1. Add the white sugar to the milk, heat it on a low heat and keep stirring until the sugar is completely melted. (Never let the milk boil!) Turn off the heat and let cool
2. Beat the egg into a liquid state with chopsticks for about 1 to 2 minutes, slowly add the warm milk, and stir while pouring
3. Sift the egg and milk liquid
4. Add a small amount of water to the pot (it can be about 1~2cm below the pudding container). After the water is boiled, pour the egg and milk liquid into a suitable container, put the container into the pot, heat the water on a medium-to-small fire and then make a low fire. Continue to heat for 3~4 minutes
5. Wait for the pudding to cool before putting it in the refrigerator for better flavor
Tips:It is not necessary to sieve the egg liquid, but the sieve determines whether the pudding tastes smooth or not.
