The simplest method of cream pudding: pudding powder 1 packet is about 35 grams, 500 ml of milk and 40 grams of white sugar. Pour the pudding powder into a bowl, add 40 grams of white sugar, and then add 100 ml of milk. Stir evenly while adding milk until no pudding powder particles can be seen. Pour the remaining 400 ml of milk into the milk pot and cook it over high fire. Before the milk is boiled, slowly pour in the pudding paste, stir while pouring, and turn off the heat after boiling for 1 minute. Pour the cooked pudding liquid into the mold and put it in the refrigerator for 3 ~ 4 hours to solidify and shape. Italian cream pudding method: 400 grams of whipped cream, 400 grams of milk, 45 grams of sugar, gelatin 13 grams, vanilla extract 1 teaspoon, and appropriate amount of decorative fruit. Melt the gelatine with 2 spoonfuls of milk. Put the remaining milk, whipped cream and sugar in a small pot, and cook it on medium and small fire until the milk is almost boiling. Turn off the heat. Pour gelatin, stir and melt, then add vanilla extract and mix well, then filter into a large bowl. Put in a container and refrigerate for 2 hours until it is solidified. After taking it out, you can invert it or directly put your favorite fruit on it, or you can pour some chocolate sauce or jam on it. French caramel cream pudding method: 4 egg yolks, 60 grams of fine sugar, 2 cups of whipped cream, vanilla extract 1 teaspoon. In a small pot, add whipped cream and cook over medium-low heat until bubbles just appear on the side of the pot. Turn off the heat, add vanilla extract and mix well. Mix the egg yolk and sugar well in a mixing bowl. First, pour 1/4 cooked whipped cream into the egg yolk paste without stopping stirring, and then pour all the rest into it and mix well. You can't pour it all at once. After mixing well, filter it into another basin with a strainer (in order to remove the floating bubbles, which will make it smoother). If there are still coarse bubbles, you can gently touch the surface with kitchen paper. Divide the filtered milk into four containers, put the containers into a baking tray, and pour hot water into the baking tray to half the height of the containers. Bake in a preheated oven of 325f for about 35 ~ 40 minutes, and adjust it according to different oven temperatures. When you see that the edge has solidified and the center is still soft, you can take it out, cool it at room temperature, wrap it with plastic wrap and put it in the refrigerator. Take it out of the refrigerator after 4 hours and sprinkle a thin layer of sugar on the surface with a spoon. If it is most convenient to have a spray gun, if it is not like me, set the broil at high temperature (hi). After putting the container on the top of the grill, there will be a layer of caramel on the surface in a few minutes. Pay attention to the observation with the oven door open, and don't overcook it. You can eat it in a few minutes, or you can wrap it in plastic wrap and put it in the refrigerator before eating. It's all delicious!