How do you make a beautiful and delicious pudding at home?

Custard pudding.

Ingredients: eggs, milk, sugar.

1.First the eggs are stirred, then the milk is boiled hot and allowed to cool. Stir quickly while pouring the milk into the eggs until it is completely incorporated, and then add sugar to taste.

2.Then take it out and steam it for about 5-10 minutes, just like steaming an egg.

3.It's OK to eat it right after steaming, or you can eat it if it's frozen. ‍‍

The production process of Yilido Pudding: 1 Soak the gelatin in ice boiling water to soften, drain, heat and melt it in water for later use2 Heat the gelatin and the caster sugar over low heat, cook until the sugar is completely melted, eat and add the melted gelatin slices and mix well3 Pour the pudding liquid from method 2 into the model, put it in the refrigerator for more than 1 hour, and then deduct it from the plate and eat it after it is set. ‍‍

Creamy custard pudding with a crunchy caramel shell, French crème brûlée is the most classic combination of eggs, milk, and cream. I also added some Baileys, the pudding has a more fragrant aroma, drunkards can try it, and Baileys is even more fragrant

If you want to make pudding at home, in fact, as long as you have QQ candy, it is simple and delicious.

Ingredients: QQ sugar, milk.

Method: 1. Put QQ sugar in a small bowl, heat and melt it in water.

2. Pour in the milk while it is hot and stir well.

3. Put it in the refrigerator for about 2 hours, and it will become a milky pudding.

Different colors of QQ candy can make different colors of pudding, pick a flavor you like, and give yourself an exquisite afternoon tea!

1 Bring the water to a boil, then turn to low heat, add the pudding mix, stir quickly, continue to boil for 1 2 minutes, and then turn off the heat

2 Sift the pudding liquid from method 1 once to remove unnecessary residue and make the pudding taste more delicate.

3. Pour the pudding liquid into the model while it is hot, and only after it is completely cooled and solidified can it be deducted, which is a delicious egg pudding.

Pour the milk and caster sugar into a bowl, heat over water and stir constantly until the caster sugar melts, then cool the milk until not hot. (If you replace caster sugar with powdered sugar, you can skip the heating step and stir it directly.) )

If you want to make this pudding at home, then you should salt it.

The pudding is cooled and put in the refrigerator after being formed, and some fruit pieces are sprinkled on top when eating, which looks delicious and beautiful, and children love it.

Wash the stainless steel pot and put it on the induction cooker. Wash the stainless steel pot and put it on the induction cooker. Measure 100g of pudding powder and 50g of white sugar. Pour the pudding powder and sugar into the boiling water, and be careful to stir as you pour. ‍‍

Once cooled, refrigerate. When eating, you can add red beans or peanuts, fruits and raisins on top, add it according to your own taste, I personally like to eat red beans, so I added red beans, which is so delicious.

Pour the boiled caramel into the pudding mold while it is hot, and there should be no water in the pudding mold. Spread a layer on the bottom. Caramel hardens when cooled, so be sure to operate while it's hot.

Apply a layer of butter to the inner wall of the pudding mold and pour the standing pudding liquid into the pudding mold. Fill a baking tray with hot water at least half the height of the pudding liquid. Then place the baking tray in the preheated oven and bake.

Medium, 165 degrees, about 35 minutes, until the pudding solution solidifies. Baked pudding tastes better when refrigerated. ‍‍

Bring to a boil and continue to bring to a boil over medium heat. At this time, the sugar will dissolve in the water, and the boiling syrup will produce a lot of white foam. Be careful not to stir during cooking.

When boiling caramel, it is necessary to avoid crystallization, if there are sugar particles attached to the wall of the pot, you can use a brush dipped in water to brush the top of the pot wall, and the water can flow down the wall of the pot to flush the sugar grains into the pot. ‍‍

A piece of pudding, corn kernels, strawberry blueberries, raspberries, chocolate sauce, egg rolls, mint slices. Wash and slice the strawberries and blueberries, sprinkle the corn kernels on the bottom of the plate, place the pudding in a prominent place in the middle of the corn kernels, and pour chocolate sauce over it. ‍‍

Sift the stirred pudding liquid 2-3 times. Add a few drops of vanilla extract to the sifted pudding and let it sit for half an hour. By taking advantage of the time that the pudding liquid has been allowed to stand, you can boil the caramel. Heat sugar and water in a saucepan over medium heat. ‍‍

When the water has evaporated and dried, the syrup temperature rises and begins to caramel. When the syrup is light amber, turn off the heat immediately. Because of the residual heat, the syrup will further darken to amber after the heat is turned off.

Be sure not to overcook it to avoid bitter taste. When boiling caramel, be sure to pay attention to it and don't overdo it. ‍‍