The correct way to make pudding is as follows:
raw material
250ML milk, 40g fine sugar, egg 100g, vanilla extract 10g.
Methods/steps
1. Weigh all materials for later use. Keep the mold clean and free of water. The mold must be special for oven.
2. Pour the milk and sugar into a bowl, heat it on water and keep stirring until the sugar melts, then cool the milk until it is not hot. (If the fine sugar is replaced by powdered sugar, you can omit the heating step and directly stir it evenly. )
3. Pour the eggs into the milk and mix them evenly with an egg beater, which is the pudding liquid. Sieve the stirred pudding liquid for 2-3 times.
4. Drop a few drops of vanilla extract into the screened pudding liquid and let it stand for half an hour.
5. Coat a layer of butter on the inner wall of the pudding mould, and pour the settled pudding liquid into the pudding mould.
6. Fill the baking tray with hot water to at least half the height of the pudding liquid. Then put the baking tray into the preheated oven to bake. Middle layer, 165 degrees, about 35 minutes. Until the pudding liquid solidifies. Baked pudding tastes better when it is refrigerated.