Pure milk for making pudding can be replaced with wheat-flavored breakfast milk.

Method 1: Divide the wheat milk into two parts, mix one part with sugar and put it on low heat, slowly heat it to dissolve the sugar.

2. The pudding mold can be replaced by a porcelain tea cup with a large top and a small bottom. Wash and dry it, apply a thin layer of oil and set aside.

3. Add 15 grams of water and 50 grams of sugar to the pot, simmer over low heat until golden brown, pour into the pudding mold while hot, and cover the bottom layer of the pudding mold (about 2 mm thick).

4. Crack the eggs into a bowl and beat evenly. First add the cold wheat milk and stir, then pour in the hot wheat milk with melted sugar and stir well. Then filter through a fine sieve to form an egg custard slurry.

5. Pour the custard mixture into the pudding mold (fill it until it is 80% full), place it in the pudding mold and simmer over low heat for about 20 minutes, until the center of the custard paste is cooked and then take it out of the pudding mold. After cooling, cover it in a small glass dish (or saucer).

) and serve.