French Pudding

1. Prepare a larger container and pour in milk.

2. Then comes the light cream.

3. Add white sugar (the sugar content here can be reduced appropriately) and stir slightly.

4. Start cooking on the induction cooker while constantly stirring with an egg beater. Milk and other similar foods tend to stick to the bottom when cooked until the sugar melts.

5. Let's start preparing eggs, first prepare 40g of yolk.

6. The weight of an egg is usually around 50g, with a yolk of 40g. If there is a difference of 10g, use the remaining egg white from the yolk just taken to replace it and add it.

7. Use an egg beater to beat up all the egg yolks and mix well.

8. Pour the milk liquid that has just been boiled into it. When pouring on one side, keep stirring the yolk liquid in the pot, because the milk liquid has temperature, otherwise it will be directly boiled into Egg&vegetable soup.

9. The pudding liquid is ready. Now let's start sieving it because it contains many bubbles and egg white chunks [which will affect the taste of the pudding. Pudding lovers know it is super delicate and smooth]. Then cover the sifted pudding liquid with plastic wrap and refrigerate it in the refrigerator for about half an hour.

10. Pour the refrigerated product directly into the mold.

Did you see that there are bubbles on the edges after pouring.

12. It can be solved with a spray gun.

13. Put it in the oven, and then we use the water bath method to pour in hot water, about one-third of the mold.

14. Preheat the oven by heating it up and down to 150 degrees Celsius. For larger bottles, bake for about 40 minutes, while for smaller ones, bake for about 30 minutes. It depends on the temperature of your oven.

15. This is a freshly baked pudding that is super delicate and can be refrigerated. You can eat it like this.

But personally, I particularly like those with caramel skin, sprinkled with white sugar on top, and then picked up to freeze, so that the entire surface is evenly covered with white sugar particles.

17. Then use a spray gun to scorch the sugar crust, paying attention to a certain distance. If it's too close, it will become bitter when burnt. Haha, if you do too much, you will naturally gain experience.

18. Every time I do this, I am particularly worried about my weight. If I weigh one or two, I won't be satisfied at all.

19. Everyone made some and ate slowly while cooking, and also shared some with friends, which is one of the joys.

Many times, I am still grateful for the path and career I chose back then. I deeply understand that as long as I work hard, I can get close to what I want to live in my heart. There is no need for business talk, flattery, dependence, falsehood, or self grievance. Just be brave and happy to be true to yourself. What others say about you is not so important. Always remind yourself: if there is anything in life that makes you happy, then go ahead and do it, don't care what others say. After all, every day is precious.