First two simple it can be done without the oven, are pudding

Egg and milk pudding

Raw materials: eggs, milk, sugar.

1. First of all, mix the eggs, and then boil the milk hot, let cool. Followed by pouring the milk into the eggs while stirring quickly, to be completely integrated until, and then add sugar to taste.

2. Then take it out and steam it for about 5-10 minutes, as if you were steaming an egg.

3. Steamed immediately after eating OK, frozen to eat to

Red beans and chestnuts eggs scrambled milk Ingredients: red beans, chestnuts, fresh milk, eggs, sugar Directions: the red beans and chestnuts cooked and pressed into the puree, and then the pan is hot, do not put the oil; eggs into a bowl standby. The red bean and chestnut puree into the pan, fry a few minutes, pour the milk into the pan, add the right amount of sugar, while stirring while pouring into the egg mixture. When the eggs are slightly curdled, remove from the pan and serve on a plate.

Caramel custard pudding

Materials: (the finished product is about two rice bowls)

Caramel: 40G of sugar, 2 spoons of hot water

Pudding: 500ML, 50G of sugar, 3 egg yolks, 1 whole egg, a little vanilla powder.

Methods:

To make the following two east, first pour a cup of water into the outer pot of the electric pot. Preheat.

1. To make the caramel, pour the sugar into the pan and heat it over low heat, stirring all the while.

2. Once the sugar has browned, quickly add 2 tbsp of water, there will be a violent sound, normal.

3. Continue stirring until it thickens and changes color again.

1. Put the sugar, whole egg and egg yolks into a clean, heatproof container and whisk gently to combine (just as well as you can, don't whisk for too long)

2. Heat the milk (with or without the vanilla powder) to a boil and let it cool down to about 50 degrees Fahrenheit, then pour into the container of Ingredient #1 and continue to whisk.

3. Pour 2 into the pudding cups already filled with the caramelized sugar mixture (sieve through a colander first) and steam in the electric pan.

4. Use one cup of water to steam the pudding for the first time, and then decide whether to add another half cup of water to steam the pudding when it is ready.

Note:

When heating the caramel, heat it for a while, take it off the heat a little, and then continue heating. When you pour in two tablespoons of hot water, the sugar does clump, but it will slowly dissolve as long as you keep stirring quickly.

For those who like caramel, use more sugar and hot water.

Using two yolks for a large egg is usually fine.

There is no limit to the brand of milk, if you like creamy flavor, you can use fresh milk with a higher percentage of cream.

The main body of the pudding 1.2. step, be careful not to stir too long, the pudding taste is good.

Pudding sifted also for texture.

When steaming the pudding, remember to keep a gap between the inner pot and the lid. It is recommended to hold a chopstick in the center. This will allow the steam to come through. The steamed pudding will be beautiful.

It's great to eat it hot, but it's even better when it's cold!