Ingredients: eggs, milk, sugar.

1. First, stir the eggs, then boil the milk and let it cool. Then pour the milk into the egg and stir it quickly until it is completely blended, and then add sugar to taste.

2. Then take it out and steam it for about 5- 10 minutes, just like steaming eggs.

It can be eaten immediately after steaming or frozen.

Caramel egg milk

Select materials

Caramel material: 4 tablespoons sugar, 2 tablespoons water.

Pudding materials: egg yolk 1, 2 whole eggs, vanilla extract 1/8 teaspoons, milk 150ml, and half a tablespoon of sugar.

Cake materials: 50 grams of low-gluten flour, 2 egg yolks, 3 tablespoons of milk, 40 grams of sugar, 3 egg whites, and 0/.5 tablespoons of salad oil/kloc-.

tool

Glue knife, filter screen, electric mixer, 8-inch round bottom movable die, tin foil (put the tin foil in the movable bottom die, be careful not to break it, or the pudding liquid will leak out).

manufacturing process

1. Cook caramel: add water to sugar and heat and stir over medium heat until the sugar melts (do not cook, if the temperature is too high, use low heat instead). After boiling, don't stir again, just heat it to brown on low heat. Pour the caramel into the baking tray and turn it gently so that the caramel covers the bottom of the baking tray. Let it cool and the caramel will condense.

2. Pudding liquid: 150ML milk, add sugar, put into the soup pot, heat until the sugar dissolves, and turn off the fire. Beat the whole egg into a large bowl, gently beat it with an egg beater (don't beat it until it bubbles), pour the egg juice into the milk and stir it quickly, add vanilla extract 1/4 teaspoon and stir it evenly, then filter it with a strainer for later use.

3. Add about 10g of sugar to the milk, stir until the sugar is completely melted, add salad oil and stir until it turns white. Add the sieved low powder and stir well. Beat the egg yolk well and add it to the batter. Add enough water to the baking tray and preheat it in the oven 160℃.

4. Put 3 egg whites into a clean oil-free eggbeater, add 2 drops of white vinegar, and beat with an electric mixer until coarse bubbles. Add sugar twice and beat until wet (the egg whites are slightly bent but will not fall off). Add 1/3 egg white to the egg yolk powder with a rubber knife, stir well, and then add it to the egg white. This process should be rapid, and don't turn the lower floor over in circles.

5. Pour the pudding liquid into the baking tray (caramel should have hardened and solidified just now), and then pour the cake powder on the surface of the pudding liquid. Because there are many protein bubbles in the cake powder, which are heavier than the pudding liquid and will float on the surface. Gently level the surface with a rubber knife.

6./kloc-bake at 0/60 degrees for about 45 minutes. After the cake cools, it can be demoulded. Note that caramel juice will flow out when demoulding. If you like, you can slow down and let the cake absorb the caramel juice, otherwise it will be poured out. Because of the use of movable bottom die and tin foil, demoulding is very easy.

Mango Pudding

Ingredients: mango, 4 milks, 1 box, floret milk, a can of coconut milk and a can of gelatin powder, 1/4 boxes, all of which are soluble in hot water.

working methods

1. Scrape two mangoes, peel them and put them in a blender. Add milk, flower milk, coconut milk and dissolved gelatin powder to make juice.

2. The other two mangoes are peeled and chopped.

3. Put the stirred juice and pulp into a Budian mold, and then put it in the refrigerator for a few hours to solidify.

You can add sago if you like, and half a bowl of sago can be boiled in boiling water. The water can be boiled once or twice when it is cold. When it is ripe, you can use ice water to cool the river (grid water) and add it to juice and pulp.

Brown Betty

Caramel material: 40g sugar, 30cc boiling water.

Pudding materials: egg 1 piece, 2 egg yolks, 300cc milk, 50g sugar, and apple 1 piece (cut into small pieces), which can make about 4 cups (pudding cup capacity 120cc).

Prepare in advance: butter the pudding container, or the pudding won't come out.

Caramel practice:

1. Pour the sugar into the pot and heat it. After a while, the sugar melted and began to change color. Then gently shake the jar to make the caramel color uniform.

2. The caramel color in the pot becomes the brown you want. Add boiling water (be careful not to burn), gently shake the pot to turn off the fire, and take the pot from the fire.

3. After the caramel cools 1-2 minutes (it will solidify if it is too cold), it can be poured into the pudding container.

Pudding practice:

1. Add sugar to eggs and yolks and break them. Be careful not to beat them white.

2. Pour the milk into the pot, add the apple pieces, heat the milk, be careful not to let the milk boil, and turn off the fire before boiling.

3. Pour the hot milk into the beaten eggs at one time and stir well. This is pudding liquid.

4. Pour the filtered pudding liquid into the container evenly (it can be a small teacup or your favorite film, which must be resistant to high temperature).

5. After the steam from the steamer comes up, put the pudding container into the steamer, then turn to a small fire (really a small fire), leave a small crack in the lid and steam for 20 minutes.

6. You can try it with a toothpick. If there is nothing attached to the toothpick, it will be all right. If there is not enough water in the middle, add some water.

After cooling, put the pudding in the refrigerator and eat it after 2-3 hours. To pour it out, first draw a circle around the pudding with a toothpick, then buckle it upside down on the plate and the pudding will fall out.

Or just dig and eat with a cute little spoon!

Yellow peach pudding

Ingredients: egg 1 piece, egg yolk 100g, milk 100g, whipped cream 100g, a little canned yellow peach, 2 pieces of white toast, 40g of sugar, lemon juice 1 spoon, and a little coconut.

Exercise:

1, cut off the edge skin of the white toast slice, and then cut it into dices; Drain the yellow peach and dice it.

2. Mix milk with whipped cream, add sugar, cook with low fire until the sugar dissolves, and then let the fire cool.

3. Stir the whole egg and yolk evenly, add the mixed solution of lemon juice and iced milk cream and stir evenly.

4. After the egg liquid is filtered, add the diced peaches and toast, stir a little, put it in a small pudding cup for about seven minutes, sprinkle a little coconut, put it in an oven preheated to 200 degrees, and bake for about 15 minutes.

Tip:

1, white toast can be replaced by whole wheat toast, which tastes better.

2. Adding lemon juice can remove the fishy smell of eggs and increase the flavor. Rum is irreplaceable.

The purpose of sieving is to make the pudding taste more delicate.

Pudding cups are baking-resistant, and can be put into the oven directly, and can't be replaced by ordinary cups.

The baked pudding will boil, so don't fill it too full.

Coconut sago pudding

Ingredients: Thai sago (100g), a small bowl of coconut milk, two pieces of gelatin, 500ml fresh milk, some strawberries and three tablespoons of sugar.

Preparation: Gelatine is soaked in cold water in advance, Thai sago is soaked in cold water for half an hour in advance to drain, and strawberries are cut into small pieces.

Boil sago: add a little water to the soaked sago and cook for 5 minutes on high fire until sago becomes transparent with white stones in the middle. Turn off the fire, pour in the fine hole colander, and rinse repeatedly with cold water to remove mucus.

Mix milk with coconut milk, boil in a small pot, add sugar, air for a while, add soft gelatin film, stir well, and mix well with cooked sago.

Pour the mixed liquid into a small pudding mold or a small bowl (I use a muffin mold), then add the diced strawberries, cool them, and put them in the refrigerator for 2-3 hours.

PS: If you eat it directly, scoop it with a spoon without demoulding. If you want to set the plate, use a toothpick to draw a circle along the edge of the mold, and directly and completely demould it.

milk pudding

Ingredients: pudding powder, fresh milk. Practice: 1. Pudding powder is sold in a small bakery. You can look for it. Now it's up to you to use your head. The ratio of pudding powder to fresh milk is 1: 7. I use a bag of fresh milk, which is about 250 grams without packaging, so can you work out how many grams of pudding powder you want at once? I counted about 36 grams. Cup weight 1 16g,116+36 =152, the calculation is completed. Weigh the pudding powder and you will succeed in this dessert. 3. Pour the fresh milk and pudding powder into the milk pot, stir constantly with chopsticks, and turn off the heat for about 3 minutes.

Chocolate pudding

Prepare two eggs, a box of 250ml milk, and fine sand sugar (if possible, you can directly take coarse sugar and grind it into fine powder with a pulverizer at home).

1 Beat the eggs evenly, add two teaspoons of fine sugar (you can also add it according to your personal taste), add melted chocolate, and beat evenly to make the egg liquid uniform.

Pour in a whole box of milk and mix well.

3. Sieve the mixed egg liquid with a sieve (if not, it can be omitted, this part is mainly to make the finished pudding smooth and particle-free).

4 put it in a small cup (or bowl) and steam it in a pot. Take it out, let it cool, ice it and pour it with thin caramel.