Ingredients: eggs, milk, sugar.

1. First, stir the eggs, then boil the milk and let it cool. Then pour the milk into the egg and stir it quickly until it is completely blended, and then add sugar to taste.

2. Then take it out and steam it for about 5-10 minutes, just like steaming eggs.

It's OK to eat it immediately after steaming, or it's ok to eat it frozen.

Crème caramel

select materials

Caramel material: 4 tablespoons of sugar and 2 tablespoons of water.

Pudding materials: egg yolk 1 piece, 2 whole eggs, vanilla extract 1/8 tsp, milk 150ml, and half a tablespoon of sugar.

Cake ingredients: 50g low-gluten flour, 2 egg yolks, 3 tablespoons milk, 40g sugar, 3 egg whites, and 0/.5 tablespoons salad oil.

tool

Rubber knife, filter screen, electric stirrer, 8-inch round die with movable bottom, tin foil (put tin foil in the movable bottom die, be careful not to break it, or the pudding liquid will leak out).

manufacture craft

1. Boil caramel: add water to sugar and heat and stir over medium heat until the sugar melts (don't boil, if the temperature is too high, switch to low heat). After boiling, don't stir again, and heat over low heat until it turns brown. Pour the caramel into the baking tray, and turn it gently to cover the bottom of the baking tray with caramel. Let it cool, and the caramel will condense.

2. Pudding liquid: milk 150ML, add sugar, put it in a soup pot, heat until the sugar dissolves, and turn off the fire. Beat the whole egg into a large bowl, gently beat it with an egg beater (don't beat it until it bubbles), pour the egg juice into the milk and mix it quickly, add vanilla extract 1/4 tsp and mix well, and then filter it with a strainer for later use.

3. Add10g of sugar to the milk, stir until the sugar is completely melted, add salad oil, and stir until it turns white. Add the sieved low powder and mix well. Beat the egg yolk and add it to the flour paste. Add enough water to the baking tray and put it in the oven 160 degrees for preheating.

4. Put 3 egg whites in a clean oil-free egg beater, add 2 drops of white vinegar, and beat with an electric mixer until coarse bubbles, add sugar twice, and beat until wet and dry (the egg whites are slightly curved but will not drop). Use a rubber knife to add 1/3 egg whites to the egg yolk batter and stir well, then add them to the egg whites. This process should be rapid, don't use the method of circling, and turn the lower layer over.

5. Pour the pudding liquid into the baking pan (the caramel just now should have hardened and solidified), and then pour the cake flour on the surface of the pudding liquid. Because there are many protein bubbles in the cake flour, it is heavier than the pudding liquid and will float on the surface. Gently dial the flat surface with a rubber knife.

6. 160 degrees for about 45 minutes. When the cake cools down, it can be demoulded. Be careful that caramel juice will flow out when demoulding. If you like, you can slow down and let the cake absorb caramel juice, otherwise you should pour it out. Because of the use of movable bottom die and tin foil, demoulding is very easy.

Mango Pudding

Ingredients: mango 4 milk 1 box of small flower milk, a can of small coconut milk and a can of fish glue powder 1/4 boxes are dissolved in hot water without a grain.

method of work

1. Scrape and peel two mangoes into a blender, add milk, flower milk, coconut juice and dissolved gelatine powder and stir them into juice.

2. The other two mangoes are peeled and chopped.

3. Put the stirred juice and pulp into a Budian mold, and then put it in the refrigerator for about a few hours to solidify.

If you like, you can add sago, and half a bowl of sago is cooked with boiling water. When the water is cold, you can cook it once or twice. When it is cooked, you can use ice water to cool the river (grid water) and add it to the juice and pulp.

Brown Betty

Caramel material: sugar 40g, boiled water 30cc.

Pudding materials: egg 1 piece, 2 egg yolks, 300cc milk, 50g sugar, and one apple (cut into small pieces), which can make about 4 cups (capacity 120cc pudding cup).

Preparation in advance: butter the pudding container, or the pudding will not come out.

Caramel practice:

1. Put the sugar into the pot and heat it. After a while, the sugar melts and begins to change color. At this time, gently shake the pot so that the color of caramel is even.

2. The caramel color in the pot becomes the brown color you want. Add boiling water (be careful not to get scalded), turn off the fire by shaking the pot slightly, and take the pot from the fire.

3. After the caramel cools 1-2 minutes (caramel will solidify if it is too cold), you can pour it into the pudding container.

Pudding practice:

1. Add sugar to the eggs and yolks and break them up. Be careful not to beat them white.

2. Pour the milk into the pot, add the apple pieces, heat the milk, be careful not to let the milk boil, and take it off the fire before boiling.

3. Pour the hot milk into the beaten eggs at one time and mix well. This is the pudding liquid.

4. Pour the filtered pudding liquid into the container evenly (it can be a small teacup or your favorite film, which must be resistant to high temperature).

5. When the steam from the steamer comes up, put the pudding container into the steamer, then turn it into a small fire (really a small fire), leave a small crack in the lid and steam for 20 minutes.

6. You can try it with a toothpick. If there is nothing attached to the toothpick, it will be fine. If there is not enough water in the middle, add some water.

After the pudding is cooled, put it in the refrigerator and you can eat it after 2-3 hours. To pour it out, first take a toothpick and draw a circle around the pudding, then buckle it upside down on the plate and the pudding will fall out.

Or just dig and eat with a cute little spoon!

Yellow peach pudding

Ingredients: egg 1 piece, egg yolk 1 piece, milk 1 00g, whipped cream100g, a little canned yellow peach, 2 pieces of white toast, 40g of sugar, lemon juice1tablespoon, and a little coconut milk.

Practice:

1, cut off the edge skin of the white toast slice, and then cut it into dices; Drain the yellow peach and dice it.

2. Mix the milk and whipped cream, add sugar, cook on low heat until the sugar dissolves, and then leave the fire to cool.

3. Stir the whole egg and yolk evenly, add the mixed solution of lemon juice and chilled milk cream, and mix well.

4. After filtering the egg liquid, add the diced peaches and toast, stir a little, put it into a small pudding cup for about seven minutes, sprinkle a little coconut, put it in a preheated oven at 200 degrees, and bake it for about 15 minutes.

Tip:

1, white toast can be replaced by whole wheat toast, which tastes better.

2. Lemon juice is added to remove the fishy smell of eggs and increase the flavor. Nothing can be replaced with rum.

3. The purpose of sieving is to make the pudding taste more delicate.

4. Pudding cups are baking-resistant, so they can be put directly into the oven and cannot be replaced by ordinary cups.

5. The baked pudding will boil, so don't fill it too full.

Coconut sago pudding

Ingredients: Thai sago (100g), a small bowl of coconut milk, two gelatin tablets, 500ml of fresh milk, some strawberries and three tablespoons of sugar.

Preparation: Gelatin tablets are soaked in cold water in advance, Thai sago is soaked in cold water for half an hour in advance and drained, and strawberries are chopped into small pieces.

Boil sago: add a little water to the soaked sago, and cook for 5 minutes on high fire until the sago becomes transparent and there is a white core in the middle. Turn off the fire, pour it into a fine hole colander and rinse it repeatedly with cold water to remove mucus.

Mix milk with coconut milk, boil it in a small pot, add white sugar, dry it for a while, add soft gelatin tablets, stir well, and mix well with cooked sago.

Pour the mixed liquid into a small pudding mold or a small bowl (I use a muffin mold), then add the chopped strawberry dices, cool them, and freeze them in the refrigerator for 2-3 hours.

PS: If you eat directly, scoop it with a spoon without demoulding. If you want to set the plate, you can completely demould it by drawing a circle along the edge of the mold with a toothpick and directly reversing it.

milk pudding

Ingredients: pudding powder, fresh milk. Practice: 1, pudding powder is sold in small baking shops, you can look for it. Now it's up to you to use your brain to calculate. The ratio of pudding powder to fresh milk is1:7. I use a bag of fresh milk, which is about 250 grams without packaging, so can you work out how many grams of pudding powder you want at once? 2. I calculated about 36 grams. Cup weight 1 16g,116+36 =152, the calculation is finished. Weigh the pudding powder and you will succeed in this dessert. 3. Pour fresh milk and pudding powder into the milk pot, stir constantly with chopsticks, and turn off the fire in about 3 minutes.

Chocolate pudding

Prepare two eggs, a box of 250ml milk and fine sand sugar (if possible, you can directly take coarse sugar and grind it into fine powder with a crusher at home).

1 Beat the eggs, add two teaspoons of fine sugar (which can also be added according to personal taste), add melted chocolate and beat them thoroughly to make the egg liquid even.

Pour in a whole box of milk and mix well.

3. Sift the mixed egg mixture through a sieve (if not, it can be omitted, this part is mainly to make the finished pudding smooth and particle-free).

4 put it into a small cup (or bowl) and steam it in a pot. Take it out, let it cool, ice it and pour it with thin caramel for eating.

The method of caramel milk pudding

Ingredients: milk 500ml, sugar, 6 tablespoons (90g), eggs, 4 lemon juice 1 tablespoon (15ml), butter 1 teaspoon (5g), a little blueberry fruit.

Practice:

Knock the eggs into a bowl, then add the soft white sugar (about 40g) and beat them evenly.

Pour the milk into the pot, slowly heat it to a slight boil with medium heat, then turn off the heat and let it stand for 15 minutes to make it slightly hot.

Take several tall straight bowls or molds, evenly coat the inner walls with a layer of butter, then pour the egg liquid into the milk and stir it evenly, and then pour it into the molds.

Take a large, deep, flat-bottomed container, pour a proper amount of hot water into it, then put the small bowl or mold into the hot water (be careful not to let the hot water pass through the top of the small bowl or mold), then put the container into the oven and bake it at 170-200 degrees for 60 minutes.

When the pudding is baked, take out the mold and let it cool a little, then pour it out.

Put the remaining soft sugar (50g) into the pot, add lemon juice, add a little water, slowly heat it with low fire for about 3 minutes, boil it to a light caramel color, then pour it on the prepared fresh milk pudding, and finally decorate it with blueberry fruit.

Orange pudding

Ingredients: 750g of sweet orange and 600g of eggs.

Seasoning: 350g of sugar.

Cooking method: peel oranges and squeeze juice; Open the egg and take the yolk for later use.

Put orange juice and sugar into a pot, and cook them with low fire until they are thick. When they are cold, slowly pour in egg yolk juice and mix well. Pour them into an oiled pudding mold, steam them in a steamer, and take them out after they are cold.

Tips:

If you don't like the sweet taste, you can also add some coffee powder to the egg liquid, so that the pudding will have a faint coffee bitterness and not be greasy.

You can make a big pudding, or you can pour raw egg liquid into six small cake molds, and make a smaller and more lovely pudding without changing other methods.