1. Put the milk from the refrigerator into the milk pot and boil it on low heat and let it cool for later use. No need to boil
2. Add fine sugar to the egg yolk and beat with a manual whisk until the egg yolk becomes lighter in color
3. Add condensed milk and mix well
4. Sift in low-gluten flour and mix well
5. Mix well and pour in milk that is cold to room temperature
6. Then put the milk pot underneath to sieve the milk and egg yolk mixture to remove the unmixed particles
7. Boil the sauce on a low heat. When cooking, use a spatula to keep mixing until it is thick. It can flow slowly and then turn off the heat. Put the prepared sauce in a container, seal it, and refrigerate in the refrigerator. Take it out when you use it.
8. Let’s take a look at the bread decorated with custard sauce, it’s very beautiful
