Cook on medium heat, turn to low heat after boiling, and cook slowly, stirring constantly with a spoon to prevent the bottom of the pot from burning.

Turn off the heat when the milk is getting thicker and thicker. (From: bean fruit net)

Take a container, pad it with tin foil or oil paper, pour in thick milk sauce and put it in the freezer. If it is not urgent, freeze it for one day, or at least five hours.

After 5, take it out of the refrigerator and cut it with a knife.