EggsPudding preparation ingredients:Egg custard pudding300g of pudding powder, 1000g of fresh milk, clean eggshells (8 can be used or use molds if preferred)

Steps:

1 PourMilkto about 80 degrees Celsius (What is 80 degrees? Just bring it to a boil and wait for a while~), then add pudding powder (available at ParknSave), and stir well with an electric mixer or by hand until there are no lumps.Boil and wait for a while.

2 Prepare clean eggshells, remove the top part, once the milk starts to simmer, turn off the heat, and pour in the custard milk.

3 Let it sit at room temperature or refrigerate until cooled and set. Serve when ready.

|Egg custard pudding

Ingredients:

|Caramel120g of sugar, 1/4 cup of hot water

|Pudding2 cups of water, 100g of sugar, 1/2 cup of milk, 6 eggs

Baking:

　　OvenPreheat to 121 degrees Celsius

Place a pan with water in the baking tray and bake for about 80 minutes on low heat.

Alternatively, use minimal heat to steam for 40 minutes.Steam.Steps:

Caramel

Put sugar in a dry pot and cook over lowFire

until it turns golden brown liquid.Slowly add hot water and mix well, forming caramel syrup.Pour the caramel sauce evenly into the pudding mold.

Gradually add hot water to make syrup.

Pudding

Boil water and sugar without letting it come to a full boil. Add milk and stir well.Beat eggs until yolks are combined and strain through a fine mesh strainer, mix with sugar water evenly and pour into the pudding mold.

Cook water and sugar until dissolved, do not boil, then mix in milk evenly.

TestTilt the cooked pudding to see if it is not watery; use a bamboo skewer to check that there is no sticking residue on it.Cherry

PeachEgg custard tart~~~Preparation method

Ingredients:

Flour, eggs,Butter,Sugar, coconut powder, cherries.

Steps:1. Make the pastry dough.Mix low gluten flour (with less elasticity for a flakier texture) with butter and add egg liquid to mix well. Clean up any edges that stick out, poke holes in the center with a fork to prevent puffing during baking. Bake at 200 degrees Celsius for 15 minutes.Margarine.2. Prepare the pudding.Mix eggs, sugar and milk in a bowl, beat well, add coconut powder and mix thoroughly.Flour,3. Assemble.Pour the pudding mixture into the tart shell and add cherries, then bake at 200 degrees Celsius for 30-35 minutes.

Colored Pudding:

Ingredients:3 tablespoons of sugar, 1 tablespoon of water, 3 tablespoons of hot water, 600ml of milk, 100g of granulated sugar, 6 eggs, a little vanilla extract, coloredChocolate rice(referring to flour with less elasticity, which can increase a fluffy texture.Steps:1. Boil the sugar and water in a small pot on low heat, then add hot water.Stir gently until it turns a light color, remove from heat,

Do not overcook or burn the syrup, pour into the mold base.Place eggs, sugar, milk into a bowl, beat with an electric mixer, then add coconut powder and mix well.

2. Beat eggs well to form egg liquid.Pour the pudding mixture onto the pie crust, add cherries, and bake in an oven at 200 degrees for 30-35 minutes.

3. Mix milk and sugar in a pot, heat until sugar dissolves but do not bring to a boil, add the beaten egg mixture.

Add vanilla extract and strain through a fine mesh strainer.

Pour into the mold, steam or bake in a water bath at 200 degrees Celsius for about 30 minutes,

or use a steamer on low heat until the pudding is set.Chocolate.Once cooked, chill and refrigerate. Serve chilled with colored chocolate rice sprinkled on top.

French Flaming Pudding:

Ingredients:

8 eggs, 400ml of milk, 65g of sugar

A little vanilla extract, 1 tablespoon of sugar for garnish

Beat the eggs to make egg.

Steps:

1. Mix the sugar and egg yolks well.

Pour into a mold, place in a water bath in the oven at 200 degrees for about 30 minutes,

2. Heat the milk to boiling point.

Cool the pudding after baking, then refrigerate. Serve by inverting onto a small plate when ready to eat.

3. Pour step 2 into step 1, stir well, filter out any bubbles, then pour into a container and bake at 160 degrees Celsius for 30 minutes until set.

Alternatively, steam it over low heat until the pudding sets.

Ingredients:

Once done, chill in the refrigerator. Sprinkle with sugar before serving when slightly toasted.

Milk

Mango

DIY PuddingIngredients:A pack ofQQ gelatin, a cup of fresh milk, one mango, a bowl and a glass.

Heat the milk until boiling.

Steps:

1. Pour the milk into a microwave-safe bowl and heat for 3 minutes in the microwave,

Steam after completion, cool and sprinkle with sugar before placing in the freezer.

2. Add the QQ gelatin to the warm milk and stir clockwise until it melts and cools down,

Milk.3. Add mango chunks, then refrigerate for 2 hours.DIY Pudding``````

Ding ding~~~ The job is done~~~ Enjoy!Coconut Pudding Preparation Method

Ingredients: two eggs, 250ml of fresh milk,Breadetc.Preparation:

1. Beat the two eggs and mix with 250ml of fresh milk, add an appropriate amount of

Sugar

, take 150g of bread, remove the hard skin, cut into small pieces, soak in the egg mixture until fully absorbed.!!!!

Coconut Pudding Preparation

2. Remove the semi-liquid bread and pack it tightly into a bowl lined with cookedPig oil. Fill half the bowl, spread some red bean paste on top, cover again with the bread mixture, cover and steam until set.

Preparation: Beat 2 eggs and mix with 250 grams of fresh milk and an appropriate amountAlternatively, use an oven for baking and expansion, resulting in a richer aroma and texture.,

3. Mix 250ml of coconut milk with a little sugar and boil to thicken, pour over the pudding.Orange JuicePuddingIngredients: 750g of sweet oranges, 600g of eggs.

Seasonings: 350g of granulated sugar.

　　Cooking method:Remove the skin and juice from the oranges;

Separate egg yolks and keep them aside.

Sugar 350 grams.

Boil orange juice and sugar in a pot on low heat until thick, cool down, then slowly mix in the egg yolk mixture. Pour into an oiled pudding mold, steam or bake, let it cool before serving.OrangePeel and juice;Beat the egg yolks, set aside.

Cook orange juice and sugar over low heat until thick. Cool, then slowly mix in egg yolk liquid. Pour into a greased pudding mold and steam until cooked. Cool and serve when chilled.