1. Milk pudding.

Ingredients: 80 grams of milk, 50 grams of eggs, 10 grams of white sugar.

Method: Pour the eggs into a bowl and stir well; add milk and mix evenly, add sugar; put it in a container, cover it with plastic wrap, and steam it for about 20 minutes.

2. Fruit pudding.

Ingredients: 2 apples, 1/2 pear (you can leave it out), 20 grams of butter, 50 grams of honey;

Ingredients for pudding batter and cream sauce: 300ml of milk , 2 whole eggs (large eggs), 40 grams of sugar, 2 grams of gelatine sheets, appropriate amount of vanilla essence, 100ml of milk, 20 grams of sugar, 1 egg yolk (about 20 grams); Ingredients: blueberries, strawberries, mulberries Wait for some fruits, appropriate amount of butter, and appropriate amount of sugar.

Method: Peel and seed apples and pears, and cut into 1cm square pieces. To prevent it from turning black, squeeze some lemon juice and mix well and set aside. Spread a layer of butter into the mold, sprinkle with sugar to coat evenly, and pour out excess sugar. Soak gelatine slices in ice water until soft, drain and set aside. Heat the butter in a pot and melt it, add the apples and diced pears and stir-fry until the fruit softens and turns golden in color. Add honey and continue to stir-fry. Fry until the honey is completely absorbed, then turn off the heat and set aside to cool. Mix whole eggs and sugar evenly.

Mix milk and vanilla extract and heat until slightly boiling. Slowly pour in the beaten whole egg liquid, stirring constantly while pouring. Add the drained gelatine sheets, mix until dissolved, then filter and set aside. Put the pan-fried apples and pears that have been fried in advance into the mold, then add diced strawberries and a small amount of various fruits you like.

Pour in the cooked pudding batter, 80% full, put it into a baking pan filled with water, steam and bake at 160 degrees for 35 minutes.

3. Mango milk pudding.

Ingredients: two mangoes and 200g of fresh milk. Accessories: 100g light cream, 1 egg yolk. Seasoning: 10g fish gelatin powder, 50g sugar, 60g water.

Method: Mix fish gelatin powder with 60g of water and put it in warm water until it becomes clear. Cut the pulp out of the mango and puree it in a food processor. Take a small pot, add fresh cream, milk, and sugar and heat over low heat to bring to a boil. Remove from heat, add egg yolk liquid, stir well. Add isinglass liquid and mix well. Finally, pour in the mango puree and mix well. Pour into prepared aluminum mold. After cooling, wrap it in tin foil. Place in the refrigerator for 2 hours. Remove from the mold. Add fresh mango slices, pour in evaporated milk, and eat.