How to make milk and egg pudding (non-oven version)

Everything withers in winter, so of course you cannot be vague about your diet in this bleak season. You must actively practice dietary therapy and maintain your health. After learning how to make milk and egg pudding (non-oven version), this dish can help you increase calories, replenish qi and blood, and make your body stronger and stronger in winter. Pair it with an appetizer, it's simply amazing!

1. Prepare ingredients such as milk, eggs and sugar.

2. When the white sugar is fried into golden yellow, pour some water and continue frying until it becomes golden syrup.

3. Fry the sugar over low heat, keep frying to prevent it from burning.

4. Pour the syrup into a container, making a shallow layer, and let it cool for later use (because I accidentally deleted the wrong picture and the picture was lost, this step and the next step will use the previous picture to make up for it).

5. Add more sugar to the pot and melt it on low heat.

6. After the sugar is completely dissolved, pour in the milk and mix well. Turn off the heat before the milk boils.

7. After the milk has completely cooled, beat in the eggs in two batches. Use chopsticks to crack each egg. Beat in the same direction without creating bubbles.

8. As shown in the picture, do not create bubbles.

9. Sieve the milk and egg mixture twice.

10. Pour the milk and egg mixture slowly into the container using a spoon.

11. Seal with plastic wrap, steam on low heat in cold water for 15 minutes, turn off the heat and simmer for 3 minutes before opening the lid.

12. Put it in the refrigerator for 2 hours and it is ready to eat. When you scoop the pudding with a spoon, syrup will come out.

From the introduction, it is not difficult to see that the method of milk and egg pudding (non-oven version) is very easy to master. Even if you are someone who has just learned to cook, you can make it well. As for the appearance of the dish, it is not important, what is important is the taste.