165°C for 40 minutes. Place the bottles in a baking pan filled with hot water reaching halfway up the bottles. This way, the baked pudding doesn't form holes.

Let it cool down and refrigerate overnight. I usually make it in the evening, and it’s ready to eat the next day~ Meanwhile, soak the pan and pudding bottles in warm water overnight, making them easy to clean~ The chilled caramel pudding has a layer of solid caramel at the bottom that can’t be eaten. The second-to-last layer touching the pudding is liquid caramel, which can be scooped out with a small spoon reaching the bottom of the bottle. The caramel then seeps upwards into the pudding. A single spoonful will have a delicious mix of pudding and caramel, giving it the name caramel pudding.