1. Beat four eggs, take only the yolk, beat up
2. Just hit it slightly white
3. Put 100g of white sugar into the pot, add 100ml of water, boil it on low heat and boil it into 50ml of syrup. Pour the cooked syrup into a streamline and slowly pour into the egg liquid, stirring constantly with the other hand
4. After stirring the mixture of syrup and egg yolk evenly, heat it over water until it boils slightly, and stir while heating. When the egg yolk syrup becomes viscous, use chopsticks to make a clear scratch.
5. Pour the cooled egg yolk syrup into the fresh milk, then add the yogurt together and stir well, pour it into a clean crisper, put it in the refrigerator, and stir it every 1-2h. I mixed it 4 times in total. The taste is very good. No ice scum
Tips:1. When it comes to the egg mixture, the speed must be slow, and the stirring speed must be kept up. It must be well coordinated, otherwise it will become a soup.
2. Fresh milk can also be replaced with whipped animal whipped cream, which tastes better. Forget it, you can also use plain yogurt
3. Those who like to eat jam, you can drizzle a spoonful of jam when eating
