1. Lay three egg yolks and keep the egg whites to beat the cream.
2. Add white sugar to egg yolk and stir.
3. Add milk and stir.
4. After the above is stirred, steam it in the pot. Be sure to stir while steaming, and keep stirring (you can also heat it directly on a low fire without steaming, and keep stirring to avoid the paste) until it becomes thin and thick.
5. Pitaya mashed
6. This is the fourth step, the effect after thickening
7. The fifth and sixth steps are mixed and stirred.
8. This is cream. The egg whites are beaten into cream with an egg beater. It's about six minutes thick.
9. Whipped cream, mix the above. You can put it in the refrigerator
10. Take it out and stir it every hour, three or four times.
11. It succeeded.
