Materials

2 egg yolks, 1 box of milk, 40 grams of sugar

Practice:

1, pour the milk into the pot, cook until slightly open (the edge of the pot bubbles)

2, the egg yolks and sugar mixed together with a whisk to a creamy consistency on the line.

3. Pour the boiled milk slowly into the egg mixture, stirring as you pour.

4, pour the stirred custard back into the pot, cook over low heat while stirring, and turn off the heat when it's about to boil (be careful not to cook into egg drop soup)

5, pour into a container to dry and put in the refrigerator, and then take it out and stir it every half an hour, about 3-4 times.

6, frozen for at least 3 hours or more to see solidification can be, with a spoon to dig out the ball shape.