Tools;

Oven, pudding mold, strainer, hand whisk, electronic scale, baking dish.

Ingredients;

250ML of milk, 40g of granulated sugar, 2 eggs, a little vanilla extract.

Methods/Steps

1

Weigh all the ingredients and set aside. Keep the molds clean and free of water, and make sure the molds are oven safe.

Pour the milk and sugar into a bowl and heat over water, stirring constantly, until the sugar is melted, then cool the milk until it's not too hot. (If you're replacing the sugar with powdered sugar, you can skip the heating step and just whisk to combine.)

Pour the eggs into the milk and stir with a whisk to combine. Sieve the pudding mixture 2-3 times.

Add a few drops of vanilla extract to the sifted pudding mixture and leave it to stand for half an hour.

Coat the inside of the pudding mold with butter and pour the rested pudding mixture into the mold. (I put some syrup in the mold, but syrup would have been too sweet, so I made pudding instead.)

Fill a baking dish with hot water, at least halfway up the sides of the pudding mixture. Then bake the baking dish in the preheated oven. Middle layer, 165 degrees, about 35 minutes. Until the pudding mixture is set. The baked pudding tastes even better when refrigerated.

Till the pudding mixture is firm. Baked puddings are even better when refrigerated.

The baked pudding is very cute, right? (When you take it out of the baking dish, please note that there is water in the baking dish, so keep it smooth and don't burn it.

Note

1, the pudding liquid must be sifted.

2, sifted pudding liquid must be left to stand for 30 minutes.

3, you must use the steam baking method, that is, fill the baking dish with hot water, the height of the water should be at least more than half of the height of the pudding liquid. Otherwise, the baked pudding will have honeycomb holes and will completely lose its tender texture.