How to make cream pudding
Pour the light cream, milk and sugar into a small saucepan, stir and heat over low heat, stirring as you go so that all the sugar melts, preferably using the fine kind of granulated sugar, which melts quickly, and leave to cool!
Pour the egg yolks into a bowl and whisk to break them up
Slowly pour the cooled milk mixture into the egg yolks and mix well.
The egg yolk sieve twice, so that it will be more delicate yo, the sieve I will directly with the soybean milk machine distribution, sieve flour, strainer are with it.
Pour it into a small bowl, it can make 4 cups, a small cup is enough for dessert, so that you don’t get bored. My cups are less than 7cm in diameter and only 4.5cm tall ceramic cups.
Fill a baking dish with hot water and place pudding cups in it
Baking temperature is for reference only, after all, different models of ovens have different temperaments, some oven temperatures may vary by more than 10 to 20 degrees.
It’s better to eat it cold, and if you have fruit at home, you can put it on top of the decoration, it will look better!