Milk Pudding

Milk Pudding

1. All materials.

2. Put the caster sugar into the milk.

3. Heat the milk and boil until it is about to boil, stir to completely dissolve the sugar.

4. Add the cold milk to the beaten eggs little by little, and stir while adding.

5. Add the whipped cream to the egg mixture and stir well.

6. Sieve the well-stirred egg twice, and then let it stand for half an hour.

7. Pour the standing egg liquid slowly into the pudding bottle, put the pudding bottle into the deep baking tray, and add hot water with the height of 1/2 of the egg liquid to the baking tray.

8. Put the baking pan into the lower level of the preheated oven, and bake at 160 degrees for 50 minutes until the surface is solidified.

Tips:

1. If you don't like whipped cream, you can replace it with milk.
2. Stir the egg liquid after sieving well, and let it stand still, so as to avoid bubbles.
3. Add time if you like to eat older ones.
4. Many people may still be confused about how milk and eggs can be eaten together. In fact, these two high-protein foods, when eaten together, not only taste great, but can also replenish the energy needed by the body. Pay attention to the way of eating. It doesn’t matter if the two ingredients are cooked together. However, if the two ingredients are cooked separately and not paired with other foods, in order to prevent excessive protein intake at once, it is recommended to eat them separately. Good to avoid indigestion.