food

Tools;

Oven, pudding mold, filter screen, manual eggbeater, electronic scale, baking tray.

Raw materials;

250 ml milk, 40 g fine sugar, 2 eggs and a little vanilla extract.

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 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. (If the fine granulated sugar is replaced by powdered sugar, the heating step can be omitted and directly stirred evenly. )

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. 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. I put some syrup in the mold, which was too sweet, so I made pudding instead.

6. Fill the baking tray with hot water at least half the height of the pudding liquid. Then put the baking tray into the preheated oven to bake. Intermediate layer, 165 degrees, about 35 minutes. Until the pudding liquid solidifies. Baked pudding tastes better when it is refrigerated.

7. Until the pudding liquid solidifies. Baked pudding tastes better when it is refrigerated.