Second, the practice of egg pudding

raw material

Milk 250 ml

40 grams of fine sugar

Two eggs

5 grams of vanilla extract

step

1. Weigh all materials for later use.

2. Pour the milk and fine sugar into a bowl, heat it on water and keep stirring until the fine sugar melts, and then cool the milk until it is not hot.

3. Pour the eggs into the milk and mix them evenly with the eggbeater. This is the pudding liquid. Sieve the stirred pudding liquid for 2-3 times.

4. Pour the screened pudding liquid into a ceramic bowl, drop a few drops of vanilla extract and let it stand for half an hour.

5. Fill the baking tray with hot water. The height of hot water should be at least half of the pudding liquid. Then put the baking tray into the preheated oven to bake. Intermediate layer, 165 degrees, about 35 minutes.

7. Take it out of the oven until the pudding liquid is solidified.