Exercise:

1. Put 3 cups of milk, 3 tablespoons of corn starch, 1/2 tablespoons of salt, 1/2 cups of sugar, 2 tablespoons of butter and 1 vanilla extract into a pot and mix them until they are completely mixed. Then, the medium fire is heated to a boiling state and separated from the fire.

2. Pour 4 egg yolks into a bowl and beat until white, which takes about 1 minute. Pour the previous mixture into the egg yolk, pour aside and continue stirring the egg yolk. This heat can heat the yolk.

3. Pour the mixture back into the pot and heat it over medium heat. During this period, keep stirring and pay attention to scraping the bottom of the pot to prevent the custard from sticking to the bottom of the pot. Continue cooking until the custard reaches the required concentration. Don't let the custard boil. This will coagulate the custard and make it ugly. Let the custard cool and thicken, and wait for at least 5 minutes.

Low-fat custard

Skim milk 1 vanilla pod 1 tablespoon sugar 1 tablespoon corn 2 medium-sized eggs.

Exercise:

1, pour skim milk into the pot (keep 2 tablespoons of milk for later use). Tear the 1 vanilla pod along the length. Take the vanilla seeds out of the pods, put the vanilla seeds and pods in the milk, and heat them with low fire until they are about to boil.

2. Pour the sugar and corn flour into a bowl and stir until they are completely mixed. Add 2 tablespoons milk and 2 egg yolks to the mixture and stir until there is no caking.

3. Take out the vanilla pods from the milk. Pour the hot milk into the egg mixture, stirring while pouring.

4. Pour the mixture back into the pot, heat it with medium heat and stir it. Until the custard thickens and boils. You can serve it on a plate. If there are still vanilla crumbs or lumps in the custard, filter them with a sieve before serving them. If not, put it on a plate, serve it with a strawberry.

Baked egg soup

2 eggs, 2 cups of milk, 1/4 teaspoons of salt cinnamon powder and a little nutmeg.

Exercise:

1. preheat the oven to 175? C. In a small bowl, mix 2 eggs, 2 cups of milk, 1/3 cups of sugar and 1 tablespoon of salt, and stir until they are completely combined.

2. Pour the above mixture into 4 non-greased egg milk cups.

3. Sprinkle some cinnamon powder and nutmeg powder. Put the custard cup on the baking tray. Pour 2 cm deep hot water into the baking tray. Bake custard in a water bath for 50 to 55 minutes without covering it. Bake until the knife is inserted into the middle of the custard and taken out, and the knife surface is smooth and cooked. Then transfer the custard cup to a shelf to cool.